xiaoxl/recipe_data huggingface dataset:
Baked Ziti IV
Category: world-cuisine
By SETHALLEN

The BEST Baked Ziti!! This has flavor and yields a great amount. Try this recipe; it IS the best!

Ingredients:
1 pound dry ziti pasta
1 ½ tablespoons olive oil
1  onion, sliced
1 teaspoon minced fresh rosemary
4 cloves garlic, chopped
½ pound ground beef
½ pound ground pork sausage
1 ½ (26 ounce) jars spaghetti sauce
salt to taste
1 (6 ounce) package provolone cheese, sliced
¾ cup sour cream
¾ cup cottage cheese
1 (6 ounce) package mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion  in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl. Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese. Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

Prep time: 30 mins
Cook time: 1 hr
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 488.5
Fat: 24.5 g
Saturated fat: 10.9 g
Carbohydrates: 43.8 g
Sugars: 9.9 g
Dietary fiber: 3.8 g
Protein: 22.1 g
Cholesterol: 54.9 mg
Sodium: 801.4 mg
Black Kettle Mushroom Barley Soup


Ingredients:
green bell pepper, onion, garlic clove, butter, flour, dried thyme, dried basil, dried tarragon, cayenne pepper, dried parsley flakes, bay leaves, cooked barley

Directions:
Saute mushrooms, green peppers, onion and garlic in butter about 5 minutes.
Add flour, stir and cook 2 to 3 minutes.
Add hot stock, then seasonings.
Heat whipping cream (do not boil] and add to soup. Continue cooking while adding wine.
Stir in barley.
Note: Serve with fresh sourdough bread.
Cheese and Soft Pretzel Sandwich


Ingredients:
prepared yellow mustard, cheese, lettuce

Directions:
Spread bottom side of each pretzel with 1/2 teaspoon mustard or mayonnaise, or a combination of both.
To make each sandwich, you want to layer 1 pretzel, mustard/mayo-side up, with 1 slice cheese, 1/4 meat and 1 slice cheese.
Place the other pretzel, mustard/mayo-side down, over sandwich ingredients and press gently.
Oriental Chicken Salad


Ingredients:
romaine lettuce, carrot, green onions, sesame seeds, white vinegar, sugar, soy sauce, salt, black pepper, ground ginger

Directions:
Combine first five ingredients in a large bowl., Shake the rest of ingredients except chow mein noodles together., Pour dressing over salad., Serve with chow mein noodles.
Cheryl's Raisin Bars


Ingredients:
raisins, water, light butter, ground cinnamon, ground nutmeg, all-purpose flour, whole wheat flour, unsweetened applesauce, artificial sweetener, baking soda, vanilla extract, toasted wheat germ

Directions:
Preheat oven to 350 degrees and prepare an 8-inch square pan with cooking spray.
Over medium heat, cook the raisins, water, butter, cinnamon & nutmeg until the butter is melted and the continue to cook for about 3 minutes longer.  Remove from heat and allow to cool.
Add all the remaining ingredients into your large mixer bowl.  Add the raisin mixture when cooled and mix well.
Spread into the prepared pan and bake for 20 minutes or until lightly browned.
Texan-Size Almond Crunch Cookies


Ingredients:
sugar, powdered sugar, butter, margarine, eggs, flour, whole wheat flour, baking soda, salt, cream of tartar, sugar

Directions:
Combine sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed with electic mixer until blended.
Add eggs and almond extract, beating well.
Combine flours, soda, salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition.
Stir in almonds and brickle chips.
Chill dough 3 to 4 hours.
Shape dough into 1 1/2-inch balls, and place at least 3-inches apart on ungreased cookie sheets.
Flatten cookies wih a fork dipped in sugar, making a crisscross pattern.
Bake at 350° for 14-15 minutes or until lightly browned.
Transfer to racks to cool.
Canadian Habitant Soup


Ingredients:
carrots, celery ribs, leeks, onions, garlic cloves, fresh thyme, parsley, fresh ground pepper

Directions:
Place split peas, carrots, celery, leeks, onion, garlic, bacon, thyme, parsley and stock to cover in a large pot. Put lid on, bring to the boil and simmer rapidly for about 1 hour, or until the peas are very tender.
Blend the soup and season to taste. Serve sprinkled with a little pepper with warm crusty rolls.
Chef's Notes: Terrill has commented in her review that split peas do not need to be soaked.  From my experience of using split peas, I would agree: I have never soaked split peas before, but that's what Huey specified in his recipe, and that bit I retained, though I have modified the recipe in other ways.  Some people always salt eggplant before using it; others don't etc. etc.! So if you are making this recipe, feel free to decide on this point for yourself!
Double Chocolate Diamonds


Ingredients:
brown sugar, eggs, baking powder, salt, walnuts

Directions:
HEAT oven to 350°F Line bottom and sides of 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Coat with no-stick cooking spray.
BEAT shortening, peanut butter and brown sugar in large bowl with an electric mixer at medium-high speed until creamy. Beat in eggs and almond extract until smooth. Add flour, baking powder and salt. Mix at low speed just until combined. Spread evenly in prepared pan.
BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool on wire rack while preparing chocolate layer.
PLACE chocolate chips in large microwave-safe bowl. Microwave on HIGH 1 minute. Stir. Microwave in 15 second intervals until melted and smooth. Stir in hot fudge topping. Microwave on HIGH 15 seconds. Spread over warm baked bars. Sprinkle with walnuts. Chill 1 hour or until chocolate layer is firm.
LIFT bars from pan with foil and place on cutting board. Cut into diamonds by cutting on the diagonal from corner to corner both directions forming a large "X". Beginning at one center cut, make 1-1/2-inch parallel diagonal cuts on both sides. Repeat with other center cut to form diamonds. Store in refrigerator.
Lighten up Creamy Raisin Rice Pudding


Ingredients:
1% low-fat milk, white rice, raisins, vanilla extract, ground cinnamon

Directions:
Combine milk and rice, bring to a boil over medium heat.
Reduced heat to med/low and cover. Cook stirring occasionally until mixture is creamy and liquid is almost absorbed, about 25 minutes.
Stir in condensed milk, raisons and vanilla.
Cook stirring occasionally until thickened, about 10 minutes.
Remove from heat and let stand covered 10 minutes.
Top with whipped topping and cinnamon if you want.
Make Ahead Mashed Potatoes (Lower Fat)


Ingredients:
potatoes, salt, butter, margarine, nonfat plain yogurt, milk, salt, butter, margarine, paprika

Directions:
Place potatoes in a saucepan; add water to cover and 1/2 teaspoon salt.
Bring to a boil; cover, reduce heat to medium and simmer for 25 minutes or until potatoes are tender; drain.
Peel potatoes; place in a large mixing bowl, and mash with a potato masher.
Add 1 tablespoons butter, cream cheese, yogurt, milk and 3/4 teaspoon salt; adjusting the quantity of the yogurt to suit your personal taste and needs.
Mix until all ingredients are blended.
Spoon mixture into a lightly greased 12x8x2-inch baking dish.
Brush top of mixture with melted butter; sprinkle with paprika.
Bake immediately, or cover and refrigerate.
If refrigerated, let stand at room temperature for 30 minutes before baking.
Bake at 350°F, uncovered for 30 minutes or until hot.
Jamaican Crab Spread


Ingredients:
lump crabmeat, cream cheese, sour cream, lemon juice, chili sauce, paprika

Directions:
Place crab meat in a mixing bowl and set aside.
In another bowl or food processor, blend cream cheese, sour cream, lemon juice, horseradish, minced onion, pickapeppa sauce, chili sauce and paprika until smooth and creamy.
Add cheese mixture to crab and mix well.
Refrigerate for several hours and serve chilled with crackers, if desired.
Paneer Butter Masala


Ingredients:
panir, bay leaf, cinnamon stick, cloves, cardamom, chili powder, turmeric, salt, garam masala, tomato puree, butter, kasuri methi, onion, garlic cloves, fresh ginger, sugar

Directions:
Grind the chopped onions, garlic & ginger into a coarse paste. Keep it aside.
Heat 1/2 tbsp butter in a heavy bottom pan.
Add cinnamon, cloves, bay leaf and cardamom.
Fry 4 seconds.
Now add  the paste (onion, ginger, garlic coarse paste with less or no water].
Fry it till golden brown.
Add all the dry powders, sugar, tomato puree; fry for 2 minutes.
Now add 2 cups water,reduce heat to low let the gravy simmer for 8 minutes.
Now mix in cream, rest of the butter, kasuri methi & paneer.
Also the salt as per taste.
Cook till paneer is soft.
Serve hot garnished with chopped coriander.
One can substitute milk for cream if diet conscious.
Golden Beet and Mixed Green Salad


Ingredients:
tomatoes, extra virgin olive oil, salt, cracked black pepper

Directions:
Rinse and peel the beets preferably with a vegetable peeler. Slice the beets and place them in a pot. Fill the pot with water until the beets are just covered. Bring to a boil until fork tender but maintaining a slight firmness. Approx. 15-20 minutes. Let beets cool. Slice into half moons or quarters.
Next, rinse a large tomato and slice into rounds or quarter slices and set aside.
Spoon 1/2 cup of peach preserves into a microwaveable dish. Warm for 12 seconds. Stir. Remove dish from microwave.
Add salt, pepper, balsamic vinegar and whisk while drizzling in olive oil. Tip: The whisking method is used to emulsify, which evenly combines ingredients that contain an oil and a vinegar. Chill until ready to serve. If dressing settles too long it begins to separate. If this happens, whisk again before serving.
Place mixed greens into a salad bowl along with beets, and tomatoes.
Gently toss ingredients together and divide upon plates. Tip: Never dress a salad before service time. This ensures crisp greens instead of a soggy ensemble.
Dress each serving conservatively but do not over dress. Enjoy!
White Bean and Lamb Soup
Category: soups-stews-and-chili
By HARDT

Wonderful soup for a chilly Sunday dinner.  It is a complete meal in one bowl.  The soup is topped with wilted baby spinach and feta cheese!

Ingredients:
½ pound dried great Northern beans, sorted and rinsed
1  onion, chopped
3 tablespoons olive oil
3 cloves garlic, chopped
1 ¼ pounds ground lamb
3  carrots, peeled and diced
3 stalks celery, diced
1 ½ cups canned roma tomatoes, with liquid
¼ cup chopped fresh parsley
1 teaspoon dried thyme
½ teaspoon dried oregano
fresh ground black pepper
salt to taste
6 cups chicken broth
½ pound baby spinach leaves
4 ounces feta cheese, crumbled

Directions:
Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse. In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute.   Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste.  Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender. Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted.  This will only take a short time, and you will not need to add more liquid to the pan. Top each serving of soup with wilted spinach and crumbled feta cheese.

Prep time: 45 mins
Cook time: 2 hrs
Total time: 10 hrs 45 mins
Yields: 8 servings

Calories: 332.4
Fat: 18.3 g
Saturated fat: 6.9 g
Carbohydrates: 21.8 g
Sugars: 4 g
Dietary fiber: 7 g
Protein: 21.4 g
Cholesterol: 60.1 mg
Sodium: 461.5 mg
Chef John's Tzatziki Sauce
Category: side-dish
By Chef John

I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks, an all-purpose condiment, this is just good on so many things. I serve mine with some homemade pita bread. As always, enjoy!

Ingredients:
1 large English cucumber, peeled and grated
½ teaspoon salt
2 cups Greek yogurt
4 cloves garlic, minced
1 pinch cayenne pepper, or to taste
½  lemon, juiced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
1 sprig fresh dill for garnish
1 pinch cayenne pepper for garnish

Directions:
Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice. Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly. Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste. Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Prep time: 15 mins
Total time: 3 hrs 25 mins
Yields: 3 cups

Calories: 48.5
Fat: 3.4 g
Saturated fat: 1.7 g
Carbohydrates: 2.5 g
Sugars: 1.4 g
Dietary fiber: 0.2 g
Protein: 2.2 g
Cholesterol: 7.5 mg
Sodium: 119.6 mg
Zucchini and Corn


Ingredients:
anaheim chilies, onion, garlic cloves, tomatoes, canned tomatoes, zucchini, water, frozen corn, salt, epazote, cilantro leaf, low-fat cheddar cheese

Directions:
Roast the peppers either over a gas burner or under the broiler until blistered all over.  Place in a paper bag for 10 minutes.  Remove stems and seeds and chop.
Saute the onions until soft but not brown.  Add garlic and saute for an additional 2 minutes.
Add the tomato and heat for several minutes until the mixture has thickened.  Add zucchini and 1 tablespoon water, stir and cover.  Cook until squash is tender, about 7 minutes.
Add the chopped chilies and corn and cook over medium heat for 1-2 minutes.  Add the salt and epazote or cilantro.  Heat until most of the liquid has evaporated.
Stir in cheese, cover and remove from heat.  Wait for 3 minutes, then serve.
Cobb Salad


Ingredients:
chicken breasts, salt, ground black pepper, bacon, romaine lettuce, tomatoes, blue cheese, avocados, green onions

Directions:
Season the chicken breasts with salt and pepper and roast to an internal temperature of 165 degrees Farenheit. Cool and remove from the bone. Cut the meat into 1/3 inch dice.
Bake, Broil, or fry the bacon until crisp. Drain on absorbent paper and keep warm.
Salad Assembly: For each serving toss 2 oz romaine with 1 fl oz vinaigrette. mound on a plate, top with 4 oz chicken, 2 oz tomato, 1 oz bleu cheese, 2 2/3 oz avocado, 1 oz green onions, and 2 bacon strips, crumbled.
*Be sure to oil grill bars on grill prior to putting on chicken. Grill so marks from the bars appear as diamonds on the chicken. Cut the chicken at an angle to keep as much breast that has been grilled showing as possible and complimentary to the marks.
Nice 'n' Spicy Savoury Rice


Ingredients:
basmati rice, onion, garlic cloves, gingerroot, whole cloves, cinnamon stick, cardamom pods, curry powder, frozen sweet corn, boiling water

Directions:
Heat oven to 180C/fan 160C/gas 4. Rinse and soak the rice for 10 minutes.
Heat a large, ovenproof saucepan. Add the oil, then the onion, garlic and ginger. Cook on a low heat until the onion is soft. Add the cloves, cinnamon and cardamom pods and cook for a further 2 mins on a low heat. Add the curry powder and cook for a further 2 mins, then stir.
Drain the rice and add it to the saucepan. Stir so that the rice is coated in the oil and spices. Add the peas, sweetcorn and half the flaked almonds, if using. Pour over the stock and stir.
Cover the pan with a lid or with a sheet of foil, then cook in the oven for 15-20 minutes Remove from the oven, scatter with the remaining almonds, if using, and serve.
Chocolate-Cinnamon Swirl Cake
Category: desserts
By SAPHIRA

Recipe passed to me a few months ago by an aunt. Make sure to use high quality cocoa for a richer flavor. This will keep well in a fridge and can be reheated in the microwave (covered loosely with a paper towel or napkin).

Ingredients:
½ cup white sugar
5 teaspoons unsweetened cocoa powder
2 tablespoons ground cinnamon
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 ½ cups white sugar
2 teaspoons vanilla extract
4  eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup semisweet chocolate chips, or more to taste

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish. Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside. Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips. Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr 5 mins
Yields: 1 9x12-inch cake

Calories: 493.4
Fat: 26.8 g
Saturated fat: 16.2 g
Carbohydrates: 60.1 g
Sugars: 39.4 g
Dietary fiber: 2.1 g
Protein: 6.5 g
Cholesterol: 115.8 mg
Sodium: 247.7 mg
Tapenade (Barefoot Contessa) - Ina Garten


Ingredients:
black olives, capers, anchovy fillets, garlic clove, olive oil, fresh lemon juice, Dijon mustard, fresh thyme leave, fresh parsley leaves, baguette

Directions:
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times.
Add the olive oil, lemon juice, mustard, thyme and parsley and process until chunky.
Serve on toasts.
Lasagna Stuffed Pepper


Ingredients:
bell peppers, olive oil, onion, garlic clove, ground beef, salt, black pepper, tomato sauce, ricotta cheese, egg, parmesan cheese, dill, mozzarella cheese

Directions:
Cut the top of peppers and remove the seeds.
Slightly fry finely chopped onion and garlic, then add the ground meat and cook until ready.
Add salt and pepper.
Then add tomato sauce.
Mix ricotta with egg, parmesan and dill.
Boil the lasagna noodles.
Now fill the peppers: put a tablespoon of meat sauce and cover with a lasagna noodle. Then add a spoonful of cheese cream - and again cover with a lasagna noodle. Repeat. Sprinkle mozzarella cheese the top of each pepper.
Put peppers in the oven - 30 minute 338<U+2109> (170<U+2103>] . The look and taste - is perfection.
Mango Couscous


Ingredients:
water, couscous, scallion, mango, red bell peppers, fresh cilantro, olive oil, black pepper

Directions:
In a medium saucepan, bring the water to a boil. Add a pinch of salt and the couscous.
Remove from the heat, cover; fluff with a fork after 10 minutes.
Transfer the couscous to a glass bowl. Add the remaining ingredients, toss gently and serve.
Greek Florentine Fettuccine


Ingredients:
onion, olive oil, fresh garlic cloves, canned tomatoes, lemon juice, vegetable broth, salt, basil, oregano, dried parsley, onion powder, garlic powder, fresh spinach, black olives, fettuccine

Directions:
Cook pasta in boiling salted water until tender. Drain and set aside.
While pasta is cooking, heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until onion is clear.
Add remaining ingredients except for spinach, olives and pasta. Simmer for 15-20 minutes.
Add fresh spinach and cook for an additional 5 minutes.
Stir in olives and serve over fresh, hot pasta.
Year of the Dog


Ingredients:
white Creme de Cacao, Kahlua, Amaretto

Directions:
Carefully layers in a shot glass., Top with whipped cream.
Chocolate-Cherry Scones
Category: bread
By Kim's Cooking Now

These scones are made with Amarena cherries, which refers to a variety of dark wild cherry from the Bologna and Modena regions of Italy. They are typically sold preserved in a sweet syrup. They have an intense sweet cherry flavor, and pair perfectly with chocolate.

Ingredients:
2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup cold butter, cubed
1 cup Amarena cherries in syrup, drained and halved (syrup reserved)
¼ cup miniature semisweet chocolate chips
½ cup heavy cream
1 large egg
1 tablespoon heavy cream
¼ cup powdered sugar
1 ½ teaspoons milk

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Combine flour, sugar, baking powder, baking soda, and salt in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in cherries and chocolate chips, making sure they are well coated with the dry ingredients. Mix together 1/2 cup heavy cream, egg, and 1 tablespoon cherry syrup together with a fork in a small bowl until well combined. Stir into flour mixture and mix just until slightly moistened. Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper onto the prepared baking sheets (4 scones per baking sheet). Brush scones with 1 tablespoon heavy cream. Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes. Mix powdered sugar and milk together in a small bowl. Transfer to a small resealable plastic bag. Snip one corner off of the bag with a pair of scissors, and drizzle glaze on cooled scones.

Prep time: 25 mins
Cook time: 20 mins
Total time: 1 hr 15 mins
Yields: 8 servings

Calories: 392.4
Fat: 20.3 g
Saturated fat: 12.4 g
Carbohydrates: 49.5 g
Sugars: 15.3 g
Dietary fiber: 1.4 g
Protein: 4.8 g
Cholesterol: 76.7 mg
Sodium: 332.3 mg
Cheesy Ham Potato Bake
Category: main-dish
By Heather Gray

I have been told by several people that this could possibly be the best thing they ever tasted!! A delicious and easy casserole your kids will beg you to make!! Cheese, ham, and hash browns make this a dish even your pickiest eater will like!

Ingredients:
1 (30 ounce) package frozen hash brown potatoes, thawed
1 (12 ounce) package pre-cooked ham steak, diced
2 cups shredded sharp Cheddar cheese, or more to taste
1  onion, chopped
1 (10.75 ounce) can  condensed cream of chicken soup
1 (8 ounce) container sour cream
½ cup butter, melted
salt and ground black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir hash browns, ham, Cheddar cheese, onion, cream of chicken soup, sour cream, and butter in a large bowl; season with salt and black pepper. Transfer mixture to prepared baking dish and cover with aluminum foil. Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 1 9x13-inch baking dish

Calories: 302.2
Fat: 25 g
Saturated fat: 13.8 g
Carbohydrates: 16.3 g
Sugars: 0.7 g
Dietary fiber: 1.2 g
Protein: 13 g
Cholesterol: 63.2 mg
Sodium: 730.4 mg