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21 Healthy Recipes to Make In Your 8×8 Pan

Avoid getting stuck with leftovers when you make these healthy recipes in your 8x8 pan!

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Greek Breakfast CasseroleTaste of Home

Greek Breakfast Casserole

This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado

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Turkey Mushroom TetrazziniTaste of Home

Turkey Mushroom Tetrazzini

Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico

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Creamy Pesto ChickenTaste of Home

Creamy Pesto Chicken

You really won't miss the cheese at all in this dairy-free pesto. It's especially good over cauliflower rice or gluten-free pasta. —Courtney Stultz, Weir, Kansas

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Mexican-Style Chicken ManicottiTaste of Home

Mexican-Style Chicken Manicotti

Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun Country. —Larry Phillips, Shreveport, Louisiana

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Pastry-Topped Turkey CasseroleTaste of Home

Pastry-Topped Turkey Casserole

My friends tell me this is the best potpie. Hearty and full-flavored, this meal-in-one never lets on that it’s low fat and full of fiber. —Agnes Ward, Stratford, Ontario

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Vegetable & Beef Stuffed Red PeppersTaste of Home

Vegetable & Beef Stuffed Red Peppers

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

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Thai Red Curry Chicken & VegetablesTaste of Home

Thai Red Curry Chicken & Vegetables

The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California

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Garden Vegetable CornbreadTaste of Home

Garden Vegetable Cornbread

When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread—it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! —Kim Moyes, Kenosha, Wisconsin

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Green Curry Salmon with Green BeansTaste of Home

Green Curry Salmon with Green Beans

Like a lot of people here in the beautiful Pacific Northwest, my boyfriend, Michael, loves to fish. When we have an abundance of fresh salmon on hand, this is one way we cook it. —Amy Paul Maynard, Albany, Oregon

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Italian Hot DishTaste of Home

Italian Hot Dish

My husband had a poor perception of healthy food until he tried this beefy casserole. The combination of pasta, oregano, mushrooms and green peppers makes it a favorite in our house. —Theresa Smith, Sheboygan, Wisconsin

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Parmesan Baked CodTaste of Home

Parmesan Baked Cod

You’ll need just five ingredients for this goof-proof way to keep oven-baked fish moist. “My mom is one of the best cooks in the world, and she shared this recipe with me,” writes Mary Hoppe of Pewaukee, Wisconsin. “It’s a favorite.”

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Quinoa & Black Bean-Stuffed PeppersTaste of Home

Quinoa & Black Bean-Stuffed Peppers

I get a kick out of trying new-to-me foods like quinoa. Stuff green peppers with it, or use red ones. For the holidays, you could even do both red and green. —Cindy Reams, Philipsburg, Pennsylvania

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Cranberry and Pear CrispTaste of Home

Cranberry and Pear Crisp

This dessert is perfect for that first autumn day you can feel a nip in the air. It’s full of sweet, crunchy fall flavors. —Lori Choquette, Holyoke, Massachusetts

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Sweet Corn and Potato GratinTaste of Home

Sweet Corn and Potato Gratin

This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California

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Spinach-Stuffed Chicken ParmesanTaste of Home

Spinach-Stuffed Chicken Parmesan

Every time I buy a loaf of bread, I use the heels to make bread crumbs. Just pop them in the toasters and crush them into a labeled baggie. That way I always have them on hand for quick recipes like this. —Kellie Foglio, Salem, Wisconsin

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Apple Quinoa Spoon BreadTaste of Home

Apple Quinoa Spoon Bread

My cousin is a strict vegetarian, so creating satisfying veggie dishes is my yearly self-challenge. This spoon bread can act as a side, but the addition of hearty, healthy quinoa and vegetables make it a well-rounded winter casserole. This can be an amazing Thanksgiving side dish, or a main vegetarian meal when paired with a seasonal salad. —Christine Wendland, Browns Mills, New Jersey

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Baked Apple SurpriseTaste of Home

Baked Apple Surprise

This sweet-savory recipe is a favorite. Use Brie instead of blue cheese if you like things creamier. My tip? Bake the apples in a muffin tin so they won’t roll around. —Jessica Levinson, Nyack, New York

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Bruschetta-Topped Chicken & SpaghettiTaste of Home

Bruschetta-Topped Chicken & Spaghetti

I'm always on the lookout for healthy recipes for my family. If you find yourself craving Italian food, this delicious 30-minute meal hits the spot. —Susan Wholley, Fairfield, Connecticut

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Southwest-Style Shepherd's PieTaste of Home

Southwest-Style Shepherd's Pie

I was born in Montreal and lived in New England and the Southwest, so I’ve merged these influences into recipes like this shepherd’s pie with turkey, corn and green chiles. —Lynn Price, Millville, Massachusetts

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Yogurt CornbreadTaste of Home

Yogurt Cornbread

My husband doesn't like traditional Texas corn bread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas

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Basil Polenta with RatatouilleTaste of Home

Basil Polenta with Ratatouille

For our wedding reception, we wanted to provide a vegan menu to our guests. Not one complained; they raved about the polenta topped with colorful ratatouille, our version of the classic French stewed vegetable dish. —Kimberly Hammond, Kingwood, Texas

Caroline Stanko
As an Associate Digital Editor, Caroline writes and edits all things food-related and helps produce videos for Taste of Home. When she’s not at her desk, you can probably find Caroline cooking up a feast, planning her next trip abroad or daydreaming about her golden retriever, Mac.

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