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Skillet Tuna Casserole
Tons of fresh herbs add flavor to this easy skillet tuna casserole made with peas, cremini mushrooms, and two types of cheese.
Imitation Crab Casserole with Cheese
This recipe is easy and quick to make, and offers a good taste of the ocean. It is inexpensive to make if using imitation crabmeat.
Chef John's Scalloped Oysters
Some recipes you only make once a year because they're just so-so. Other recipes, like this dish of scalloped oysters, you only make once a year because they're too good.
Crawfish Fettuccine I
One word -- delicious! This creamy dish will leave them begging for more. The crawfish and Cajun seasonings give a new twist to fettuccine.
Crawfish Cornbread
A yummy Cajun twist on Mexican cornbread. Everyone can't quit talking about this recipe. It's sure to become a favorite.
Maria's Portuguese Bacalau
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod (aka bacalhau or bacalao) needs to soak for 24 hours.
Portuguese Cod Fish Casserole
An excellent cod fish dish. You must soak the salted cod over night and change the water at least twice. This is an easy fish meal with my mom's original ingredients.
Salmon Mac and Cheese
This is a salmon version of a tuna casserole. You can use tuna in this as well. I made this up in college when I needed to make something that would use up stuff I had in the kitchen.
Chef John's Tuna Noodle Casserole
I consider this the king of comfort food casseroles. What I love about this recipe, other than that it is simple and easy, is that it doesn't require the traditional can of cream of mushroom soup — but it still has the same amount of creamy, decadent goodness that every casserole should. Serve this with a green salad on the side.
Cajun Crabmeat Au Gratin
Growing up in Louisiana, we were raised on Seafood. This Authentic Southern Crab dish is a favorite in my family.
Scallop Gratin
As far as I'm concerned, a simple gratin is the most delicious way to cook fresh scallops. The only real way to screw this recipe up would be to use the wrong scallops. And by wrong, I mean any scallops that have been soaked in a preservative brine. These are easy to identify, as they're usually sitting in a pool of milky liquid. What you want are usually sold as wild 'day-boat,' 'diver,' or 'dry-pack' scallops. They are really expensive, and worth every penny. Serve with French bread for dipping.
DASH Diet Mexican Bake
Mexican flavors will make this chicken casserole a family favorite.
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