On busy days, it's a comfort to know that my family can sit down to dinner minutes after we walk in the door. Double it to wow at a potluck. This recipe works in a slow cooker, too. —Virginia Krites, Cridersville, Ohio
A dear friend first brought over this casserole when I was recovering from an accident. Now I take it to other friends' homes and to potlucks, because it's always a big hit!—Beverly Austin, Fulton, Missouri
“This recipe is so simple and fast,” writes Misty Church from St. Petersburg, Florida. “My family loves Italian food, and this delicious creamy sauce is a nice change of pace from tomato-based dishes.”
This creamy pasta dish looks and tastes like it’s meant for festive occasions but only takes 20 minutes to make. As Cassie says, “People love this entree's flavor and think it’s complicated, but jarred sauces make it so fast.” Cassie Conrad - Prescott Valley, AZ
“Make this versatile recipe your own, everyone loves it! It's also great made with leftover chicken from the previous night's dinner. You might prefer another hard cheese for the Parmesan…or just go with the cheddar and cornflake crumbs.”
Marian Pappas - Lake Stevens, Washington
A creamy and comforting cheese sauce, with a hint of pepper and nutmeg, coats fettuccine noodles in fine fashion. "This is wonderful as is, but sometimes I like to add sliced fresh mushrooms and black olives that have been sauteed in butter and garlic," notes Jo Gray from Park City, Montana.
Friends we hadn't seen for a while dropped by unexpectedly. They were on a tight schedule, and if I wanted them to stay for supper, I needed to fix something quickly. I didn't have time to make lasagna, so I created this special dish.—Julia Trachsel, Victoria, British Columbia
Looking for a tasty alternative to meat-and-potatoes meals? Try this colorful pasta dish, which is the brainchild of my oldest son. It's a stick-to-the-ribs supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone cheese.
A friend showed me how to make stacked enchiladas years ago. I took it even further to create this filling casserole. I serve it with Mexican corn or chips and dip. I love the rave reviews I get every time I make it.—Deana Briggs, Maud, Texas