1,759 red fred recipes

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Tender green beans bake under a blanket of crispy fried onions and cream of mushroom sauce, creating the classic comfort casserole that defines holiday tables.

Baked rigatoni loaded with shredded roast beef in a quick crushed tomato sauce, topped with bubbly provolone and mozzarella. A meaty pasta bake ready in 40 minutes.

Make your next dinner be a crowd-pleaser with this succulent dish that is sure to be one of your favorites!

Add some magic to your meat loaf with this simple recipe that will instantly become one of your favorites.

Fresh pesto pasta with basil, sauteed garlic, pine nuts, miso paste, and lemon juice. A dairy-free, vegan pesto that gets its umami depth from miso instead of Parmesan.

Hot pork stir-fry served over crisp shredded lettuce with teriyaki-glazed zucchini, radishes, and onions. A warm-meets-cool salad that's on the table in 30 minutes.

Sweet onion pepper relish with Vidalia onions, red and green bell peppers, and cabbage in a vinegar brine. A Southern canning staple for hot dogs, burgers, and sandwiches.

Though it need a little long time to cook, good to try and all the time is worthy.

Quick, easy, tasty and healthy. It's a light and delicious salad that can be accompanied with any main course.

Refreshing, juicy and tasty, it takes you only a few minutes to prepare, you will have this scrumptious salad that can be a side dish with any main course!

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.

Rustic vegetarian stew with carrots, leeks, red potatoes, and briny olives simmered in herbed vegetable broth. A one-pot meal that's naturally low in fat and full of earthy flavor.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

Sautéed cauliflower, mushrooms, and red onion mixed with brown rice, fresh lemon juice, basil, and garlic, then baked under a thick layer of melted cheddar. A hearty, crowd-pleasing vegetarian casserole.

The perfect companion for sandwiches and crackers that is great for a picnic, or even a light snack.