1 (32 oz) bag frozen hashbrowns; 1 package kielbasa, diced (or use smoked sausage); 1 small onion, diced; 2 cups shredded cheddar cheese, divided; ½ cup sour cream; ½ cup milk; 1 (10 oz) can ...

Increase the heat to high and bring the soup to a boil. Reduce heat and simmer, covered, until the potato is tender, about 15 to 20 minutes. Meanwhile, stir together the cornstarch and paprika.

Repeat with remaining pierogi, soup mixture, farmer’s cheese, spinach, onion, and sausage, then top with remaining one-quarter of cheddar; season with salt. Drizzle with remaining 1 Tbsp. oil.

Grease a large casserole dish or 9x13 pan. I like to use a metal pan so that it can go directly from the fridge to the oven. That kind of sudden temp change can cause a glass or ceramic dish to crack.

Step 2. Cook sausage mixture: Cook pancetta in a large skillet. Add onion and garlic, and sauté until tender. Add sausage and cook through. Add wine; cook 3 minutes. Stir in tomatoes and next 3 ...

Whether you find them on a diner menu or choose to re-create them in your own home kitchen, these old-school Southern breakfasts are must-try creations.

Cover the casserole and bake in the oven 25 minutes. Uncover the casserole, and then bake the chicken, uncovered, 25 to 30 minutes more, or until tender and delicious.