Salad recipes

Hot potato salad layered with a tangy mustard-vinegar sauce, green peppers, carrots, and melted cheese. A warm, vegetarian twist on classic potato salad.

Three-ingredient Hidden Valley potatoes baked with melted butter and Italian dressing mix. Unpeeled potato slices layered in a casserole for an easy, flavorful side dish.

Reuben casserole with layers of sauerkraut, corned beef, Swiss cheese, and Thousand Island dressing topped with buttery bread crumbs. All the deli sandwich flavors in one dish.

Low-fat Mexican casserole layered with corn tortillas, mashed tofu, green chiles, salsa, tomatoes, and a tangy yogurt topping. Vegan-friendly with a bean swap and naturally dairy-light.

Browned SPAM cubes with carrots, green beans, tomatoes, and celery in a thyme-seasoned sauce, topped with sliced potatoes broiled golden. This hearty one-skillet casserole is a complete meal in about an hour.

Eggplant and tomato casserole baked under a parmesan crust, loaded with mushrooms, peppers, garlic, and a briny hit of capers. A rustic Mediterranean vegetable bake that works as a main or a hearty side.

Baked couscous casserole with black beans, corn, roasted red peppers, and creamy ricotta, served over fresh spinach. A hearty vegetarian one-dish dinner for six.