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Summer Squash Casserole Caitlin Bensel; Food Stylist: Torie Cox While this is our go-to summer casserole always showing up at potlucks, picnics, and 4th of July parties, we often forget about it ...
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.
You’ll brown the mushrooms with butter, herbs and garlic, then add a touch of cream to create a silky coating for the gnocchi. Add pasta and Parm and you’re pretty much done. Get the recipe
Return the squash to the skillet. 2. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the skillet along with the reserved cooking water and the cheese and cook over moderately high heat, stirring, until the sauce is thick and creamy, 1 to 2 ...
Butternut Squash Lasagna. Swap out your typical marinara sauce for a creamy butternut squash sauce instead! It'll make this fall lasagna layered with sausage and cheese even more comforting.
Green chilis and some smart toppings turn a basic chili into a bowl of deliciousness! Get the the recipe for Taco Soup at Mel's Kitchen. Courtesy of Mel's Kitchen
To make the soup more filling, load it up with toppings like tortilla strips or chips, shredded cheese, sour cream, cilantro, lime wedges, avocado slices, chopped chives, diced tomatoes, salsa or ...
To prepare the squash: Cut the squash into large chunks, remove the seeds and skin, and then cut it into pieces 1 in/2.5 cm long. (Cutting it into chunks first makes it much easier to peel.)