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This Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top ...
Heat the oven to 350°F. Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and ...
2. Cover the casserole with foil and bake for 40 minutes. Increase the oven temperature to 425°. Uncover the casserole and bake for about 20 minutes longer, until the vegetables are tender and glazed on top. Let stand for 10 minutes. Serve warm.
Think of this creamy skillet casserole as a one-pan taco. The corn tortillas crisp up under the broiler, adding crunch to go with the creamy filling.
1 tbsp vegetable oil; 2 small zucchini, diced (about 2 cups) 1 large onion, chopped (about 1 cup) 2 cup packed coarsely chopped fresh spinach leaves; 1 cup frozen whole kernel corn; 2 1 / 3 cup prepared enchilada sauce; 12 corn tortilla (6-inch) 2 cup shredded Monterey Jack cheese (about 8 ounces) chopped fresh cilantro leaves
This recipe turns super-convenient frozen meatballs into a creamy, slightly cheesy main dish, complete with the vegetables built right in. Frozen meatballs are a go-to freezer staple for me; a bag ...
Most people are familiar with it in sweet recipes, but they're also great in savory dishes as well, like this vegetable side dish that won a 2020 hazelnut recipe contest. A mix of fresh vegetables ...
These winter dinner recipes, ... View Recipe. Honey-Garlic Chicken Casserole. Photographer: Stacy k. ... It features a variety of fresh and colorful vegetables on a bed of precooked brown rice to ...