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Traditional with a kick: This is one of Ingrid Hoffmann's favorite versions of the casserole as a holiday staple.
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These thin-as-crêpe omelets, adapted from a recipe in Yotam Ottolenghi's cookbook "Plenty," can be filled with almost anything.
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Fresh okra, Yukon Gold potatoes, and sweet onions are coated with corn meal and fried until golden brown.
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Jackfruit is a great vegan meat alternative that's growing in popularity; try it as a replacement for chicken, beef, or pork in these tacos.
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A topping of crispy chow mein noodles gives texture to this ground beef casserole which uses cream of mushroom and celery soups.
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Slow cooking this tender pot roast with some flavorful vegetables and a few on-hand ingredients yields mouthwatering results.
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Pan-fry chicken and bacon, place over rice, and top with a rich, creamy sauce for this hearty but simple chicken and rice casserole.
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Much like a chicken stroganoff, with mushrooms and wine in a sour cream sauce. A terrific combination that goes down easy.
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These burgers are definitely crowd pleasers! Perfect for family get-togethers and summer cookouts. They are complimented nicely by baked beans and potato salad. Serve between sesame seed or whole wheat buns and, if desired, plenty of lettuce, tomato, onion and pickles. I also like to use Hickory flavored wood chips when I BBQ to add additional flavor to the meat. If you use wood chips, soak them in water for about an hour, then spread them over the hot coals just before grilling.
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Leftover turkey casserole with wild rice and cream of mushroom soup is easy to prepare and the whole family will love it.
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So good, so easy—it would make any college student or single parent proud! Using no yolk noodles, and lower sodium mushroom soup would make it healthier...
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These attractive little samosas of curried sweet potatoes make a nice appetizer or cocktail party hors d'oeuvre!