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Cast-iron skillets effortlessly transition from stovetop to oven, and with wholesome fall produce like sweet potatoes, kale, broccoli and carrots, these dishes are ideal for the season.
Green Bean Casserole For this recipe, we ditched the canned cream of mushroom soup and went for fresh instead. By sautéing mushrooms with sliced onion in butter, you're building a base with some ...
Cooking the casserole in a skillet keeps the flavors and textures fresh--no mushy, sad broccoli! Serve this easy side with baked chicken for a family-pleasing healthy dinner that's ready in just ...
This spinach-packed casserole cooks on the stovetop and bakes in the same skillet for a family-friendly dinner with an easy cleanup. You can use leftover chicken and cook the pasta ahead of time ...
Classic Stuffing. When it comes to the big Thanksgiving feast, we consider the roast turkey and the sweet potato casserole as sides to the STUFFING. A good stuffing makes or breaks Thanksgiving ...
This Thanksgiving recipe is easier to make, more nutritious, and tastes even better as leftovers.
You need to shred a ton of cheese, make a roux, make a cheese sauce, cook the pasta, then bake it with bread crumbs (if you want a crispy topping). But this recipe seriously cuts down on the process.
Veggie boost: For added nutrients, add 2 cups of thinly sliced (or torn) baby spinach or kale in with the tortellini. It wilts perfectly into the sauce without changing the flavor too much.