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Sirloin steak strips are sauteed with garlic and onion powders and chopped onions. Chili or bell peppers, diced tomatoes, condensed cream of mushroom soup, and milk are added and simmered for 10 to 15 minutes.
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This recipe is a real hit with anyone, especially kids. They just love the combination of the broccoli, rice and cheese! The water chestnuts add a surprise crunch. Great for a buffet crowd. Buttered bread crumbs may be substituted for almonds as a topping.
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This is so easy to make and tastes great. My family just loves it and yours will, too! It includes ground beef, rice, celery, green onions and green peppers, all combined and baked in a creamy soup-based sauce.
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This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Top it with gravy, and revisit the feast!
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Using canned soups as a shortcut in the sauce, this broccoli, cheese, and chicken classic is ready in less than an hour!
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Tuna, potatoes and onions, layered and topped with a mushroom soup and mustard sauce, then baked.
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Sautéed chicken breasts and a medley of vegetables simmer in a creamy mushroom sauce seasoned with lemon, garlic and basil.
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This is a classic green bean casserole that appeals to many. I am asked to bring this dish again and again.
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A favorite of all ages, this potato side dish is so welcome at any pot luck or family gathering.
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Fresh garlic and garlic-herb seasoning make this version of the classic Thanksgiving canned green bean casserole with cream of mushroom soup and a topping of Cheddar cheese and crispy fried onions extra zippy.
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An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
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A creamy side dish that is baked in a delicious cheese sauce. This is the best broccoli rice casserole you will ever eat!