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Get Tuna Nicoise Salad with Parmesan Recipe from Food Network
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This slow-cooker green bean casserole combines the creaminess of Alfredo sauce with the crunch of water chestnuts and French-fried onions.
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This creamy and cheesy casserole is packed with peas, cauliflower, green beans, onion, carrot, and garlic.
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This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.
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Mexican seasonings and refried beans are added to this lasagna. You don't even have to pre-cook the noodles, so it is faster to prepare than traditional lasagna.
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Leftover cooked chicken and canned red beans are simmered with diced tomatoes and tomato sauce, broccoli and carrots in this quick soup.
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Using ground turkey, canned kidney beans, and plenty of seasonings gives this simple and surprisingly light chili plenty of flavor. It's even better the second day!
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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Get Quick and Spicy Tomato Soup Recipe from Food Network
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Here's a kid-pleasing pasta, veggie, and beans dish that's a great alternative to plain pasta and butter.
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This vegan bowl features pinto beans, quinoa, sauteed peppers, avocado, and soy cheese for a filling, well-balanced lunch or dinner.
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This crowd-pleasing vegan take on the green bean casserole uses cashews to recreate the creamy goodness found in this traditional family meal.