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Just add a green salad and dinner's ready.
Creamy, cheesy, and spicy -- perfect to satisfy that craving for Mexican. Buttermilk and eggs make this baked tortilla casserole extra rich.
This Italian twist on a comfort food classic mixes in sweet sausage, zucchini, and Swiss chard, a vegetable that tastes like a mild cross between spinach and celery.
Moussaka is a traditional Greek casserole layered with eggplant, tomatoes, ground beef, and a creamy white sauce.
Using store-bought pie crust and puff pastry shaves time on preparation. Bacon and red wine add dimension to this rich stewed beef pie.
Cassoulet is named after the cassole, an earthenware pot used to make the peasant dish. Use a Dutch oven to bake this rustic French version of pork and beans.
Slices of potato replace the pasta in this hearty twist on an old favorite.
This cornmeal-crusted pie has all the flavor of regular tamales without the work.
Try this simplified version of the classic Italian dish. The chicken is cooked in a roasting pan in the oven, so you don't have to make a mess on the stove.
Here's an update to a New England classic. We add chickpeas, lima beans, and our own blend of seasonings to amp up the flavor on a regular can of pork and beans.