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This is an old family recipe that my mom has cooked for 50 years. It's a wonderful, 'stick-to-the-ribs' meal that goes great with warm cornbread or rolls. I find that kids love this when they don't like regular 'spicy' chili.
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This baked apple and kale casserole is a delightful vegetarian side dish that can also be served as a dip.
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A bed of rice, okra and cream of mushroom soup makes a flavorful nest for baked chicken.
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Chopped chicken is simmered with tomatoes and green chiles, cream of chicken soup, processed cheese and mushrooms. The creamy concoction is served with angel hair pasta.
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Tater-tot casserole in ten minutes! Potatoes, green beans, cheese and ham are pleasantly combined in this classic casserole adapted for the microwave. Great for those of us who need dinner in a pinch, and whose children dislike balanced meals!
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Tender coins of cooked carrots are tossed with crisp celery, green onions and bell pepper and marinated in a sweet and tangy tomato-based marinade.
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Cream of mushroom soup, Cheddar cheese, and frozen broccoli combine into a quick and easy casserole ready in under an hour.
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Bottom round seasoned with garlic powder and combined with carrots and potatoes in mushroom soup.
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Get Rockin' Lean Bean Casserole Recipe from Food Network
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These creamy, rich au gratin potatoes with Cheddar cheese are the perfect side dish for ham or a roast.
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Creamy chicken enchiladas with shredded cheese and cilantro make a quick weeknight meal, and clean-up is easy when you bake them in a foil-lined pan.
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No green pepper in this recipe, so it's a hit with kids. We added this to the menu at a children's camp, and it has been a favorite for several years. The mixture is thick, so they are 'neat' rather than sloppy. This freezes and reheats well.