xiaoxl/recipe_data huggingface dataset:
Roasted Butternut Squash with Onions, Spinach, and Craisins®
Category: side-dish
By Marcia

A delicious deviation from the typical squash preparation, this recipe has kind of a nutty flavor with or without the nuts. Good as-is, but of course each person can salt and pepper their own serving to taste. The leftovers are good served as a cold salad if you don't like the cooked spinach that results from re-heating. Almonds and walnuts can be used in addition to or instead of the pecans.

Ingredients:
1  butternut squash
1 cup chopped red onion
2 tablespoons olive oil
3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
⅓ cup sweetened dried cranberries (such as Craisins®)
⅓ cup chopped pecans  (Optional)

Directions:
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. Slice butternut squash cross-wise into 1-inch slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the center. Cut cleaned slices into 1-inch cubes. Toss squash cubes, onion, and olive oil together in a bowl until coated; transfer to the prepared baking sheet. Roast in the preheated oven until squash is tender and starting to brown, 25 to 30 minutes. Toss squash mixture, spinach, dried cranberries, and pecans together in a serving bowl and serve warm.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 6 servings

Calories: 198.3
Fat: 9.5 g
Saturated fat: 1.1 g
Carbohydrates: 29.5 g
Sugars: 10.5 g
Dietary fiber: 5.2 g
Protein: 3 g
Sodium: 19.1 mg
Chef John's Russian Tea Cakes
Category: desserts
By Chef John

As the old joke goes, these Russian tea cakes might not be Russian, but at least they're not cakes. No one knows exactly how these came to be known as Russian tea cakes but, nevertheless, they are quite delicious.

Ingredients:
1 cup unsalted butter, room temperature
1 ⅓ cups confectioners' sugar, divided
1 cup finely chopped toasted walnuts
⅛ teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons all-purpose flour
1 cup confectioners' sugar for dusting, or more as needed

Directions:
Preheat oven to 350 degrees F (175 degrees C). Arrange rack in center position of oven. Place butter, 1/3 cup packed powdered sugar, walnuts, salt, and vanilla in a bowl. Top with the flour. Mix with your clean hands until the dough starts to clump up. Keep mixing by hand until all the flour and clumps of butter are evenly mixed into the dough and it can be easily formed into balls. Scoop out dough and roll by hand into uniformly round balls, just slightly larger than 1 inch. Place on a rimmed baking sheet lined with a silicone baking mat about 2 inches apart. Bake in preheated oven until lightly golden, 15 to 25 minutes depending on the size of the cookies. Let cool exactly 5 minutes then roll in remaining 1 cup confectioners' sugar. Let cookies cool completely and toss them again in the confectioners' sugar.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 28 to 32 cookies

Calories: 320.7
Fat: 18.8 g
Saturated fat: 8.9 g
Carbohydrates: 36.1 g
Sugars: 20.4 g
Dietary fiber: 1.1 g
Protein: 3.4 g
Cholesterol: 34.9 mg
Sodium: 23.3 mg
Grandma Evelyn's Peanut Butter Bar Cookies


Ingredients:
brown sugar, shortening, peanut butter, egg, flour, baking soda, oatmeal, salt, chocolate chips

Directions:
Mix all ingredients together -- my grandma wasn't fancy --, Put it in a 9x9 square pan for thick cookies or a 9x13 for thinner cookies., Bake at 350 degrees for 25 minutes or until golden brown.
Popcorn Nibble Mix


Ingredients:
character(0]

Directions:
Put the popcorn, dried apricots, dried apples, chocolate bits and pepitas into a bowl and mix well to combine.
Store the nibble mix in an airtight container.
Light as a Feather Pancakes


Ingredients:
small curd cottage cheese, eggs, butter, flour, vanilla, baking powder, salt

Directions:
Put the cottage cheese, eggs, oil and vanilla into a blender or food processor and spin until smoothly mixed.
Add the flour and blend again.
Let the batter rest for 10 minutes then add the baking powder.
Heat a griddle on medium heat, then add a pat of butter.
When the butter is sizzing, spoon the batter onto the griddle, leaving plenty of room for them to spread.
Cook until bubbles appear on the tops of the pancakes, then turn and briefly cook the other side.
Serve immediately with maple syrup or strawberry sauce.
Velveeta Italian Cheese DIp


Ingredients:
rotel, milk, Velveeta cheese, breakfast sausage

Directions:
"Cook sausage into crumbs. Cut cheese in to small cubes add all ingredients into Crockpot cook on high. Once melted turn to warm -- ."
Easy Turkey Taco Soup
Category: soups-stews-and-chili
By L2ENTTC

Easy soup to make using ingredients that I always have on hand.  My husband loves this stuff.  He likes to put a big spoonful of leftover mashed potatoes in the bowl and cover it with the soup.  I like it served with corn chips and grated cheese. For a spicier soup, add a few diced jalapenos.

Ingredients:
1 pound ground turkey
½ cup chopped onion
1 (12 ounce) package frozen mixed vegetables (peas, carrots, green beans, corn)
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can ranch style chili beans
1 (15 ounce) can chicken broth
1 (1 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix

Directions:
Heat a large pot over medium-high heat and stir in the ground turkey and onion. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Add the mixed vegetables, tomatoes with green chiles, ranch beans, chicken broth,  , and ranch dressing mix. Bring to a boil, then reduce heat and simmer on low for 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 4 servings

Calories: 390.4
Fat: 10.2 g
Saturated fat: 2.3 g
Carbohydrates: 43.8 g
Sugars: 3.4 g
Dietary fiber: 9.3 g
Protein: 31.9 g
Cholesterol: 86.3 mg
Sodium: 2587.8 mg
Pineapple Cheesecake
Category: desserts
By JAGOE

A delicious blend of pineapple and cream cheese in a graham cracker crust. When ready to serve, pull up a chair and enjoy!

Ingredients:
1 (8 ounce) package cream cheese, softened
½ cup white sugar
2 (15 ounce) cans crushed pineapple, drained
1 ¾ cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust

Directions:
In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth. Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 1 - 9 inch pie

Calories: 380.1
Fat: 18.9 g
Saturated fat: 10 g
Carbohydrates: 50.1 g
Sugars: 39.4 g
Dietary fiber: 1.2 g
Protein: 3.7 g
Cholesterol: 30.8 mg
Sodium: 233.8 mg
Ziti, Eggplant and Fontina Gratin


Ingredients:
olive oil, eggplant, salt, garlic cloves, fresh parsley, fresh ground black pepper, crushed red pepper flakes, ziti pasta, penne, fontina

Directions:
*Before sauteeing the eggplant dice it and salt it and then let it drain. (It can be done in colander or on paper towels].This is to get rid of the bitter flavor!
In a large nonstick frying pan, heat 4 tablespoons of the oil & a couple of pinches of red pepper flakes, over moderately high heat.
Add the eggplant and 3/4 teaspoon of the salt and cook, stirring frequently, until the eggplant is soft, 10 to 15 minutes.
Stir in the garlic, parsley, and 1/4 teaspoon of the pepper and cook 3 minutes longer.
Heat the broiler. In a large pot of boiling, salted water, cook the pasta until just done, about 10 to 15 minutes; then drain.
Toss the pasta with the eggplant, the remaining 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Add the cheese and toss again.
Transfer the pasta to a shallow baking dish or gratin dish.
Broil until the cheese melts and starts to brown, 2 to 3 minutes.
Asian Barbecue  Sauce


Ingredients:
garlic, ginger, red onions, hoisin sauce, canned whole tomatoes, fresh lime juice, salt, fresh ground black pepper, canola oil

Directions:
In a saucepan coated lightly with oil over high heat
Cook the garlic, ginger and onions and sweat until soft, about 5 minutes.
Add sambal, hoisin and tomatoes.
Add lime juice and season with kosher salt and freshly ground black pepper.
Check for flavor and re-season if necessary.
Simmer until reduced by 10%, then transfer to a blender and blend at high speed until smooth.
Serve with ribs, chicken, tofu, or whatever you want!
Apple-Cranberry Crumble
Category: desserts
By Jessica Leslie

Original recipe is a twist on my Mom's version. Fast and easy dessert, great for fall season when apples are freshest and the cranberries come in. I have made it without the apples or using frozen cranberries. I enjoy it as a dessert and as a breakfast treat around the Thanks-Mas season. Loaded with antioxidants! I have also made a wheat-free version using nut flour. Serve plain or topped with ice cream, whipped cream, or a drizzle of heavy cream.

Ingredients:
1 (12 ounce) package fresh cranberries
2  apples, or more to taste, cut into 1-inch pieces
½ cup raisins
¼ cup walnuts
1 ¼ cups white sugar, divided
ground cinnamon
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1  egg
¼ cup butter, melted

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan. Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon. Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture. Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 10 mins
Yields: 1 9-inch crumble

Calories: 261.6
Fat: 7.3 g
Saturated fat: 3.3 g
Carbohydrates: 48.8 g
Sugars: 33.6 g
Dietary fiber: 3 g
Protein: 2.9 g
Cholesterol: 30.8 mg
Sodium: 148.6 mg
Black Russian Cocktail
Category: drinks
By Allrecipes

The black Russian gets its name from the use of the quintessential Russian spirit, vodka, and the darkness the drink has from the addition of coffee liqueur.

Ingredients:
1 ½ fluid ounces vodka
¾ fluid ounce coffee-flavored liqueur (such as Kahlua®)
1 cup ice

Directions:
Combine vodka and coffee liqueur in an old-fashioned glass. Add ice and stir well.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 176.7
Fat: 0.1 g
Carbohydrates: 8.4 g
Sugars: 8.4 g
Sodium: 9.9 mg
Foil-Pack Chicken & Mushroom Dinner


Ingredients:
water, boneless skinless chicken breast halves, smoked ham, fresh mushrooms

Directions:
Preheat oven to 400 F (if you are not making these ahead].
Prepare 6 separate sheets of heavy-duty foil with enough room to wrap and fold with sealed edges.  Spray each foil piece in the middle with Pam spray.
In a microwave, heat 1 1/2 cups of water.  Mix in box of stuffing until moist. Divide the stuffing evenly over the 6 foil packets.
Next, layer chicken, chopped ham, mushrooms and peas on top of stuffing.
Mix soup with 1/4 cup of remaining water.  Pour equall amounts over each pack.
Bring up foil sides.  Double fold top and ends to seal pack, leaving room for heat to circulate inside.
Place foil packs on a 15 x 10 inch baking pan.  Bake 30 to 35 minutes or until chicken is cooked through. (if your chicken breasts are large or thick, you may wnat to extend the cooking time].
Remove from oven.  Let stand 5 minutes.  Place packets directly on the dinner plate.  Since they are HOT, cut slits into the foil to release the steam before opening.
Cajun Pork Chops


Ingredients:
paprika, seasoning salt, rubbed sage, cayenne pepper, black pepper, garlic powder

Directions:
Combine paprika, seasoned salt, sage, cayenne pepper, black pepper and garlic powder in shallow dish.
Add meat.
Coat on both sides with seasoning mix.  Heat Crisco oil in large nonstick skillet on high heat.
Add meat.
Reduce heat to medium.
Cook 6 to 8 minutes per side or until dark brown.
Panzanella Ala Reeni


Ingredients:
baguette, garlic cloves, tomatoes, red onion, fresh basil leaf, fresh parsley, extra virgin olive oil, red wine vinegar, pecorino romano cheese

Directions:
Cut bread into 1" slices.
Place on cookie sheet and toast for 5 minutes or until lightly toasted.
Place in a large bowl tomatoes, red onion, basil, olive oil, vinegar, salt and pepper. Toss well.
Cut toasted bread into 1" cubes, add to bowl,  and stir into salad.
Let sit for 1/2 hour before serving or refrigerate up to 8 hours.
If refrigerated, bring to room temperature for an hour before serving.
Bread should be coated with the oil and vinegar but firm enough to retain its shape.
Serve with grated Romano cheese on top.
Jean's Homemade Chicken Noodle Soup
Category: soups-stews-and-chili
By Jean Wu

Here's a great and easy recipe for chicken noodle soup. The ginger gives this soup a special zest! Enjoy!

Ingredients:
2 (14 ounce) cans chicken broth
2 cups water
3  carrots, chopped
3 stalks celery, chopped
1 pinch ground black pepper
3 slices fresh ginger root
1 tablespoon vegetable oil
½ cup chopped cooked chicken breast meat
½ cup egg noodles

Directions:
In a large pot over medium heat combine the broth, water, carrots, celery and ground black pepper and allow to cook. In a medium skillet over medium high heat, combine the ginger, oil and chicken. Saute for about 5 minutes and remove the sliced ginger. Add the chicken to the broth mixture, bring to a boil and then add the egg noodles. Continue to cook over medium heat for about 15 minutes until noodles and vegetables are tender.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 4 servings

Calories: 124.3
Fat: 5.6 g
Saturated fat: 0.9 g
Carbohydrates: 10.9 g
Sugars: 4.1 g
Dietary fiber: 2.2 g
Protein: 7.2 g
Cholesterol: 22 mg
Sodium: 1011.7 mg
Refrigerator Potatoes (Make-Ahead Mashed Potatoes)


Ingredients:
russet potatoes, cream cheese, sour cream, salt, pepper, butter

Directions:
Peel and cook potatoes.
Drain well and mash until smooth.
Add cream cheese, sour cream, seasonings and butter.
Beat with hand mixer until smooth and fluffy.
Place in lightly greased casserole dish.
Dot with more butter.
Refrigerate until ready to bake.
Bake at 350 until heated through (about 30-45 min.].
Cinnamon Puffy Puffs


Ingredients:
sugar, cinnamon, brown sugar, butter

Directions:
Preheat oven to 375°F.
Take Pillsbury roll and cut in fourths.
Place fourths of roll in 8x8-inch pan that is covered in foil.
Spread melted butter or shortening over rolls.
Make a mixture of brown sugar, sugar and cinnamon.
Sprinkle mixture over fourths.
Place in preheated oven for about 5-8 minutes till cinnamon is nice and black or a darker brown. Or whenever the fourths are crisp. (For more, get more rolls and double or even triple recipe].
Green Pilau With Cashews


Ingredients:
cashew nuts, olive oil, spring onions, long grain brown rice, garlic cloves, fennel seed, lemon juice, of fresh mint, fresh flat-leaf parsley

Directions:
Preheat oven to 350F degrees.
Shred the spinach leaves.
Place the cashews on a cookie sheet and roast for 5-10 minutes, or until golden brown (watch carefully].
In a large frying pan heat the oil.  Cook onions over medium heat for 2 minutes, or until soft.  Add the rice, garlic, and fennel seeds and cook, stirring frequently, for 1-2 minutes or until the rice is evenly coated.
Increase the heat to high.  Add the lemon juice, stock and 1 tsp salt.  Bring to boil. Reduce heat to low, cover, and cook for 45 minutes without lifting the lid.
Remove from heat and sprinkle with spinach and herbs.  Let sit, covered, for about 8 minutes.  Using a fork, distribute the spinache and herbs through the rice.
Adjust seasoning.
Serve topped with cashews.
Meal in One


Ingredients:
macaroni noodles, stewed tomatoes

Directions:
Fry cube steak as usual and drain., Boil macaroni as package states., Place meat back in skillet., Sprinkle onion soup mix over steaks., Layer noodles next., Add tomatoes and V8 juice., Salt and pepper to taste., If more liquid is needed, add water., Simmer 10-15 minutes.
Artichoke and Red Pepper Frittata (Ww 4 Points)


Ingredients:
olive oil flavored cooking spray, onion, garlic clove, potato, artichoke hearts, dried oregano, salt, black pepper, eggs, crushed red pepper flakes, parmesan cheese, asiago cheese

Directions:
Lightly coat a 10-inch nonstick, ovenproof skillet with cooking spray over medium heat. (Please note, using a smaller or larger skillet changes both the cooking time and results.].
Add onion and sauté for a minute. Add garlic, cooked potatoes, artichokes and peppers. Sauté an additional two minutes, stirring occasionally.
In a medium bowl, beat together red pepper flakes, oregano, salt, pepper, egg whites and eggs.
Pour over vegetable mixture. After a minute, gently lift egg mixture to let uncooked egg portion run to bottom of skillet. Cook frittata over medium heat until eggs begin to set, about 5 minutes.
When almost set, sprinkle with cheese. Place skillet under broiler 3 to 4 inches from heat until cheese melts, about one minute.
Cut into 4 wedges and serve hot. (I actually like cold frittatas as well,  å la the Spanish tortilla.].
Gluten-Free, Naturally Sweetened Iced Tea


Ingredients:
boiling water, stevia

Directions:
Place loose tea in a 2-cup pyrex measuring cup.
Pour hot water over tea, add almond extract, agave, stevia and steep for 15 minutes.
Place ice cubes in 2 large glasses.
Strain tea into glasses.
Pour in cashew milk.
Serve.
Spaghetti With Chilli and Garlic Crumbs


Ingredients:
lemon, extra virgin olive oil, garlic cloves, anchovy fillets, flat leaf parsley, spaghetti

Directions:
Place the bread in the bowl of a food processor and process until coarse breadcrumbs form.
Use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a small, sharp knife to remove white pith from rind. Cut rind into very thin strips.] Juice the lemon.
Heat 2 tablespoons of the oil in a frying pan over medium heat. Add breadcrumbs and cook, stirring continuously, for 2-3 minutes or until breadcrumbs are golden and crisp. Transfer to a plate.
Heat the remaining oil in the pan over medium heat. Add the garlic, chilli and anchovies and cook, stirring, for 1 minute or until aromatic. Add lemon rind, juice and parsley leaves. Remove from heat.
Meanwhile, cook the spaghetti in a large saucepan following packet directions until al dente. Drain well.
Add the spaghetti to the garlic mixture and toss to coat. Add half the breadcrumbs and toss to coat.
Spoon evenly among serving bowls. Sprinkle with remaining crumbs and serve immediately.
Carrot and Ginger Soup
Category: soups-stews-and-chili
By RICHARDMADGIN

A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.

Ingredients:
½ medium butternut squash
2 tablespoons olive oil
1  onion, diced
1 pound carrots - peeled and diced
3 cloves garlic, crushed or to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cups water
salt and pepper to taste
1 pinch ground cinnamon
¼ cup heavy cream  (Optional)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender. Puree the mixture in the blender, or using an immersion blender. Add boiling water  if necessary to thin, but bear in mind this is meant to be a thick  . Return soup to the pan, and heat through. Season with salt, pepper and cinnamon. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.

Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
Yields: 4 servings

Calories: 246.1
Fat: 12.8 g
Saturated fat: 4.4 g
Carbohydrates: 33.8 g
Sugars: 10.2 g
Dietary fiber: 6.9 g
Protein: 3.5 g
Cholesterol: 20.4 mg
Sodium: 171.7 mg
Individual Orange Syrup Cakes


Ingredients:
sugar, eggs, orange, vanilla essence, salt, self raising flour, hot water, sugar, orange, zest of

Directions:
Preheat the oven to 180 deg C (350 F] or 170 deg C fan forced (325 F].
Measure sugar, oil, eggs and zest into a food processor and blend until pale and creamy.
Add orange juice and vanilla and process  again, then add salt and flour, process just enough to make a fairly smooth batter.
Divide the batter evenly between six non stick sprayed muffin tins or other moulds and bake for 12-15 minutes or until the cakes are golden brown.
While cakes cook prepare the syrup by mixing the hot water, sugar and zest together in a small microwave bowl and heat for about 3 minutes on high, stirring occasionally, until the mixture boils and the sugar dissolves.
Remove cakes from the oven, stand for 2-3 minutes before inverting onto a plate and removing the tins.
Drizzle syrup evenly over the hot cakes, about 2 tablespoons per cake.
Leave standing an hour, or overnight if possible, before cutting and serving with whipped cream or ice-cream.
Chow Mein With Shrimp and Pork


Ingredients:
shrimp, salt, cornstarch, sherry wine, light soy sauce, sugar, bok choy, mushroom, cornstarch

Directions:
Drop noodles into boiling water and boil for five minutes.
Rinse under cold water; drain.
Mix with 1 tablespoon oil.
Set aside.
Mix shrimp with 1/4 teaspoon salt and cornstarch.
Heat 1 tablespoon oil to 400ºF in wok and stir fry shrimp until they turn pink, about 1 minute; remove.
Heat 2 tablespoons oil to 400ºF.
Stir fry pork until color changes.
Add sherry, 1 tablespoon soy sauce and sugar.
Stir fry 1 minute; remove.
Heat 2 tablespoons oil to 400ºF.
Stir fry bok choy 1 minute.
Add pork, mushrooms, 1 teaspoon salt, and 1 tablespoon soy sauce.
Add stock; cook 3 minutes.
Thicken with dissolved cornstarch.
Pour in shrimp and bring to boil.
Remove.
Heat 3 tablespoons oil to 400ºF.
Turn down to 350ºF and stir fry noodles until outside is golden brown but inside is soft. (They will form a cake].
Cook 5 minutes on each side.
Remove to platter.
Place cooked mixture on top of noodles.
Absolutely Easy Apple Cake


Ingredients:
eggs, cinnamon, cardamom, nutmeg, ground cloves

Directions:
Mix together first seven ingredients in mixer., Mix 2 minutes at medium speed., Fold in chopped nuts., Coat bundt pan with cooking spray and flour., Bake at 350 degrees 35-40 minutes., Insert toothpick to check for doneness., Cool 5 mins in pan, invert to plate., Cool, dust with powered sugar.
Cheesy Tuna Casserole


Ingredients:
macaroni, milk, cheddar cheese, tuna, dry mustard

Directions:
Cook macaroni to desired doneness, drain.
Meanwhile, heat oven to 350°F Spray casserole with nonstick cooking spray.  In large bowl, combine all remaining casserole ingredients; stir to combine.
Add cooked macaroni, stir gently to mix.  Pour mixture into casserole.  Sprinkle with crushed potato chips.
Bake at 350F for 25 to 35 minutes.