56 Main-Course Recipes to Make in Cast Iron

This pretty pasta is a family favorite —the kids love the light lemony flavor and I love that they devour the fresh veggies. You can use other types of pasta for variety, like bow ties or corkscrews. —Jennifer Fisher, Austin, Texas

Cheese soup is one of my favorites, but it’s a bit too rich for my husband’s taste. Now I make a variation of potpie we both enjoy. If I’m in a hurry, I’ll skip the crust, add extra milk and serve it as a chowder. —Sandra Cothran, Ridgeland, South Carolina

My mother has fixed this recipe for years and now I prepare it for my family. The chops are delicious with scalloped potatoes and home-baked bread. —Teresa King, Whittier, California

My family enjoys this delicious recipe—it's like a spicy meatball stew with dumplings!—Sarah Yoder, Middlebury, Indiana

Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana

Bright, tender vegetables surround this moist golden chicken seasoned with aromatic thyme. — Mary Beth Hansen, Columbia, Tennessee

I learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota

Our state is known as the Land of 10,000 Lakes, so fishing is a favorite recreational activity here. This recipe is a quick way to prepare all the fresh walleye hooked by the anglers in our family. —Kitty McCue, St. Louis Park, Minnesota

This chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. —Lori Schlecht, Wimbledon, North Dakota

I've always loved pork and apples together, and this recipe combines them nicely to create a comforting main dish. It calls for a bit of preparation, but my family and I agree the wonderful flavor is well worth the effort. —Suzanne Strocsher, Bothell, Washington

My husband, Ronald, works long hours and frequently doesn't arrive home until past 7 p.m. This casserole is ideal for those late nights—it's just as tasty after it's been warmed in the microwave. —Barb Marshall, Pickerington, Ohio

I was really glad to find this recipe since it's a great way to use round steak and it picks up fabulous flavor from one of my favorite herbs - tarragon. I am a homemaker with three children and enjoy cooking tasty dinners like this one for my family. —Lorna Dickau, Vanderhoof, British Columbia

We always have plenty of pork sausage around, so when I need a quick supper, I use this handy recipe. The colorful vegetables give the hash a bold look to match its flavor. —Virginia Krites, Cridersville, Ohio

Over the years, I've tried to instill a love of cooking in our seven children. And we've enjoyed a variety of delicious recipes, including this one. - Nancy Robaidek, Krakow, Wisconsin

My grandma made the tastiest snacks for us when we stayed the night at her farm. Her wonderful pizza, hot from the oven, was covered with cheese and had fragrant herbs in the crust. Now this pizza is frequently a meal for my husband and me and our family. —Michele Madden, Washington Court House, Ohio

On our busy ranch, we often need meals we can put on the table in a hurry. This all-in-one chicken dish - with its delicate lemon flavor - fits the bill and it's inexpensive to boot. —Kat Thompson, Prineville, Oregon

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

My husband, Clark, and I reserve this recipe for Sundays after the grandkids have gone home and we're too tired to prepare a big meal. It's comforting and quick. —Kathy Thompson, Port Orange, Florida

My husband loves this dish. It's easy, and helps promote the milk, cheese and beef products we produce on our farm. It makes a super supper. —Lucinda Walker, Somerset, Pennsylvania

I've been making this low-fat ham dinner for my family for years, and we always look forward to it. With asparagus, tomato, pasta and chunks of ham, it's a tempting blend of tastes and textures. —Rhonda Zavodny, David City, Nebraska

These delicious salmon fillets are wonderful for company since they take only a few minutes to prepare, yet they taste like you fussed. I receive requests for the recipe every time I serve them.

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba

This recipe was passed on to me by a friend. I've altered it slightly to suit our tastes. We like it with a fresh green salad. —Leann Hilmer, Sylvan Grove, Kansas

When you're craving cozy Mexican flavors, try this spicy chicken and chickpea stew. It couldn't be easier to make—just round out the meal with a fresh tossed salad. —Taste of Home Test Kitchen

With its great combination of flavors and ease of preparation, this is one of my favorite dishes to make when we have overnight guests. Serve it with scrambled eggs for a complete meal...with little fuss!

My husband prefers these to chicken or beef fajitas and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas

We punch up our pasta with smoked sausage and fire-roasted tomato sauce. It's an easy recipe to switch up—use whatever noodles and spaghetti sauce are in your pantry. —Jean Komlos, Plymouth, Michigan

I came across this recipe in a newspaper years ago and it’s been a hit at our house ever since. It’s fast and flavorful, and it appeals to all ages. — Cindy Ragan, North Huntingdon, Pennsylvania

As special as it is simple to prepare, this flavorful skillet creation is dressed in tomatoes, olives and capers. It’s a knockout main dish at my house. —Mary Relyea, Canastota, New York

This delicious stew makes a hearty supper with a lighter touch. The leaner cut of meat, herbs and seasonings and fresh vegetables make it so flavorful, you'll want another bowl! —James Hayes, Ridgecrest, California

I grew up in Biloxi, Mississippi, where rice, garlic and seafood are staples of Gulf Coast cuisine. This easy shrimp and rice dish is a longtime family favorite that's ready in minutes. —Amie Overby, Reno, Nevada

This super creamy mac 'n' cheese is so simple it seems almost too easy! Kids really go for the rich cheese flavor, but I've never met an adult who didn't love it too. —Ann Bowers, Rockport, Texas

This recipe was given to me 25 years ago and remains a family favorite. It's a simple dish with a great twist on traditional spaghetti. Cooking everything in one pot saves time on prep and cleanup. —Susan Spence, Lawrenceville, Virginia

A veggie and pasta combo makes a hearty entree that comes together easily. Wine lends an extra touch of flavor to the sauce and makes this main dish a winner. —Mike Tchou, Pepper Pike, Ohio

While on a trip through the Greek islands, my husband and I had a dish that we loved. I tried to duplicate it by combining several different recipes and came up with this. —Sally Burrell, Idaho Falls, Idaho

A few ingredients and 30 minutes are all you’ll need for this incredibly satisfying meal. A simple basil butter gives these steaks a very special taste. —Taste of Home Test Kitchen

I tried this recipe for chicken with cashew nuts when making freezer meals with some friends. I was smitten! It's quick, easy and so delicious! —Anita Beachy, Bealeton, Virginia

My grandmother used to make this stew as a special Sunday meal. It's an unforgettable treat from Ireland. —Vickie Desourdy, Washington, North Carolina

Mamma mia! What’s the secret to this one-pot spaghetti? A homemade jar sauce and a one-pot cooking method makes this family favorite recipe quick and delicious. —Carol Benzel-Schmidt, Stanwood, Washington

We enjoy southwestern flavors and this six-ingredient recipe never gets boring. The chicken sizzles in the skillet before getting baked and comes out tender and juicy every time. —Nancy Sousley, Lafayette, Indiana

Try serving this spicy halibut recipe with garlic mashed potatoes, hot, crusty bread and a crisp salad to lure in your crew. After trying a few halibut recipes, this one is my family's favorite. —Brenda Williams, Santa Maria, California

The aroma of this roast slowly cooking in the oven is absolutely mouthwatering. It gives the home such a cozy feeling, even on the chilliest winter days. —Anita Osborne, Thomasburg, Ontario

This recipe was inspired by my family's love of two things—beef stew and biscuits. After years of making the two separately, I put the biscuits on top of the stew like a cobbler. This supper's as down-home as it gets. —Janine Talley, Orlando, Florida

This simmered sauce is a roller-coaster ride for your tongue. It's a wonderful blend of complex flavors that goes with any meat. — R.D. Stendel-Freels, Albuquerque, New Mexico

I made a pot of this awesome soup when visiting my sister and her family. Now, I'll bring it along when I stop by or pack up a few containers for my nephew, who appreciates a home-cooked meal while he's off at college. —Tiffany Ihle, Bronx, New York

I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy—and downright good!—for my family as possible. —Jenny Dubinsky, Inwood, West Virginia

To give our mac and cheese a Sicilian touch, we mix sausage, basil and fennel with three cheeses for an incredibly comforting casserole. —Michael Cohen, Los Angeles, California

Mushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. —Madeleine Bessette, Coeur d Alene, Idaho

This Italian skillet toss is an awesome way to use up extra spaghetti sauce at the end of the week. It fits right in on Friday pizza night. —Clare Butler, Little Elm, Texas

When it’s time to impress family and friends, we serve barbecued chicken garnished with strawberries. It’s easier than anyone would ever guess. —Bonnie Hawkins, Elkhorn, Wisconsin

When I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. —Devon Delaney, Westport, Connecticut

I tweaked my beefy skillet cobbler until it achieved the wow factor. I must have gotten it right, as it's now a family tradition. Top it off with lettuce, avocado, cherry tomatoes and a dollop of sour cream. —Gloria Bradley, Naperville, Illinois

We love Mexican night at our house, and I love to re-create dishes from our favorite restaurants. This burrito-inspired dish is ready for the table in almost no time! —Krista Marshall, Fort Wayne, Indiana

My husband would eat pork chops every day if he could. Luckily, they're good all sorts of ways, including with pears. —Lynn Moretti, Oconomowoc, Wisconsin

This Saturday afternoon pot roast will be a welcome sight on your weekend dinner table and will leave your house smelling heavenly. If you find that the cooking liquid evaporates too quickly, you can add more broth to the Dutch oven. —Colleen Delawder, Herndon, Virginia

It suits me to be able to brown and bake this cornbread in the same cast-iron-skillet—such convenience! —Rita Carlson, Idaho Falls, Idaho