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Get Updated Tuna Casserole I Recipe from Food Network
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This hearty salad made with grilled corn, white beans, fresh garden vegetables, and a light vinaigrette will taste like summer in a bowl.
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White corn, green beans and Colby cheese are the stars of this flavorful casserole topped with a crunchy mixture of almonds and buttery round crackers. The recipe uses canned vegetables, but fresh may be substituted.
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This is a hearty combo of protein-packed beans and pasta. And the little pasta shells don't have to be cooked separately — just be sure to use tiny shells...
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This recipe brings a new twist to the traditional recipe with a few extras including homemade fried onions! Homemade is so much better than the store bought!!
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Combine browned ground beef, tomatoes and kidney beans in a slow cooker in this chili seasoned with chili powder, cumin, basil and Worcestershire sauce.
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Vegan sweet potato chili, made with kidney beans and diced tomatoes, is an easy cool-weather meal for lunch or dinner.
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Get Butternut Squash Soup with Pickled Cranberry and Vanilla Oil Recipe from Food Network
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Get Updated Tuna Casserole II Recipe from Food Network
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Turkey and pumpkins, both natives of Mexico, make perfect partners in these hearty enchiladas topped with chipotle-tomato sauce and cheese. This is a great way to use up leftover turkey, and a great excuse to make a turkey -- even if it isn't Thanksgiving.
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Grapes and garbanzo beans are baked into these savory muffins, creating a sweet Greek and Indian-inspired flavor.
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People who have tasted this thick mix of beans, spices and chicken say: 'So good it'll make you perky and stupid!' I've placed in my workplace's annual Halloween chili cook-off for the last three years. Looks strange -- tastes great! Serve with shredded Monterey Jack cheese and warm flour tortillas.