10,000 main dish recipes

Swiss burgers on kaiser rolls topped with melted Swiss cheese, sauerkraut, and Thousand Island dressing. A Reuben-meets-burger mashup for the grill.

Turkey casserole baked in a mashed potato shell with mixed vegetables, cream of mushroom soup, and melted cheddar. A low-fat way to use leftover turkey.

Southwestern quiche with whole green chilies stuffed with Monterey Jack cheese, arranged in a pie crust and baked in a creamy French onion soup custard with Swiss cheese, dry mustard, and hot sauce.

Grilled fish sandwiches on focaccia with a honey Dijon spread, lemon pepper seasoning, and roasted red pepper. A light, smoky summer sandwich ready in 20 minutes.

Fried rice casserole with toasted long grain rice, chicken gumbo soup, bouillon broth, sauteed onions, and scrambled egg on top. A hands-off baked version of fried rice.

Broiled cheddar-olive sandwiches loaded with sharp cheddar, olives, hard-boiled egg, and green pepper on toasted buns. A retro open-face sandwich that broils bubbly in minutes.

Poppy seed chicken casserole with cream of chicken soup, sour cream, mushrooms, and a buttery cracker-poppy seed crumble topping. A Southern potluck classic.

Baked oven omelet with sour cream, mushrooms, green pepper, and melted cheese topped with crispy bacon. Feeds six, no flipping, just cut and serve.

Poppy seed pasta casserole with ground turkey in tomato sauce layered over creamy fettuccine tossed with Neufchatel, cottage cheese, and sour cream.

Slow cooker dried beef and noodles in a creamy white sauce with sharp cheddar and green peas. A set-it-and-forget-it comfort food casserole.

Impossible lasagna pie made with Bisquick that forms its own crust as it bakes. Layers of cottage cheese, seasoned ground beef, mozzarella, and tomato paste in a self-crusting pie.

Hamburgers Diane with sauteed mushrooms, onions, and Worcestershire in a skillet. A steakhouse-inspired ground beef dinner ready in 30 minutes.

Krautfleisch is a German pork and cabbage casserole braised with paprika, caraway seeds, and tomato puree. Simmered low and slow until fork-tender, finished with sour cream.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Vegetarian pizza topped with chunky peanut butter, sauteed carrots, celery, and onion, seasoned with marjoram and finished with sunflower seeds. No cheese, no tomato sauce.

Classic moules mariniere with fresh mussels steamed in dry white wine, cream, and onion, finished with parsley and cracked pepper. A simple French bistro dish with just 6 ingredients.