“I invented this dish one night when I was having last-minute guests. I ran to a local farm stand for some amazing produce and created this using fresh portobellos and leftover risotto. My friends still ask for the recipe!” Rian Macdonald — Powder Springs, Georgia
Zucchini is a favorite vegetable for cooks because it can be used in countless ways. Here it teams up with ground beef, rice and cheese for a pretty, palate-pleasing meal.— Christy Saniga, Tacoma, Washington
When I was growing up, my mother made this old-fashioned dish to mark the beginning of fall. Her light-as-air rolls and creamy custard raisin pie were wonderful accompaniments.—Carol Ann Cassaday, St. Louis, Missouri
I remember the day I rushed home from school with this recipe in hand from my home economics class. My parents loved it then, and my husband and son do now. This recipe comes to mind on a busy evening, when I need a good quick meal.—Pamela Tesoriero, Etiwanda, California
The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chilies provide the memorable flavor.
-Tamy Baker, Kearney, Nebraska
I'm a first-grade teacher who has hectic evenings, so I appreciate this dish. I can make it with items I have on hand, plus it tastes great. My husband requests it often.—Kelly Corrigan, Crawfordville, Florida
My sister-in-law shared this recipe when I first moved to Louisiana. It's been handed down in my husband's family for generations. It's quick to prepare, nutritious and beautiful. I've passed it on to my children, too.—Ruby Williams, Bogalusa, Louisiana