10,000 main dish recipes

Layered crab and cheese bake with Monterey Jack, green chilies, and marinara sauce in an egg custard. A rich, crustless quiche-style casserole baked until set.

Green chile cheese souffle with Monterey Jack, eggs, green chiles, buttermilk baking mix, and milk. A puffy, Southwestern-style baked egg dish with sun-dried tomatoes and olives.

Chile rice casserole with chicken, green chiles, cream of mushroom soup, and melted cheese baked until bubbly. A dump-and-bake Southwestern comfort dish with just 6 ingredients.

Mild beef and kidney bean chili with green chilies, stewed tomatoes, and ketchup for a sweet-savory depth. A family-friendly chili with flavor but no fire, ready in about an hour.

Cheesy creamy shrimp and rice layers cooked rice, shrimp, sour cream, sauteed mushrooms, and cheddar in a 30-minute casserole. Comfort food without the cream-of-anything can.

Toasted crab rolls with a mayo-bound crab salad, melted cheese, and crispy bacon on split dinner rolls. A quick open-faced seafood sandwich baked until bubbly.

Italian lemon ginger chicken breast (Petto di Pollo al Limone e Zenzero) pan-cooked in butter, white wine, and fresh lemon juice with marinated ginger. Just six ingredients.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Brazilian meat croquettes with roast beef, tomato, garlic, and parsley in a crispy double-coated shell. Fry them golden for a snack that shatters with every bite.

Louisiana crawfish étouffée smothers tender tails in a buttery trinity of onion, celery, and bell pepper with a kick of pepper. Serve over hot rice for Cajun country at its finest.

Microwave-poached sole fillets bathed in a creamy white-wine shrimp sauce. An elegant fish dinner from the 1980s microwave-cooking era, ready in 40 minutes without dirtying a stovetop pan.

Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

No-crust salmon quiche with a crouton base, mozzarella, and a nutmeg-kissed egg custard. Skip the pastry dough and still get a golden, savory pie in under an hour.

Buttery garlic shrimp tossed with sautéed mushrooms, fresh tomatoes, and white wine in this Hawaiian-inspired scampi from the famous Volcano House restaurant overlooking Kilauea Crater.

Crayfish etouffee built on a deep buttery base of onion, celery, green pepper, and garlic, simmered with tomato paste, white wine, and tender crayfish tails. The Cajun classic, served over rice. Best made a day ahead.

Start a party in your crockpot with this succulent fish dish that uses grated lemon and orange zest.