"This cheese-and-veggie-packed pasta side dish always brings compliments. Add chicken or shrimp, and you'll have a well-balanced entree," Lisa Csiki of North Windham, Connecticut suggests. "The tasty white sauce can be used on many foods. My husband even likes it spooned over eggs!"
I concocted this quick and easy recipe to use up some of the abundant fresh produce from my garden. When I made a batch to share at a church potluck, I received lots of compliments.
-Bernice Baldwin, Glennie, Michigan
I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home.—Elsie Campbell, Dulzura, California
Using five cheeses in one dish doesn't usually translate to a dish that's considered light, but this meatless meal is proof that it can be done with great success (and flavor!) The shells freeze beautifully so leftovers are a cinch to save for another quick dinner option when you're in a pinch for time. —Lisa Rensshaw, Kansas City, Missouri
I wanted to create a pizza that took its inspiration from the salads I enjoyed when I visited the Greek island of Corfu more than 20 years ago. It's so good and so easy to prepare. —Amanda Cooke, Los Angeles, California
"We love this south-of-the-border lasagna," Trisha Kruse writes from Eagle, Idaho. "The cheesy dish comes together fast with a carton of vegetarian chili, and makes a great entree served with a green salad and baked tortilla chips."
“I am a vegetarian, but the rest of my family is not,” confides Janice Schneider from Parkville, Missouri. “But they prefer this soup to a traditional meaty chili because it’s packed with so much flavor.”
Our family adores autumn and anything to do with pumpkins! We all love this recipe because it is warm and comforting. It's so easy to put together on a cool fall evening after a day of work or raking leaves. —Mandy Howison, Renfrew Pennsylvania