Greek Breakfast Casserole
This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado
Turkey Mushroom Tetrazzini
Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico
Creamy Pesto Chicken
You really won't miss the cheese at all in this dairy-free pesto. It's especially good over cauliflower rice or gluten-free pasta. —Courtney Stultz, Weir, Kansas
Mexican-Style Chicken Manicotti
Combining an Italian pasta and Mexican ingredients created an exceptional dish for Mrs. Larry Phillips from Shreveport, Louisiana. She writes, "This recipe is well-liked even in Cajun Country Louisiana!"
Pastry-Topped Turkey Casserole
My friends tell me this is the best potpie. Hearty and full-flavored, this meal-in-one never lets on that it’s low fat and full of fiber. —Agnes Ward, Stratford, Ontario
Vegetable & Beef Stuffed Red Peppers
I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona
Thai Red Curry Chicken & Vegetables
The key to this curry chicken is getting complex flavors without a heavy feel. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California
Garden Vegetable Cornbread
When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread—it was delicious. Today, I experiment a lot with recipes, just like my grandma and mom did, and that's how my version of their easy cornbread recipe was born! —Kim Moyes, Kenosha, Wisconsin
Green Curry Salmon with Green Beans
Like a lot of people here in the beautiful Pacific Northwest, my boyfriend, Michael, loves to fish. When we have an abundance of fresh salmon on hand, this is one way we cook it. —Amy Paul Maynard, Albany, Oregon
Italian Hot Dish
My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers make it a favorite in our house. —Theresa Smith, Sheboygan, Wisconsin
Parmesan Baked Cod
You’ll need just five ingredients for this goof-proof way to keep oven-baked fish moist. “My mom is one of the best cooks in the world, and she shared this recipe with me,” writes Mary Hoppe of Pewaukee, Wisconsin. “It’s a favorite.”
Quinoa & Black Bean-Stuffed Peppers
I get a kick out of trying new-to-me foods like quinoa. Stuff green peppers with it, or use red ones. For the holidays, you could even do both red and green. —Cindy Reams, Philipsburg, Pennsylvania
Cranberry and Pear Crisp
This dessert is perfect for that first autumn day you can feel a nip in the air. It’s full of sweet, crunchy fall flavors. —Lori Choquette, Holyoke, Massachusetts
Sweet Corn and Potato Gratin
This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California
Spinach-Stuffed Chicken Parmesan
Every time I buy a loaf of bread, I use the heels to make bread crumbs. Just pop them in the toasters and crush them into a labeled baggie. That way I always have them on hand for quick recipes like this. —Kellie Foglio, Salem, Wisconsin
Apple Quinoa Spoon Bread
My cousin is a strict vegetarian, so creating satisfying veggie dishes is my yearly self-challenge. This spoonbread can act as a side, but the addition of hearty, healthy quinoa and vegetables make it a well-rounded winter casserole. This can be an amazing Thanksgiving side dish, or a main vegetarian meal; pair with a seasonal salad. —Christine Wendland, Browns Mills, New Jersey
Baked Apple Surprise
This sweet-savory recipe is a favorite. Use Brie instead of blue cheese if you like things creamier. My tip? Bake the apples in a muffin tin so they won’t roll around. —Jessica Levinson, Nyack, New York
Bruschetta-Topped Chicken & Spaghetti
I'm always on the lookout for healthy recipes for my family. If you find yourself craving Italian food, this delicious 30-minute meal hits the spot. —Susan Wholley, Fairfield, Connecticut
Southwest-Style Shepherd's Pie
I was born in Montreal and lived in New England and the Southwest, so I’ve merged these influences into recipes like this shepherd’s pie with turkey, corn and green chiles. —Lynn Price, Millville, Massachusetts
Yogurt Cornbread
My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas
Basil Polenta with Ratatouille
For our wedding reception, we wanted to provide a vegan menu to our guests. Not one complained; they raved about the polenta topped with colorful ratatouille, our version of the classic French stewed vegetable dish. —Kimberly Hammond, Kingwood, Texas
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Caroline Stanko