Carol Dilcher's recipe makes two creamy casseroles. Serve one for dinner and freeze the second for a night when you're racing against the clock. "If you prefer, you can use chicken for the turkey and corn instead of peas.—Carol Dilcher, Emmaus, Pennsylvania Skip links
Let me tell you, this is by far the creamiest, the cheesiest, the most Amazing Vegan Cheese Sauce ever! No tofu, no cashews. It will really blow your mind!
Use your leftover rotisserie chicken to whip up these enchiladas dressed up in a delectable bacon-ranch sauce. There's nothing authentic about them, but they taste great!
Instead of cooking the pasta and sauce in separate pots, cook them together at the same time. The results are rich and creamy…and you’re left with just one pot to clean.
This is a very easy seared halibut with a buttery wine and caper sauce! It takes hardly any time at all to make, but it is sure to leave a lasting impression.
For an Italian classic, try this Baked Ziti recipe from Food Network Kitchen. Tossed in a zesty tomato sauce and oozing with mozzarella, it couldn't be easier.
