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Add the mushrooms, peppers, zucchini and onion and cook until they're tender. Spread 1 cup soup mixture in the bottom of the prepared dish. Layer with 3 of the noodles, 1/3 of the vegetable mixture, 1 cup of the soup mixture and 1/2 cup of the cheese. Repeat the layers twice. Top with the remaining 3 noodles.
Stir the soup and milk in a small bowl and set aside. Spray a 13 x 9 x 2-inch shallow baking dish with the cooking spray. Heat the butter in a 12-inch skillet over medium heat.
Pasta fans will love this creamy, fall recipe! The sauce is made with butternut squash puree, heavy cream, sage, and parmesan cheese. Get the Butternut Squash Pasta recipe .
Mushrooms, zucchini and spinach provide color and nutrients, while a ricotta-and-mozzarella topping provides the signature cheesiness and creaminess. View Recipe Slow-Cooker Green Minestrone with ...
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Get the Vegetable Soup recipe. ... and zucchini, this pasta salad is packed with tons of bold Italian flavor. There's cheesy tortellini, salami, mozzarella, black olives, and a sun-dried tomato ...
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Per Serving (1 oz): 140 calories, 6 g fat (0.5 g saturated fat), 100 mg sodium, 19 g carbs (2 g fiber, 0 g sugar), 2 g protein Some popular authentic-style tortilla chips these days are simply too ...