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A hearty combination of beans, corn, tomatoes, and taco seasonings, slow cooked with shredded chicken. Top each bowl with Cheddar cheese, sour cream, and crushed tortilla chips. Made mostly of canned ingredients, this tasty soup lets the slow cooker do the work so you don't have to!
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Cook these easy, quick tuna patties made with dry stuffing mix on the outdoor grill for a smoky taste.
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A classic casserole is enriched with a whole pound of cheese added to a familiar mix of tuna, macaroni and cream of mushroom soup. Top with scrumptious cheese-and-garlic-flavored croutons and bake until bubbly.
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This recipe is by Suzanne Hamlin and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Let the aromatic blend of cinnamon, coriander, feta, and lamb transport you to the Medieval Middle East with this savory roast of stuffed lamb.
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A combination of pasta, tuna, mixed vegetables, mushroom soup and cheese cooked in a casserole.
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This casserole still features ham and Swiss cheese with chicken, but strays from the original with a sauce of cream soup, sour cream and wine. Stuffing mix tops the entire creation.
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This creamy papaya soup is easy to prepare and serves as the perfect starter to a spring meal.
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Rotini shaped pasta is used in this chicken noodle soup with celery, carrots and an abundance of chicken meat.
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This quick and easy soup is so good that I never bother ordering it from Chinese restaurants anymore!
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A simple, inexpensive version of a popular dinner entree. Sauteed ground beef and onions are combined with paprika, cream of mushroom soup, and sour cream, then served over egg noodles.
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So simple to make and so comforting to eat, this homey baked dish is an uncomplicated blending of chicken, mushrooms, cream of chicken soup and sour cream with spaghettini noodles. Pour into a casserole dish and bake with a sprinkling of Parmesan.