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cooking.nytimes.com
This is a variation of a dish sometimes called "company potatoes," popular in the postwar kitchens of the 1950s, made with canned condensed soups and frozen hash browns Maura Passanisi, of Alameda, Calif., shared it with The Times as a tribute to her grandmother, Florence Sweeney, who originally served it as a Thanksgiving side dish Ms
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Feta is the unexpected MVP in this cheesy baked dip.
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Get Pierogis Recipe from Food Network
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Red potatoes are baked with butter, cream cheese, sour cream and spices, creating a decadent dish your whole family will love.
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Tater Tots® are simmered with ham, Cheddar cheese, and cream of mushroom soup in the slow cooker in this ultimate comfort-food soup the family will love.
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Beef stroganoff is perfect for the slow cooker; this recipe uses cream of mushroom soup, fresh mushrooms, onions, and herbed cream cheese.
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A filling chicken and noodle casserole with a rich sour cream-cracker crust.
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Get Almond Cake with Key Lime Buttercream and Raspberry Compote Recipe from Food Network
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This is a recipe we have enjoyed in my family for several years. It has become a holiday staple and is very easy to make. In fact, it tastes better the next day or just cold out of the refrigerator.
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Frozen hash brown cubes are baked in a creamy cheese base in this casserole. Use as an accompaniment for ham or at a brunch buffet.