7,558 topping recipes

Creamy salmon casserole with potato soup, celery, and a crunchy shredded wheat topping. Ready in 30 minutes using pantry staples and canned salmon.

Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.

Creamy spinach casserole with cheddar, sour cream, and onion soup mix topped with buttery breadcrumbs. Classic side dish for holiday dinners and potlucks.

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.

Ham linguine Florentine with wilted spinach, mushrooms, and a creamy Dijon-marjoram sauce made lighter with evaporated skim milk. Topped with toasted almonds.

Tuna sandwich topped with fresh fruit salsa made from mango, orange, pear, jalapeno, and cilantro. A bright, tropical twist on ordinary canned tuna.

Lemon slice muffins with a whole lemon round baked into the bottom of each one, inverted to reveal a caramelized citrus top. Bright, buttery, and bursting with real lemon flavor.

Rich chocolate tube cake made with unsweetened chocolate, sour cream, and folded egg whites, topped with a warm semi-sweet chocolate frosting. Dense, moist, and intensely chocolatey.

Triple chocolate cheesecake with three distinct stripes of milk, white, and bittersweet chocolate over a chocolate wafer crust. Topped with a glossy ganache glaze and toasted almonds. A water-bath bake gives it that crack-free, silky texture.

Authentic frijoles refritos made with cooked beans mashed in lard or bacon drippings and topped with melted longhorn cheese. Three ingredients, 15 minutes, real Mexican flavor.

Sweet potato pecan pie with brown sugar, dark corn syrup, warm spices, and a praline liqueur whipped cream topping. Two Southern classics merged into one rich, custard-set slice.

Veal Marsala with provolone, pounded thin and pan-seared, topped with melted cheese, and finished with a butter-mounted Marsala mushroom sauce. Italian elegance in 35 minutes.

No-bake cheesecake with cream cheese, sweetened condensed milk, and lemon juice in a graham cracker crust. Just chill and top with cherry or blueberry pie filling.

Fresh vegetable casserole with broccoli, carrots, zucchini, and celery in a cheddar-mayonnaise sauce topped with buttered saltine crumbs and Parmesan. A cheesy vegetarian bake with a crunchy crust.

Mushroom strata with layered bread, sauteed mushrooms, peppers, and a cream-of-mushroom-cheese top. Make-ahead brunch casserole that bakes up tender, savory, and sliceable.