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Fall - Crock Pot Chicken and Noodle Soup: 5 cups of chicken broth (boxed or can is fine). One 10.75 oz can cream of chicken soup. 1/2 cup onions, chopped fine. 1/2 cup celery, chopped fine. 1/2 cup carrots, chopped fine. 1/2 cup green onions, sliced. One 15 oz can of whole kernel corn, drained. 1 1/2 cup Egg noodles. 2 cups cooked chicken chopped.

from Cooking Classy

Copycat Olive Garden Pasta e Fagioli Soup

from White Lights on Wednesday

Fresh Vegetable Salad

Fresh Vegetable Salad~~4 ears yellow corn, cooked, cooled, and cut off the cob •2 large tomatoes, seeded and chopped •2 stalks celery, chopped •1 cucumber, chopped •½ red onion, finely chopped •½ cup Shamrock Farms Zesty Jalapeno sour cream •¼ cup mayonnaise •2 tablespoons white wine vinegar •¼ teaspoon salt •1 teaspoon celery seed •¼ teaspoon black pepper

from Chef in Training

Cheesy Potato Casserole

1 (30 oz) bag frozen hash brown potatoes 2 cups sour cream 1 (10.75 oz) can cream of chicken soup 1 medium onion finely chopped 2 cups shredded cheese salt and pepper to taste 2 cups corn flakes crushed 2 Tbsp. butter melted

from The Cozy Cook

Crock Pot Creamy Chicken Stew

Thick and creamy chicken stew made easily right in the crock pot. The perfect comfort food and delicious served over biscuits. Pair with graze sour cream & garlic crostini for an extra crunch!

from Flavorite

Old Fashioned Custard Pie

Recipe for Old Fashioned Custard Pie - A simple but decadent pie recipe. Just like the one that Grandma used to make!