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Hash brown potatoes baked with cheese, sour cream and cream of chicken soup, topped with crushed potato chips.
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The traditional hash brown casserole side dish is made even easier. Prepare ahead of time and start cooking when you need to. This dish is also great to take to parties.
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Leftover cooked turkey is combined with salsa, corn, beans and cilantro in this quick soup topped with avocado cream.
cooking.nytimes.com
This recipe is by Dena Kleiman and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Carrot cake receives a healthy organic makeover in this recipe, using organic whole wheat flour, lots of spices, and a carrot glaze instead of a heavy icing.
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Anyone can make this simple ground beef stroganoff for a hearty weeknight dinner that borrows flavors of cream of mushroom and celery soups.
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Delicious, homemade soups like this chicken, vegetable and rice recipe are surprisingly quick and easy when you use convenient products like flavorful chicken broth and tender canned chicken.
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A beef roast simmers in a slow cooker with a mixture of cream of mushroom soup and a collection of vegetables for a hearty one-pot meal.
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Hash brown potatoes are baked with green onion, mushroom soup, milk, Cheddar cheese and green bell pepper. Scrumptious!
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Chicken, cottage cheese, Parmesan and a creamy, cheesy sauce layer with noodles--no tomatoes in this nontraditional lasagna.
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A big melty, cheesy casserole is crammed full of Swiss cheese, chicken, mushrooms, and diced ham, all layered with a buttery corn flake topping.