550 creamed onion recipes

Cheesy cornmeal casserole topped with sour cream, romaine, diced tomatoes, avocado, and olives. A hearty Mexican-inspired bake that feeds a crowd for Cinco de Mayo or any fiesta night.

Neptune Gazpacho blends tomato and clam juice with cucumber, avocado, and fresh dill, topped with shrimp for a chilled no-cook seafood soup.

Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.

Layers of seasoned ground beef, sweet peppers, peas, corn, and shredded potatoes baked under a creamy tomato-chicken soup sauce and melted cheddar. Family casserole comfort.

Peruvian-style shrimp chowder with flounder, potatoes, corn, and cream cheese in a spicy tomato broth, garnished with fresh mint. A rich seafood soup ready in 45 minutes.

Mariachi beefballs with crushed corn chips in a spiced tomato-chili sauce served over layered Mexican rice with sour cream, green chilies, and Monterey Jack cheese.

Layered beef enchilada pie with seasoned ground beef, kidney beans, pinto beans, green chiles, and sharp cheddar stacked between corn tortillas and baked until bubbly.

Leave meat off the menu tonight with this scrumptious dish that you can easily make in your crockpot.

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.

Buttermilk-soaked, double-dredged chicken fried steak with a peppery white gravy loaded with crispy bacon lardons and fresh thyme. Cast iron skillet cooking at its finest.

Turkey Bolognese with ground turkey slow-simmered in crushed tomatoes, red wine, and half-and-half over linguine. A lighter take on classic Bolognese.

Eugenia Potter's 27-ingredient chili con carne with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A loaded, crowd-feeding chili for serious chili lovers.

Traditional lasagne from Bologna uses handmade egg pasta, a long-simmered pork Bolognese with white wine and cream, silky bechamel, and Parmigiano-Reggiano. No mozzarella, no ricotta, just the real deal.

Individual crustless spinach and feta pies baked in ramekins with mint, nutmeg, and a bright Greek tomato salad on the side. A Mediterranean appetizer or light main.

Ground beef pie with mashed potato crust, mushrooms, shallots, garlic, and sharp cheddar baked until golden. Think shepherd's pie meets meat pie, and it's ready in about an hour.