Type what you have

Ingredients

• ✓ crouton
• potato
• self-rising flour
• egg

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
2. 2 In a medium bowl combine 2 cups mashed potatoes with flour and egg. Using about 1/4 to 1/2 cup of mixture each, shape into dumplings. Press a crouton into the center of each and seal dough around it.
3. 3 Drop dumplings into simmering soup or broth, cover and cook 20 minutes. Do not remove lid while dumplings are cooking.

By Helen

Ingredients

• ✓ crouton
• cheddar cheese
• bacon
• egg
• yellow mustard
• onion powder
• black pepper

Instructions

1. 1 Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish.
2. 2 Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish.
4. 4 Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.

By CRITE

Ingredients

• ✓ crouton
• romaine lettuce
• chicken
• parmesan cheese
• bamboo toothpick
• caesar salad dressing

Instructions

1. 1 Thread 1 crouton, 1 romaine lettuce wedge, 1 chicken cube, and 1 Parmesan cheese cube onto each toothpick.
2. 2 Arrange toothpicks on a serving platter; drizzle dressing over top.

By Lindsey

Ingredients

• ✓ crouton
• chicken breast
• cream of celery soup
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a 9x13 inch baking dish. Spread soup over chicken, sprinkle cheese over soup and top with croutons.
3. 3 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until chicken is cooked through and no longer pink inside.

By Michael Rondeau

Ingredients

• ✓ crouton
• spinach
• green onion
• egg
• cottage cheese
• cheddar cheese

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch pie or quiche pan.
2. 2 Place spinach in a small saucepan. Cook over medium heat, stirring occasionally until soft. Drain off any remaining liquid. Stir in green onions, eggs, cottage cheese and Cheddar cheese. Pour mixture into prepared pan.
3. 3 Bake uncovered in preheated oven for 45 minutes. Remove from oven and sprinkle with crushed croutons. Return to oven and bake for an additional 15 minutes, until eggs are set.

By Bettina J

Ingredients

• ✓ crouton
• arugula
• grape tomato
• mozzarella
• basil paste
• balsamic vinaigrette salad dressing
• salt
• black pepper

Instructions

1. 1 Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
2. 2 Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.

By Kelli Kneeland Boulter

Ingredients

• ✓ crouton
• farro
• tuna
• jarlsberg cheese
• egg
• tomato
• avocado
• dressing

Instructions

1. 1 Divide cooked farro between 2 serving bowls. Top evenly with tuna, Jarlsberg cheese, egg, tomato, and avocado. Add dressing and sprinkle with croutons.

By tcasa

Ingredients

• ✓ crouton
• broccoli
• cream of cheddar cheese soup
• cream of chicken soup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Cook broccoli in boiling salted water until tender.
2. 2 Mix cheese and chicken soups in a large bowl. Add 2 cups of croutons; blend together well. Drain broccoli.
3. 3 In a 15x10x2 inch baking pan, place half the cooked broccoli in a layer. Spoon half the soup mixture over the broccoli. Finish with a second layer of broccoli and top vegetable with remaining soup mix. Cover with aluminum foil.
4. 4 Bake for 30 minutes or until bubbling.

By AUNTIEREE1

Ingredients

• ✓ crouton
• cucumber ranch salad dressing
• hot pepper sauce
• celery
• carrot
• chicken
• salad green
• blue cheese

Instructions

1. 1 Combine ranch dressing and hot sauce in a small bowl. Divide dressing equally between 5 wide-mouthed, quart-sized glass canning jars, forming the first layer. Add equal amounts of celery and carrots, forming the next 2 layers.
2. 2 Place 3 ounces of chicken in each jar. Top chicken with 2 cups of salad greens in each jar. Place 1/4 cup blue cheese on top of salad greens. Seal and refrigerate jars until ready to use.
3. 3 Divide croutons evenly into 5 small lidded containers. When ready to eat, dump jar contents and croutons into a bowl and toss.

By B Tario

Ingredients

• ✓ crouton
• broccoli
• cauliflower
• egg
• cheddar cheese
• mayonnaise
• onion
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place broccoli and cauliflower in separate saucepans, cover with water, and bring to a boil; cook until tender, 3 to 4 minutes. Drain and arrange in an 11x7-inch baking dish.
3. 3 Beat eggs in a bowl until creamy. Stir in 1/2 cup Cheddar cheese, mayonnaise, and onion; pour over vegetables. Pour melted butter on top and sprinkle with remaining 1/2 cup Cheddar cheese. Scatter crushed croutons evenly on top.
4. 4 Bake in the preheated oven until browned and bubbling, about 40 minutes.

By MUSTANGSTEPH21

Ingredients

• ✓ crouton
• butter
• mushroom
• lobster tail
• mozzarella cheese
• crabmeat
• garlic

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Brush a large baking sheet with about 1/4 cup melted butter.
2. 2 Arrange mushroom caps, gill sides up, in a single layer on baking sheet.
3. 3 Combine lobster, 1 cup mozzarella cheese, crushed croutons, remaining 1/2 cup melted butter, crabmeat, and garlic. Spoon into mushroom caps.
4. 4 Bake in the preheated oven until lightly browned on top, 10 to 12 minutes. Sprinkle with remaining 1/4 cup mozzarella cheese; serve hot.

By MINNESOTAMOM

Ingredients

• ✓ crouton
• mayonnaise
• milk
• ham
• three cheese blend
• tomato
• red onion

Instructions

1. 1 Heat oven to 350 degrees F.
2. 2 Combine ingredients.
3. 3 Spoon into 2-qt. casserole.
4. 4 Bake 35 min. or until heated through.

By Kraft

Ingredients

• ✓ crouton
• tomato
• mozzarella cheese
• basil
• chicken breast
• tomato sauce
• garlic

Instructions

1. 1 Stir together drained tomatoes, cheese, and basil in a medium bowl; set aside.
2. 2 Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 1/2-inch thickness. Top evenly with tomato mixture, pressing onto chicken.
3. 3 Combine tomato sauce and garlic in large skillet; add chicken. Bring sauce to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook 15 minutes or until chicken is no longer pink in center and measures 165 degrees F on an instant-read thermometer.
4. 4 Top with croutons just before serving.

By Hunt's

Ingredients

• ✓ crouton
• broccoli
• american cheese
• cream of mushroom soup
• salt
• black pepper
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
3. 3 In a saucepan over medium heat, mix cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add broccoli, stirring to coat. Transfer the mixture to a 9x13-inch baking dish.
4. 4 In a separate saucepan, melt butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
5. 5 Bake 30 minutes in the preheated oven, until the topping is browned and the broccoli is tender.

By Kaylee

Ingredients

• ✓ crouton
• bacon
• romaine lettuce
• chicken
• caesar salad dressing
• parmesan cheese
• flour tortilla

Instructions

1. 1 Place bacon slice in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slice on paper towels, cool slightly, and crumble.
2. 2 Combine bacon, lettuce, shredded chicken, croutons, dressing, and Parmesan cheese for the filling a a bowl. Toss gently to combine and everything is evenly coated with dressing. Adjust dressing amount to your personal preference - for me 1 to 1 1/2 tablespoons is about right.
3. 3 Warm tortilla in the microwave for about 15 seconds to make it more pliable.
4. 4 Lay filling ingredients down the center, and roll your wrap up! Enjoy!

By Rebekah Rose Hills

Ingredients

• ✓ crouton
• romaine lettuce
• chicken breast
• parmesan cheese
• caesar dressing

Instructions

1. 1 Arrange lettuce on four serving plates. Top with chicken, Parmesan, and croutons, then drizzle with dressing.

By Cracker Barrel

Ingredients

• ✓ crouton
• bread cube
• mozzarella cheese
• mint leaf
• chili sauce
• leg of lamb
• salt
• pepper

Instructions

1. 1 Preheat oven to 325 degrees F (160 degrees C). Toss bread cubes with cheese, mint and chili sauce until well combined.
2. 2 Lay meat fat side down and sprinkle all over with salt and pepper. Spread evenly with bread mixture, leaving a 1-in (2.5-cm) border at one end. Starting at the narrow end, roll up meat jellyroll style.
3. 3 Tie rolled roast together with kitchen string. Transfer to a rack set in a roasting pan and roast, basting occasionally, for 1 1/2 hours or until a meat thermometer inserted in centre of meat registers 140 degrees F (60 degrees C) for rare or 160 degrees F (70 degrees C) for medium doneness. Rest roast for 10 minutes. Slice thickly. Makes 8 servings.

By Heinz

Ingredients

• ✓ crouton
• pork sausage
• egg
• milk
• cream of mushroom soup
• spinach
• mushroom
• cheddar cheese
• monterey jack cheese
• mustard
• parsley

Instructions

1. 1 Spread croutons on bottom of greased 9x13 inch baking dish. Crumble sausage into medium skillet. Cook over medium heat until browned, stirring occasionally. Drain off any drippings. Spread sausage over croutons.
2. 2 In a large bowl, whisk together eggs and milk until well blended. Stir in soup, spinach, mushrooms, cheeses and mustard. Pour egg mixture over sausage and croutons. Refrigerate overnight.
3. 3 The next morning, preheat oven to 325 degrees F (165 degrees C).
4. 4 Bake in preheated oven for 50 to 55 minutes or until set and lightly browned on top. Garnish with parsley sprigs and serve hot.

By Shannon Marie

Ingredients

• ✓ crouton
• yellow squash
• onion
• cream of mushroom soup
• cheddar cheese
• egg

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
3. 3 In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
4. 4 Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.

By Tami Weaver

Ingredients

• ✓ crouton
• egg
• bacon
• spinach
• mushroom
• onion
• white sugar
• salt
• vegetable oil
• cider vinegar
• black pepper
• celery seed
• dijon mustard

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
4. 4 In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

By Dee

Ingredients

• ✓ crouton
• romaine lettuce
• butter lettuce
• turkey
• turkey ham
• swiss cheese
• cheddar cheese
• cherry tomato
• cucumber
• egg
• ranch dressing

Instructions

1. 1 Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
2. 2 Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

By thedailygourmet

Ingredients

• ✓ crouton
• butter
• sweet onion
• asparagus
• chicken bone broth
• heavy cream
• marsala wine
• lemon zest
• salt
• aleppo pepper
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add asparagus and bone broth; cover and simmer until asparagus is tender, about 20 minutes.
2. 2 Remove from the heat and puree with an immersion blender until smooth.
3. 3 Stir in cream, Marsala wine, lemon zest, salt, Aleppo pepper, and black pepper until well blended. Return to low heat and simmer (do not boil) until flavors are mixed and soup is hot, about 5 minutes.
4. 4 Ladle into bowls. Garnish with sour cream and croutons.

By Dan Toomey

Ingredients

• ✓ crouton
• spam luncheon meat
• button mushroom
• red leaf lettuce
• spinach
• egg
• feta cheese
• parmesan cheese
• peanut
• dill
• anchovy
• ranch dressing

Instructions

1. 1 Heat a large skillet over medium-high heat. Fry the meat in the preheated skillet until it is golden brown and crispy. Remove from skillet and drain on paper towels. Cook the mushrooms in the same skillet until softened. Remove from skillet and set aside. Crack the eggs into the skillet and cook while stirring until they are cooked through and scrambled. Turn off the heat.
2. 2 Divide the red leaf lettuce and baby spinach leaves between two large salad bowls. Top the salad greens with the fried luncheon meat, mushrooms and scrambled eggs. Sprinkle both salads with crumbled feta cheese, Parmesan cheese, chopped peanuts, and dill. Arrange the anchovy fillets across the top of the salads and drizzle two tablespoons of Ranch dressing on each serving. Garnish with croutons.

By Jemma

Ingredients

• ✓ crouton
• egg noodle
• butter
• onion
• celery
• carrot
• garlic
• flour
• chicken broth
• chicken breast
• hot pepper sauce
• parsley flakes
• half and half
• blue cheese

Instructions

1. 1 Cook egg noodles as directed on package, drain.
2. 2 Melt butter in a large sauce pan over medium heat. Add onion, celery, and carrots and cook until softened, 10 to 12 minutes. Add garlic and cook until fragrant, 1 minute. Stir in flour and cook until mixture is thickened and beginning to brown, about 4 minutes.
3. 3 Pour in Swanson® Chicken Broth; add chicken, hot pepper sauce, and parsley and bring to a boil. Reduce heat and simmer 10 minutes. Stir in cream and cooked noodles; continue cooking until soup is heated through, about 3 more minutes.
4. 4 Garnish with blue cheese crumbles and/or ranch flavored croutons if desired.

By Campbell's Kitchen

Ingredients

• ✓ crouton
• greek salad dressing
• mason jar
• grape tomato
• kalamata olive
• red onion
• steak
• romaine lettuce
• feta cheese

Instructions

1. 1 Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
2. 2 Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
3. 3 Divide croutons among 5 small resealable plastic bags.

By B Tario

Ingredients

• ✓ crouton
• bacon
• tomato
• green bell pepper
• parmesan cheese
• salt
• pepper
• parsley

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking dish.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 1/2 inch wall. Finely chop pulp and place 1/3 cup of it in a medium bowl. You may discard remaining pulp.
3. 3 Stir crumbled bacon, green pepper, cheese, croutons, and salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.
4. 4 Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.

By AJRHODES3

Ingredients

• ✓ crouton
• potato
• egg
• artichoke heart
• garlic
• parmesan cheese
• mustard
• rice vinegar
• mayonnaise

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two. Allow to cool.
2. 2 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water and cool the eggs under cold running water in the sink. Peel once cold. Dice the eggs.
3. 3 In a salad bowl, lightly toss the potatoes, eggs, artichoke hearts, garlic, Parmesan cheese, croutons, Dijon mustard, rice vinegar, and mayonnaise until all ingredients are coated with dressing.

By Ken_MartinezCA

Ingredients

• ✓ crouton
• sour cream
• green onion
• bacon
• heavy cream
• pumpkin puree
• chicken broth
• clove
• cinnamon
• black pepper
• salt
• thyme
• ginger root
• garlic
• apple
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large stock pot over medium-high heat. Add onion and saute until onion is translucent, about 3 minutes. Add the apple, garlic, ginger, and thyme and saute until garlic and ginger are fragrant, about 30 seconds. Stir in salt, pepper, cinnamon, cloves. Pour in Swanson® Unsalted Chicken Broth and pumpkin puree; mix thoroughly. Bring to a boil. Reduce heat and gently simmer until flavors have blended and apples are very soft, 30 minutes.
2. 2 Remove pot from heat. Puree the soup with an immersion blender until soup is smooth. Return pot to stove; bring soup back to a boil. Reduce heat to simmer for an additional 30 minutes.
3. 3 Remove pot from heat; stir in cream. Serve with your choice of garnishes including crumbled bacon, chopped green onions, sour cream, seasoned croutons.

By Elizabeth

Ingredients

• ✓ crouton
• butter
• sweet onion
• chicken bone broth
• clam juice
• mushroom
• celery
• carrot
• red bell pepper
• aleppo pepper
• salt
• black pepper
• langostino
• heavy cream
• marsala wine

Instructions

1. 1 Melt butter in a soup pot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add bone broth, clam juice, mushrooms, celery, carrots, bell pepper, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and black pepper. Stir in 1/3 of the langostino tails; bring to a boil.
2. 2 Reduce heat and simmer for 20 minutes. Remove from the heat and use an immersion blender to puree until smooth. Add cream, Marsala wine, and remaining langostino tails.
3. 3 Return to the stove over low and heat until flavors have blended, about 5 minutes; do not boil.
4. 4 Taste and season as needed with salt and Aleppo pepper.
5. 5 Ladle into bowls and garnish with croutons.

By Dan Toomey

Ingredients

• ✓ crouton
• bacon
• mayonnaise
• milk
• garlic powder
• black pepper
• salt
• romaine lettuce
• tomato

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside
2. 2 Combine mayonnaise, milk, garlic powder, and black pepper together in a blender or food processor; blend until smooth. Season with salt.
3. 3 Combine lettuce, crumbled bacon, tomatoes, and croutons in a large salad bowl. Toss with dressing, and serve immediately.

By D. L. Mooney