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12 Contest-Winning Recipes for Your 13×9 Pan

We called for our readers' best 13x9 recipes for everything from comforting main dishes, delightful desserts, superstar sides and more. These are the winners that made our taste panel look at the do-it-all pan in a brand new way.

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Sticky Cinnamon Sugar Monkey Bread Exps Sdon18 222479 E06 15 5b 4

Grand Prize: Sticky Cinnamon-Sugar Monkey Bread

You can do all the prep work for this monkey bread the night before. I prepare the dough pieces and put all the sauce ingredients in the pan so it's ready for the morning. You can sprinkle chopped nuts in with the dough pieces before pouring the sauce on and baking. — Diana Kunselman, Rimersburg, Pennsylvania
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1st Place: Green Chili Brunch Bake

It's easy to make this ahead of time in a 13x9-inch pan. It is filling, is perfect for a crowd and helps out busy parents. —Trista Thinnes, Fort Worth, Texas
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Crumb Topped Macaroni And Cheese Exps Sdon18 223702 E06 15 1b 2 61

2nd Place: Crumb-Topped Macaroni and Cheese

Everyone loves this grown-up macaroni and cheese. It's also tasty with sharp cheddar and cream cheese instead of Gruyere and mascarpone. Throw in some crispy bacon for a twist. —Jennifer Standing, Taos, New Mexico
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Pepper Jack Hash Brown Casserole Exps Sdon18 221625 E06 14 9b 21

3rd Place: Pepper Jack Hash Brown Casserole

I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I had in the freezer offered me the solution to my side-dish dilemma. —Cynthia Gerken, Naples, Florida
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Cheesy Seafood Enchiladas Exps Sdon18 222680 E06 15 4b 15

Runner Up: Cheesy Seafood Enchiladas

Quick-cooking seafood and mildly spicy chile peppers and salsa make this dish a flavor adventure that my family loves. I’ve made it with chicken instead of fish, too. Just saute until done. —Trisha Kruse, Eagle, Idaho
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Runner Up: Curry-Kissed Coconut Fudge

If you love Thai flavors and love fudge, you'll adore this creamy coconut fudge sprinkled with a hint of sweet curry powder. —Sarah Meuser, New Milford, Connecticut
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Runner Up: Double-Layer Cheesecake Bars

Can't choose between chocolate and vanilla cheesecake? Have both when you make this bar recipe with two distinct layers. —Andrea Price, Grafton, Wisconsin
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Pecan Cake With Cookie Butter Frosting Exps Sdon18 223814 E06 14 2b 4

Runner Up: Pecan Cake with Cookie Butter Frosting

My mom and I bought a jar of cookie butter to try it out, and we fell in love with it. I knew the flavor would go well with maple syrup and pecans, so I came up with this cake. I like to make a pretty design on the top of the cake with pecan halves. —Natalie Larsen, Columbia, Maryland
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Potato And Chorizo Casserole Exps Sdon18 223924 E06 14 4b 2

Runner Up: Potato and Chorizo Casserole

I love the smoky flavor chorizo gives this dish, but I’ve also made it with Italian sausage and substituted an Italian blend cheese for the Mexican cheese. Or you can use cream of mushroom soup and fresh mushrooms for a vegetarian option. —Ana Beteta, Aberdeen, Maryland
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Reuben And Rye Strata Exps Sdon18 220100 E06 14 11b 3

Runner Up: Reuben and Rye Strata

This make-ahead dish is so easy to prepare. It's wonderful for brunch, lunch or supper, or as a potluck meal. If you prefer it, substitute turkey pastrami for the corned beef. —Mary Louise Lever, Rome, Georgia
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Runner up: Sassy Southwest Stuffed Shells

When I was a child, my mom made this dish quite often. When I came across her recipe on an index card, I quickly copied it. Over the years, I have made very few changes to retain that taste-of-home memory. —Kellie Braddell, West Point, California
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Thai Peanut Chicken Casserole Exps Sdon18 223913 E06 14 7b 6

Runner Up: Thai Peanut Chicken Casserole

I used traditional pizza sauce and toppings in this recipe for years. After becoming a fan of Thai peanut chicken pizza, I decided to use those flavors instead. Serve this dish with stir-fried vegetables or a salad with sesame dressing for an easy, delicious meal. —Katherine Wollgast, Troy, Missouri

Rachel Seis
As deputy editor for Taste of Home magazine, Rachel has her hand in everything you see from cover to cover, from writing and editing articles to taste-testing recipes to ensuring every issue is packed with fun and fabulous content. She'll roll up her sleeves to try any new recipe in the kitchen—from spicy Thai dishes (her favorite!) to classic Southern comfort food (OK...also her favorite). When she's not busy thinking of her next meal, Rachel can be found practicing yoga, going for a run, exploring National Parks and traveling to new-to-her cities across the country.