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Topped with a cornflake crust, the comforting combo of hash browns, sour cream, and creamy chicken soup bakes into one easy, cheesy potluck casserole.
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Carrots, potatoes and celery are cooked in chicken broth and milk in this low-fat, corn starch thickened soup.
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This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish. Recipe By: Grace Parisi Servings: Makes 17 to 18 cups
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Get Wild Rice Pilaf with Nuts and Lemon Recipe from Food Network
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Caramelized seasonal fruit and fresh thyme give allure to an all-American staple. And with only five ingredients, this clever dinner keeps your stress level (and grocery bill) low.
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Get Chinese Spaghetti and Meatballs Recipe from Food Network
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Show the fancy restaurant dish who's boss.
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A whole new take on your typical pasta bowl.
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This recipe is by Florence Fabricant and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth.
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Proof that bacon and brussels belong together.
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Get Poached Eggs with Herb-Roasted Turkey Breast and Sweet Potato Hash Recipe from Food Network