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.

The classic chicken salad gets a welcome twist in this impressive weeknight wonder. Chicken salad goes casserole, with crunch.

Hungarian potato and egg casserole with sliced boiled potatoes layered in sour cream and onion, hard-boiled eggs in the center, topped with paprika bread crumbs.

Baked green tomatoes with brown sugar, butter cracker crumbs, and a sweet-savory contrast. A classic Southern side dish that's an oven-baked alternative to fried green tomatoes.

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.

Southern fish casserole from The Times-Picayune with trout or snapper fillets topped with creamy Italian dressing, melted butter, crushed potato chips, and Velveeta cheese.

Chicken and wild rice casserole with broth-cooked rice blend, sauteed mushrooms, Italian dressing, and sour cream. A 40-minute weeknight dump-and-bake for leftover rotisserie or cooked chicken.

Party chicken bake with browned chicken breasts smothered in a creamy mushroom soup, cream cheese, chive, and sauterne wine sauce. Baked for an hour and served over Italian-seasoned rice.

Layered beef nacho casserole with seasoned ground beef, chunky salsa, corn, crushed tortilla chips, and melted Colby-Jack cheese. Feeds 8 and takes just 30 minutes from skillet to table.

Reuben casserole layers buttered egg noodles with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Topped with rye cracker crumbs and caraway seeds.

Layers of tender broccoli, chicken breast, and melty Velveeta smothered in creamy mushroom soup, topped with crunchy water chestnuts and golden fried onion rings. Retro casserole comfort at its finest.

Creamy potato bake loaded with Velveeta cheese, bacon, sour cream, and green onions. A rich, cheesy potato casserole with a golden paprika-dusted top that's a crowd-pleaser at any potluck.

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.

Green rice casserole with spinach, ricotta, Monterey Jack cheese, and cooked rice. A quick 30-minute vegetarian side dish baked with a melted cheese topping.

Quick microwave tuna casserole layered with egg noodles, fresh zucchini, and melted Monterey Jack cheese. Ready in 45 minutes with tangy sour cream and Dijon mustard.