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This is a recipe that my grandmother gave me and I improved it (no offense, Grandma).
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Hash brown casserole is a classic comfort food dish. This recipe uses cream of potato soup, chopped ham, and Cheddar cheese.
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This casserole is a good way to use your colored Easter eggs that the Easter Bunny brought your kids!
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This hearty corn chowder has bacon, ham, and plenty of mixed vegetables.
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With hash brown potatoes, cream of chicken soup, and plenty of cheese, this creamy and comforting casserole is an easy way to use up leftover ham.
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Dust off your slow cooker and make a pot of creamy, tangy egg noodles, rich with sour cream, cream of mushroom soup, cottage cheese and Parmesan, and spicy with Worchestershire, garlic powder, hot pepper sauce and a dash of paprika.
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Chicken enchiladas are smothered in a low-fat sour cream sauce and topped with pepperjack cheese creating a restaurant-quality weeknight dinner.
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I have made several versions of vegetarian chili; in some the beans take center stage, others are just as focused on vegetables This thick, satisfying chili is equally focused on both I particularly like the way the sweet flavor and comforting, creamy texture of the winter squash plays against the spicy flavors in the chili.
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This Americanized version of the classic Hungarian dish mixes ground beef and macaroni in a paprika-flavored tomato sauce mixture.
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Huevos a la Mexicana are Mexican style scrambled eggs, cooked in a sauce of tomatoes, onions, and jalapeño. Like huevos rancheros, but scrambled. EASY and so good!
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A long, slow simmer of tomatoes, basil, mushrooms, onions, garlic, salt, pepper, sugar and a pinch of baking soda yields a rich, dark sauce. Stir in Parmesan cheese and keep simmering. Let the flavors meld overnight, then serve with your favorite pasta.
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Get Spicy Shrimp Orecchiette Recipe from Food Network