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A creamy curried vegetable casserole of broccoli, cauliflower, and carrots baked in a cheesy, mildly spiced mushroom-soup sauce under a golden breadcrumb crust. An easy, cozy vegetable side or main.

Classic green bean casserole with cream of mushroom soup, milk, a splash of soy sauce, and crispy French fried onions baked on top. The Thanksgiving side dish that earns its spot every year.

Best lemon meringue pie cooks a clear cornstarch curd with fresh lemon juice and zest, then crowns with vanilla-scented French meringue spread peak-style across the warm filling. The reliable home version.

Bring memories of China into your kitchen with this delicious recipe that uses cream of mushroom soup, bean sprouts and cashew nuts.

Southwestern sweet potato and corn soup with green chile, cumin, and red bell pepper, half-pureed for a thick and creamy texture. A naturally vegan, low-fat soup with bold Southwestern spice.

A bread machine loaf that bakes tuna noodle casserole flavors right into the dough. Canned tuna, cream of mushroom soup, chow mein noodles, celery, and onion in a sliceable yeast bread.

Crispy Indian vegetable fritters (pakora) made with a spiced chickpea flour batter with cumin, coriander, turmeric, and cayenne. Dip potatoes, cauliflower, and peppers, then fry until golden.

A weeknight-friendly mushroom risotto made with converted rice, champagne, and cream of mushroom soup. Creamy, earthy, and on the table in 30 minutes with no constant stirring required.

Lo-fat holiday cheesecake made with nonfat cream cheese, lemon yogurt, and egg substitute on a graham crust, topped with cherry pie filling. Lighter classic for the dessert table.

Barley and wheat germ stuffing with cashews, sage, poultry seasoning, cream of mushroom soup, and tomato puree. A hearty, nutty alternative to bread stuffing.

Chocolate pudding studded with chopped Almond Joy candy pieces fills a graham cracker-candy crust for a no-bake pie that tastes like your favorite candy bar in dessert form.

A vegan chocolate-cinnamon torte made with tofu and sugar substitute, glazed with a glossy mocha fudge topping spiked with espresso. No eggs, no dairy, and completely plant-based without sacrificing richness.

A make-ahead layered pasta salad loaded with kidney beans, corn, bell peppers, and a creamy taco-seasoned dressing. This Southwestern pasta salad feeds a crowd and tastes even better the next day.

Banana Apple Bread loaded with mashed banana, chopped fresh apple, and applesauce, sweetened with brown sugar and cinnamon. A low-fat quick bread with no added oil.

Buttery bundt cake studded with poppy seeds and swirled with sweet filling, delivering bakery-quality texture without the fat thanks to buttermilk tang and fluffy egg whites.

Moist chocolate cupcakes piped with creamy peanut butter filling, then topped with swirls of the same sweet cream cheese frosting for spooky Halloween treats.