Grab some healthy and hearty ingredients like brussels sprouts, chicken, chopped veggies and a can of soup to make the best C ...

Preheat oven to 350 degrees. Butter a 1-1/2 quart casserole or a 9 x 11 inch baking pan. In a small saucepan, combine soup, milk, onions, marjoram, and rosemary.

Cook noodles according to package directions. Preheat oven to 350 F. Meanwhile, in a large saucepan, bring 2 cups of water to a boil. Add asparagus. Cover and cook until crisp-tender, 3-5 minutes ...

It takes 45 minutes to make this casserole, which is creamy, To accompany your Easter roast lamb or glazed ham, whip up a side dish that country singer Trisha Yearwood swears by: asparagus casserole.

Sprinkle cheese evenly over casserole. Bake 5 minutes or until cheese has melted. Let stand 5 to 10 minutes for flavors to blend and some liquid to be absorbed.

The Times and Democrat will be running the Best of What’s Cooking? from columnist Teresa Hatchell. This column ran originally on December 17, 2014.

Add asparagus, mushrooms and onions and cook, stirring occasionally, for about 6 minutes. Sprinkle flour over vegetables and cook, stirring continuously, for 1 to 2 minutes. Gradually stir in milk.

And when that casserole is packed with creamy potatoes, sharp cheddar cheese and savory bites of ham, you know you’re in for a meal that hugs you from the inside out.

CONCORD, N.H.-Untamed, asparagus can grow to 6 feet or more. We discovered this a few years ago when we bought our home. Previous owners had allowed plantings of raspberries, rhubarb and asparagus ...

Tear ham slices in half and drape each half onto bottom halves of croissants. Sprinkle ham with about 2 tablespoons of the Gruyère. (Reserve remaining Gruyère (about 2/3 cup) for top of casserole).

Meanwhile, cut up the asparagus. Start cutting from the base in 1/4- to 1/2-inch crosswise slices. Cut up to the tips, but leave the last inch of the tips whole.

Add pepper flakes, garlic, asparagus, ham and tomatoes. Stir and cook until ham is beginning to brown and asparagus is crisp-tender. Deglaze pan with wine and reduce heat to low.