This Bacon Ranch Potato Casserole recipe contains sliced bacon, shredded Monterey Jack cheese, butter, butter-flavored crackers, cottage cheese and more.
These tacos are filled with chicken, peppers, onion and fresh cilantro, and they're served with celery and carrot sticks and a side of blue cheese for dipping.
This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table. --Jacque Manning, Burbank, South Dakota
Ready to serve in less than an hour, this one-dish meal layers chicken, marinara sauce and shredded cheese on a yeast bread base for the best flavors of Italy.
Shepherd's pie is adaptable to almost infinite variations. Here, the basic browned ground beef and potato combination is baked with canned French-style green beans and tomato sauce.
Day-old bread thickens this soup from Cathy Whims of Nostrana in Portland, giving it a custardy texture. The soup has a spicy kick, so cut back on the chile flakes if you'd prefer a milder flavor.
The cucumber releases some liquid while chilling, so serve relish with a slotted spoon. Shape the patties, and wrap them in wax paper to transport them from the kitchen to the patio grill. Serve with baked potato chips and dill pickle spears.
