3,896 mash room recipes

A delicious and refreshing pasta salad is perfect for spring or summer.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.

Crab and mushroom stuffing for flounder with scallions, bread crumbs, lemon juice, and butter. Baked at high heat and served with Mornay sauce.

Potluck chicken casserole layers cooked chicken and rice with a creamy mushroom-mayo sauce under a crunchy cornflake topping. Feeds a crowd from one baking dish.

Lamb casserole with butter-toasted rice, mushrooms, tomatoes, and onions baked in beef stock. A comforting one-dish meal that turns leftover cooked lamb into a satisfying dinner.

Appetizer egg rolls stuffed with pork, cabbage, bean sprouts, currants, and slivered almonds, fried golden and served with a warm ginger apricot dipping sauce. Make-ahead friendly.

Lolly's Swiss steak: round steak layered with onion, green pepper, mushrooms, garlic, and stewed tomatoes, microwaved into a quick single-serving comfort meal.

Basque-style eggplant casserole with egg-dipped fried slices layered under a slow-simmered tomato sauce with peppers, mushrooms, and garlic, topped with Parmesan and melted Swiss cheese.

Crockpot pizza casserole with ground beef, pepperoni, rigatoni, mozzarella, mushrooms, and pizza sauce. A layered slow cooker pasta bake that delivers all the pizza flavors in one pot.

Pressure Cooked Wheat Berry & Chickpea Stew recipe

Noodle stroganoff with ground beef, mushrooms, Burgundy wine, and sour cream, made in one pan with the egg noodles cooked directly in the sauce. A 30-minute weeknight dinner for six.

Creamy seafood tetrazzini with crab and shrimp in a white wine, clam juice, and Parmesan sauce tossed with vermicelli and baked until bubbly and golden.

Grilled vegetable kabobs with yellow squash, boiling onions, cherry tomatoes, and mushrooms basted in Italian dressing with basil and parsley. Low-calorie and served over brown rice.

Cross rib roast braised with vegetables, black olives, tomatoes, red wine, and a bouquet garni for 2 hours until fork-tender. The strained pan juices make a self-thickening gravy with no extra steps.

Microwave antipasto with tuna, olives, peppers, mushrooms, and carrots in a tangy tomato-ketchup sauce. Make-ahead appetizer that keeps for two weeks in the fridge.

Pan-fried catfish fillets topped with a Cajun butter sauce of plump oysters, smoky andouille sausage, mushrooms, and green onions. Louisiana bayou cooking on a plate.