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cooking.nytimes.com
This recipe is by Sam Sifton and takes 1 hour 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Ground beef, onion, mushrooms and noodles, tossed with tomato and mushroom soup and baked with a golden topping of American cheese. This is my favorite recipe and is very good with a tossed salad and garlic bread.
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This is a different breed of tuna and cheese casserole. A stunning new style of hot dish that will turn the world upside down.
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This quick-cooking skillet dish delivers comfort food fast.  It's ready in less than 30 minutes and features tuna, pasta and melted cheese, with a bread crumb topping that can't be beat.
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There's nothing like a warm and comforting casserole to soothe an edgy day. Combine egg noodles with a rich blend of cream of mushroom soup, evaporated milk, canned tuna, American cheese and chopped onion. Bake with a crust of potato chips and paprika.
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Mushroom and onion soups make an easy, pleasing sauce for chicken and rice casserole.
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Ready in just 35 minutes! This comfort food casserole uses pantry ingredients for convenience and potato chips for crunch.
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A delicious dish with onions, bell pepper, crawfish and diced tomatoes, simmered in mushroom soup.
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I found Jacques Pepin's idea on using lavash for a pizza base and it suddenly made my Pizza Argentina easier than ever. Just make the chimichurri and you're...
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Using reduced calorie ingredients makes this soup with cans condensed cream of potato and chicken soup combined with mixed vegetables and cubes of cooked chicken both low in both calories and fat.
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A topping of crispy chow mein noodles gives texture to this ground beef casserole which uses cream of mushroom and celery soups.
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A comforting and creamy corn chowder with potatoes and ham is made in the slow cooker. Chili powder and hot sauce add a little kick.