48 Really Great 11×7 Recipes

From the Recipe Creator: This mushroom chicken bake recipe is the perfect way to dress up a standard weeknight dinner. It's a recipe I can count on to yield tender and flavorful results every time. —Barbara McCalley, Allison Park, Pennsylvania

From the Recipe Creator: A bold rub gives this quick seafood entree fantastic flavor. Paired with a green veggie and rice, my spicy salmon is a delightful weeknight dinner that’s special enough for company. —Michele Doucette, Stephenville, Newfoundland and Labrador

From the Recipe Creator: This is the recipe my daughters and I often make for new parents when they come home from the hospital. With its creamy spaghetti filling and melted cheese topping, this casserole holds a nice cut and comforts hungry tummies. —Fancheon Resler, Bluffton, Indiana

From the Recipe Creator: For this all-in-one breakfast casserole, I sandwich pork sausage between layers of hash browns flavored with creamy soup and French onion dip. Cheddar cheese tops it all off. —Esther Wrinkles, Vanzant, Missouri

From the Recipe Creator: Stuffed with savory meats and cheeses, these hearty antipasto squares would satisfy an entire offensive line! The dish comes together quickly and bakes in under an hour, making it the perfect potluck bring-along. Introducing the all-stars in this ooey gooey appetizer: salami, Swiss, pepperoni, Colby-Monterey Jack, prosciutto and provolone. A crisp topping finishes it off. —Brea Barclay, Green Bay, Wisconsin

From the Recipe Creator: Both our two children and grandchildren love these fine-textured sweet rolls. We have our own orange, lime and grapefruit trees, and it's such a pleasure to go out and pick fruit right off the tree. —Norma Poole, Auburndale, Florida

From the Recipe Creator: I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. —Erin Chilcoat, Central Islip, New York

From the Recipe Creator: Refrigerated dough makes these appetizers a snap to prepare. Sausage gives them a little smoky heat, while honey and brown sugar lend a touch of sweetness. It all adds up to a finger food that's downright addicting! —Lori Cabuno, Canfield, Ohio

From the Recipe Creator: When I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon

From the Recipe Creator: I make breakfast casseroles with whatever I have, like spinach, sweet red pepper and cheddar. With this puff, we like a burst of flavor from Greek vinaigrette. —Angela Robinson, Findlay, Ohio

From the Recipe Creator: This is a great crisp that goes well with any meal, but you can also serve it as a breakfast treat or snack.When it's warm, it can't be beat! —Peter Halferty, Corpus Christi, Texas

From the Recipe Creator: I found this recipe in a magazine years ago, and it has become my favorite way to prepare salmon. I never imagined you could make smoked salmon at home! —Norma Fell, Boyne City, Michigan

From the Recipe Creator: Even people who don’t like broccoli beg me to make this comforting broccoli cheese casserole recipe. It's similar to a classic green bean casserole, but the melted cheese just puts it over the top. —Elaine Hubbard, Pocono Lake, Pennsylvania

From the Recipe Creator: The crepes used in this dish come from my mom's special recipe, and can be made ahead of time, refrigerated to assemble the next day. Cooked rotisserie chicken is a real timesaver when making this savory brunch specialty. —Mary Sloan, Brighton, Michigan

From the Recipe Creator: For the perfect combination of eggs, sausage, bread and cheese, this is the dish to try. My mom and I like this sausage breakfast casserole because it bakes up tender and golden, slices beautifully and goes over well whenever we serve it. —Gayle Grigg, Phoenix, Arizona

From the Recipe Creator: Chiles are a must where I live. I find they almost always improve a recipe that uses cheese. Sometimes I make this into a heartier main dish by adding shredded cooked chicken after the chile layer. It really tastes good! —Irene Martin, Portales, New Mexico

From the Recipe Creator: I created this when I wanted something different for a graduation brunch for two of our sons. When I realized I had most of the ingredients on hand for the Reuben dip I usually make, I decided to use them in a brunch casserole instead! Everyone asked for the recipe. —Janelle Reed, Merriam, Kansas

From the Recipe Creator: I love the chicken roll-ups my mom made for special occasions, filled with spinach and cream cheese. My own kids wouldn't eat those, so I came up with a pizza-flavored variety the whole family enjoys. —Tanja Penquite, Oregon, Ohio

From the Recipe Creator: A very long time ago, when I was a child, I decided that chocolate and raspberries was a combination made in heaven. Any seedless jam or preserves may be used, but raspberry is our favorite. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: This is a recipe I serve each year for my holiday open house because everyone looks for it. Store-bought noodles can be substituted, but I prefer homemade noodles...and so does everyone else. —Kathleen Meineke, Cologne, New Jersey

From the Recipe Creator: Looking for a healthy day-starter? Children will actually enjoy eating their veggies when they’re baked into this cheesy, nutrition-packed egg dish. —JoAnne Wilson, Roselle Park, New Jersey

From the Recipe Creator: With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy apple snickerdoodle dump cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. —Rachel Garcia, Honolulu, Hawaii

From the Recipe Creator: My grandmother often made this casserole when I was young. I forgot about it until one day I found myself adding the same ingredients to leftover rice. The memories came flooding back. —Lorna Moore, Glendora, California

From the Recipe Creator: After tasting a similar dish at the grocery store, my husband figured out how to make this awesome cod topped with salsa and peppers. —Robyn Gallagher, Yorktown, Virginia

From the Recipe Creator: My mother received this peach cobbler recipe from a friend of hers many years ago, and fortunately she shared it with me. Boise is situated right between two large fruit-producing areas in our state, so peaches are plentiful in the summer. —Ruby Ewart, Boise, Idaho

From the Recipe Creator: Because it's fast to fix and such a great hit with family and friends, this egg casserole with bacon is a favorite of mine to make for brunches. Served with a fruit salad, hot muffins and croissants, it's excellent for an after-church meal. —Deanna Durward-Orr, Windsor, Ontario

From the Recipe Creator: The soft, juicy strawberries in this cobbler are reminiscent of homemade jam. A cinnamon-y oat topping adds an inviting crunch. —Taste Recipes Test Kitchen

From the Recipe Creator: A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use precooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio

From the Recipe Creator: This has been my family's favorite vegetable casserole for 20 years now! The kids requested it again and again for Thanksgiving dinner. —Barbara Preneta, Unionville, Connecticut

From the Recipe Creator: This is a fabulous-tasting dish that has an awesome aroma while baking. Tart apples add a fruity flavor. —Deb Williams, Peoria, Arizona

From the Recipe Creator: I’ve relied on this recipe many times as a soothing finish to a hectic day…and since I usually have all the ingredients on hand, there’s no last-minute rush to the store, either. —Judy Larson, Greendale, Wisconsin

From the Recipe Creator: Cornbread, blueberries and maple syrup give this special dessert a flavor that’s different from any cobbler you’ve had before. I came across the recipe many years ago. —Judy Watson, Tipton, Indiana

From the Recipe Creator: When I was growing up in Southern California, this was one of my favorite Mexican dishes. It's hard to find now that I live in the Midwest—except in my kitchen! —Kelly McCulley, Des Moines, Iowa

From the Recipe Creator: In the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it looks like sunshine. —Melissa Millwood, Lyman, South Carolina

From the Recipe Creator: Creamy, cheesy and loaded with bacon, this comforting casserole immediately makes guests feel at home. —Cyndy Gerken, Naples, Florida

From the Recipe Creator: Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It’s real comfort food! —Melanie Burns, Pueblo West, Colorado

From the Recipe Creator: Anyone can pull off spinach and artichoke dip—so brighten it up using collard greens for a Southern twist. Serve this dish with warm garlic Naan or tortilla chips. —Billie Williams-Henderson, Bowie, Maryland

From the Recipe Creator: We have a huge pear tree in our yard, which is why I came up with this recipe. The tart lime, sweet pears and tangy ginger are a winning combination. —Heather Naas, Lompoc, California

From the Recipe Creator: Honey, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the chicken filling for soft tacos with toppings. —Kristi Moak, Gilbert, Arizona

From the Recipe Creator: I served this entree to my husband, my sister and my brother-in-law, who is a hard-to-please eater. He said he liked it and even took leftovers for lunch the next day…I was thrilled! —Rebecca Stout, Conroe, Texas

From the Recipe Creator: My mom shared this recipe with me back in the '80s, and now it's a Turkey Day mainstay. We freeze locally grown corn during peak season, and I love to use it in this special side. —Wendy Young, Cordova, Maryland

From the Recipe Creator: My brother-in-law teased that I only knew five ground beef recipes. I proved him wrong with my inventive spicy burritos. —Kim Kenyon, Greenwood, Missouri

From the Recipe Creator: As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. —Ruth Keogh, North St. Paul, Minnesota

From the Recipe Creator: One bite of this sweet, juicy, crunchy crisp, and you just might hear the crash of the ocean and feel warm sand under your toes! —Taste Recipes Test Kitchen

From the Recipe Creator: I like to make this Tater Tot casserole when time before supper is short. If we have unexpected company, I just double the ingredients and use a 13x9-in. pan. I call it my Please Stay Casserole! —Jean Ferguson, Elverta, California

From the Recipe Creator: This over-the-top breakfast has great flavors—smoky, sweet and spicy. It’s a really meaty meal. —Thomas Faglon, Somerset, New Jersey