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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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Red and sweet potatoes come together in this colorful potato salad with bacon; serve on July 4th or at summer picnics.
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Treat your family to this hearty Mexican stew with beef, potatoes, fire-roasted tomatoes, and green chiles.
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Meat loaf that is covered in bacon and oozing with Cheddar cheese is sure to be a crowd pleaser!
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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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This version of macaroni and cheese is rich with cheese, sour cream, and butter, but it's great for a once-in-awhile treat or a special occasion.
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Corn, zucchini, onions, pimentos, and green chiles are coated with a zesty oil and vinegar dressing. This chilled salad is great for cookouts!
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Pureed black beans and tomatoes are combined with vegetable broth to make a nice thick base for this soup, which hosts celery, carrots, onion and corn.
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Penne pasta and fresh vegetables are tossed with Catalina and Italian-style dressings.
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Creamy pumpkin pasta bake with sausage and Parmesan cheese is a great meal for company or for a weeknight meal.
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Fire-Grilled Chicken Quesadilla Recipe from Food Network