Frozen hash browns, browned kielbasa and a creamy cheddar sauce baked in one 9×13 dish.
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Creamy chicken and vegetable filling under one golden sheet of puff pastry, baked at 400F.
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A 10-minute vegetable soup made with V8 juice, canned mixed vegetables and Italian seasoning.
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Sweet onion rings layered with cheddar, smoked Gouda and Parmesan and baked until soft, bubbly and browned.
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A seared chuck roast simmered on the stovetop with red wine, beef broth, carrots and baby potatoes until fork-tender.
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A thick, hearty chili with 2 pounds of ground beef, pinto and kidney beans and tomatoes, simmered for two hours.
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Soft, golden from-scratch pancakes made with flour, baking powder, milk, an egg and melted butter.
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Chicken breasts marinated in bottled Italian dressing and baked right in it, with an optional Parmesan top.
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Shoulder pork steaks smoked low, braised in BBQ sauce until fork-tender, then caramelized on the grill.
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Chicken strips coated in mayo and Dijon, shaken in crushed barbecue chips and baked until crunchy and golden.