Recipes

Sweet and crunchy caramel-coated cereal and nut mix baked to perfection in the oven.

A retro casserole of boiled chicken with mushroom soup, celery, lemon, and cashews topped with crunchy Chinese noodles and Cheddar—a neighborhood potluck classic.

Classic Italian twice-baked cookies with tart dried cranberries and crunchy pistachios — perfect with coffee or tea.

A vegetable and cashew bake with cream of mushroom soup, water chestnuts and chow mein noodles for crunch. Individual ramekins or one large casserole both work well.

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A Cajun recipe for Crunchy Oatmeal Cookies.

A home-style recipe for Crunchy Peanut Butter Chocolate Squares from Dale's Recipe Book.

A healthy vegetarian recipe for Crunchy Pea Salad from God's Garden.

A lighter, lower-fat potato salad with red potatoes, celery, bell pepper, radishes, and egg whites in a tangy nonfat sour cream and reduced-calorie mayo dressing.

A gifts-in-a-jar recipe for Crunchy Toffee Cookies In A Jar.

Easy ground beef casserole with cheddar cheese soup, celery soup and Ro-Tel tomatoes layered with crushed Doritos for a crunchy tex-mex bake. Great weeknight comfort food.

A rich egg noodle kugel with cottage cheese, sour cream, and vanilla custard, topped with a crunchy brown sugar-pecan-cinnamon streusel.

A warm tuna casserole with cream of chicken soup, celery, hard-cooked eggs, and mayonnaise topped with crunchy potato chips and baked until hot and golden.

A classic creamy Southern coleslaw with crunchy cabbage, carrots and a tangy-sweet dressing.

A healthy vegetarian recipe for Mom's Crunchy Granola Cereal from God's Garden.

Ground beef and fine egg noodles baked with olives, grated cheese, and mushroom soup, topped with crunchy salted mixed nuts for a unique texture contrast.

Homemade soft pretzels packed with olives and garlic, boiled then baked for an authentic chewy-crunchy texture.

Quick shrimp and noodle casserole with cream of shrimp soup, mayonnaise, celery, scallions and cheddar cheese, finished with crunchy chow mein noodles on top.

A quick Tex-Mex skillet of ground beef simmered with Mexican stewed tomatoes and brown gravy mix, served over crunchy corn chips with sour cream.

A country inn recipe for Chicken Salad.