Our creamy carrot and parsnip soup makes a comforting lunch or dinner on the colder days and ticks off two of your five-a-day ...

Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water and drain.

The recipe for this Mexican-inspired taco rice casserole is written for two 9-by-13-inch pans, so you’ll have one for now and one for the freezer. Ground beef, beans, and corn are seasoned and ...

Hearty, cheesy, and loaded with crispy bacon — this is the ultimate breakfast casserole to start your day right! In this easy and delicious recipe, we show you step-by-step how to make the BEST ...

This casserole uses roasted spaghetti squash as a base, combined with a savory meat sauce and topped with a dairy-free cheese alternative. I enjoy how it’s a low-carb, paleo-friendly twist on classic ...

Next time you’re wondering what to do with that ground beef in your freezer (that you absolutely got on sale!), try one of these delicious, easy, and family-friendly casserole recipes. u ...

The creamy parsnip base works so well sitting snugly under the crunchy breadcrumb and parmesan cheese topping. This is just great on its own, or as an accompaniment to roast chicken. Serves 4-6 ...

Preparation. Assemble the casserole. 1. Heat a large skillet or wide sauté pan over medium-high heat. Add a splash of oil (for sausage) or melt 2 tablespoons butter (for mushrooms).

To start, combine the de-thawed vegetables, soup, 1/2 cup of Swiss cheese, sour cream, pepper, pimentos, water chestnuts, and 1/2 of the fried onions in a large bowl.