66 Recipes to Make in Your 8x8 Pan This Summer (2024)

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66 Recipes to Make in Your 8x8 Pan This Summer (1)Caroline StankoUpdated: Jan. 31, 2024

    Pull out your 8x8 pan this summer to make ice cream desserts, Tuscan dip, lights dinners and more!

    1/65

    Mama’s Blackberry Cobbler

    Alabama has some tasty fresh blackberries. Decades ago, my mama was heading out to pick blackberries to make a cobbler, but she ended up going to the hospital to have me instead. This is her mama’s recipe. The blackberries start on top, but then end up tucked under a golden brown crust after it’s baked. —Lisa Allen, Joppa, Alabama

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    2/65

    Summer Celebration Ice Cream Cake

    I wanted to make my youngest son an ice cream cake one year for his summer birthday, as he prefers ice cream to the traditional cake. He picked the flavors and I decided to try my favorite brownie recipe as a crust. It worked! —Krista Frank, Rhododendron, Oregon

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    3/65

    Strawberry Rhubarb Cheesecake Bars

    These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah

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    4/65

    Asparagus and Ham Strata

    For a quick and easy make-ahead breakfast, do the prep work the night before. Next morning, just pop it in the oven. This casserole version of quiche is so hearty and delicious. —Alla Gray, St. Thomas, Pennsylvania

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    5/65

    Taste of Home

    This is down-home cooking at its best! Ham and veggies join forces with a creamy sauce and pretty topping to create a hearty one-dish meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    6/65

    Colorful Cornbread Salad

    When my garden comes in, I harvest the veggies for potluck dishes. I live in the South, and we think bacon and cornbread make everything better, even salad! —Rebecca Clark, Warrior, Alabama

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    7/65

    8/65

    Taste of Home

    Berry Whirligig

    Blackberries are an Oregon treasure. We love to go out and pick our own. Whatever we don’t eat fresh, we freeze to enjoy whenever we start dreaming of this irresistible treat. —Pearl Stanford, Medford, Oregon

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    9/65

    Rhubarb-Blueberry Crumble

    Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. — Mike Schulz, Tawas City, Michigan

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    10/65

    Layered Cornbread Salad

    When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama

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    11/65

    Taste of Home

    BBQ Chicken and Apple Bread Pudding

    To me, bread pudding is the epitome of comfort food and is simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. —Shauna Havey, Roy, Utah

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    12/65

    Greek Breakfast Casserole

    This is a great dish for a Sunday brunch, or you can cut it into six pieces and freeze it to have as a quick and easy breakfast any day of the week. I also like to make it with broccoli, carrots, green onions, Canadian bacon and sharp cheddar cheese; the variations are nearly endless! —Lauri Knox, Pine, Colorado

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    13/65

    If you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! —Cindy Reams, Philipsburg, PA

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    14/65

    Garden Vegetable Cornbread

    When I was a kid, my parents would make cornbread for my siblings and me. We would slather butter and maple syrup over the warm bread—it was delicious. Today I experiment a lot with recipes, just as my grandma and mom did, and that's how my version of their easy cornbread recipe was born! —Kim Moyes, Kenosha, Wisconsin

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    15/65

    Taste of Home

    Cinnamon Roll Cherry Cobbler

    Red Hots and canned cherries flavor this memorable dessert from my childhood. I hadn’t had it in years, so when I found my mother’s recipe, I had to make it to see if it’s as good as I remembered. It is! —Betty Zorn, Eagle, Idaho

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    16/65

    Mexican-Style Chicken Manicotti

    Combining an Italian pasta and Mexican ingredients creates an exceptional dish. This recipe is well liked even in Cajun country. —Larry Phillips, Shreveport, Louisiana

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    18/65

    Taste of Home

    Blueberry Cornbread

    My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. —Jennifer Martin, Martinez, California

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    19/65

    Cauliflower-Broccoli Cheese Bake

    One of the first dishes my mom taught me is a tasty pairing of cauliflower, cheese and broccoli. It's absolutely my best side. —Devin Mulertt, Napa, California

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    20/65

    Almond Cherry Cobbler

    This bubbling cherry cobbler is one of my favorite dishes. Serve warm with vanilla ice cream or whipped cream. —Melissa Wagner, Eden Prairie, Minnesota

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    21/65

    Pastry-Topped Turkey Casserole

    My friends tell me this is the best potpie they've ever had. Hearty and full-flavored, my comforting classic never lets on that it’s also low in fat and a good source of fiber. —Agnes Ward, Stratford, Ontario

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    22/65

    I’ve tried “light” cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. —Katie Farrell, Ann Arbor, Michigan

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    23/65

    Rustic and comforting, I found this rich and cheesy lasagna to be a great way to get kids to eat healthy greens—it's such a tasty casserole they'll never know the Swiss chard is there! —Candace Morehouse, Show Low, Arizona

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    24/65

    Blueberry Buckle with Lemon Sauce

    This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. —Maureen Carr, Carman, Manitoba

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    25/65

    Almond Blondies

    These make a nice change from the typical chocolate brownie. When I bake up a batch, they disappear quickly at my house. —Cindy Pruitt, Grove, Oklahoma

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    26/65

    Southern Cornbread Salad

    To feed a crowd, especially when I want to make a good impression, I make this eye-popping cornbread salad. It’s beautiful in a trifle bowl. I love it in summer, when we can make it with our own garden produce. —Debbie Johnson, Centertown, Missouri

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    27/65

    Taste of Home

    This is a spinoff of a Mexican dip I had once. The original was wicked good, but since I was going through an "I’m-so-over-Mexican-dip" phase, I decided to switch it up. Take it to a party—I'll bet you no one else will bring anything like it! —Mandy Rivers, Lexington, South Carolina

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    28/65

    Chili Cornbread Salad

    A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma

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    29/65

    This was my grandmother’s favorite recipe to make when they had bushels of peaches. Now I love to bake it whenever I can for my family and friends. —Mary Ann Dell of Phoenixville, Pennsylvania

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    30/65

    BLT Egg Bake

    BLTs are a favorite at my house, so I created this recipe to combine those flavors into a warm, cozy casserole. It was such a hit, I served it to my church ladies group at a brunch I hosted. —Priscilla Detrick, Catoosa, Oklahoma

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    31/65

    Taste of Home

    Overnight Baked Oatmeal

    My husband and I spent a long weekend at a bed-and-breakfast not far from our home. The owners shared this delicious recipe with me, which I made my own with a couple of simple changes. —Jennifer Cramer, Lebanon, Pennsylvania

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    32/65

    We’re all so busy and pressed for time. I find myself creating recipes that are fast to prepare and deliver fabulous results, proving you don’t have to spend all day in the kitchen. Here’s a favorite of mine that combines chocolate candies and cookies into one wonderful bar. —Averie Sunshine, San Diego, California

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    33/65

    Favorite Mexican Cornbread

    I love to cook and my supportive and encouraging mom finally convinced me to submit this recipe. I often serve this cornbread with chili. —Donna Hypes, Ramona, California

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    34/65

    Taco Salad Casserole

    This taco casserole recipe tastes like a taco salad and is a breeze to assemble. I crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese. —Rhonda McKee, Greensburg, Kansas

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    35/65

    Taste of Home

    Zucchini and Cheese Casserole

    My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming

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    36/65

    No-Guilt Brownies

    Yes, you can watch your diet and enjoy treats, too! These healthy brownies are the perfect cure for a serious chocolate craving. —Rita Ross, Delta, Ohio

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    37/65

    Taste of Home

    Ziti Bake

    My children have frowned upon many of my casserole recipes, but they give a cheer when they hear we're having baked ziti for supper. I've tried to incorporate more meatless meals into our menus, which is how this recipe got started. No one misses the meat. They even like the leftovers! —Charity Burkholder, Pittsboro, Indiana

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    38/65

    Taste of Home

    Sweet Corn and Potato Gratin

    This tasty potato gratin side dish combines great garlic and onion flavor, and kids love the nice crispy topping, too! —Jennifer Olson, Pleasanton, California

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    39/65

    Taste of Home

    Apple Cornbread Crisp

    With its hearty ingredients and quick prep time, this warm apple crisp makes a smart dessert for any fall night. It reminds me of the recipe my grandmother would serve after our big family seafood dinners. It's absolutely wonderful topped with ice cream. —Julie Peterson, Crofton, Maryland

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    40/65

    Taste of Home

    Easy Buffalo Chicken Dip

    Everyone will simply devour this savory and delicious dip with shredded chicken throughout. The spicy kick makes it a perfect football-watching food, and the recipe always brings raves. —Janice Foltz, Hershey, Pennsylvania

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    41/65

    Lemon Bars

    This delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona

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    42/65

    Overnight Ham and Egg Casserole

    I love how easy it is to assemble this savory egg casserole. Putting it together the night before really frees up my time the next morning. —Jennifer Howell, Fort Collins, Colorado

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    43/65

    Taste of Home

    I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

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    44/65

    Taste of Home

    Rosy Rhubarb Upside-Down Cake

    Here’s a cake that gets its rosy hue from the rhubarb topping. It’s moist on top and light as a feather on the bottom. —Dawn Lowenstein, Huntingdon Valley, Pennsylvania

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    45/65

    Banana Pudding

    I didn’t see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. He’s a true southern boy! It’s a dessert, but you can have it for breakfast, lunch or dinner. —Stephanie Harris, Montpelier, Virginia

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    46/65

    Parmesan Baked Cod

    This is a goof-proof way to keep oven-baked cod moist and flavorful. My mom shared this recipe with me years ago and I've loved it ever since. —Mary Jo Hoppe, Pewaukee, Wisconsin

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    47/65

    Lasagna Rolls

    My Italian lasagna roll-ups are not complicated; they require only basic ingredients to assemble. Prepared spaghetti sauce helps me save time and get dinner on the table sooner. —Mary Lee Thomas, Logansport, Indiana

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    48/65

    Yogurt Cornbread

    My husband doesn't like traditional Texas cornbread, so I came up with this recipe. This is the only kind he'll eat. Yogurt makes this variation different from most. —Amanda Andrews of Mansfield, Texas

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    49/65

    Salsa Verde Chicken Casserole

    This is a rich and surprisingly tasty rendition of a number of Tex-Mex dishes fused into one packed, beautiful casserole. Best of all, it’s ready in hardly any time! —Janet McCormick, Proctorville, Ohio

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    50/65

    Oatmeal Date Bars

    In no time at all, these oatmeal date bars will be ready for your family. They'll be surprised at how light and tasty these treats are. —Helen Cluts, Eden Prairie, Minnesota

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    51/65

    Scalloped Potatoes with Mushrooms

    Potatoes and mushrooms make a one-dish meal I love – it’s the calories you have to watch. Swap out dairy products with lower fat options. —Courtney Stultz, Columbus, Kansas

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    52/65

    I’ve paired ham with broccoli and cauliflower for years. To complete this casserole dinner, I pass around some dinner rolls. —Sherri Melotik, Oak Creek, Wisconsin

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    53/65

    Taste of Home

    Eat it tonight, or freeze it for later. This cheesy casserole is still awesome months after you make it. —Taste of Home Test Kitchen

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    54/65

    Swiss Cheese Potatoes

    You’ll find a dish like this in German-Swiss restaurants, but it’s super simple to pull together at home. —Wolfgang Hanau, West Palm Beach, Florida

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    55/65

    Turkey Mushroom Tetrazzini

    Your family will flip over this turkey and mushroom casserole. In fact, the creamy Parmesan-topped tetrazzini is so satisfying, no one will suspect it's lower in fat! —Irene Banegas, Las Cruces, New Mexico

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    56/65

    Cinnamon Cherry Cobbler

    It's not a misprint—there really are just two ingredients in this spiced cherry dessert. It's a good brunch for sweet-lovers, too. —Terri Robinson, Muncie, Indiana

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    57/65

    Polish Casserole

    When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use almost any pasta that will hold the sauce. —Crystal Bruns, Iliff, Colorado

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    58/65

    Taste of Home

    The key to this curry chicken is getting complex flavors without heaviness. For the veggies, I like colorful pea pods, sweet red peppers and water chestnuts. —David Dahlman, Chatsworth, California

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    59/65

    Taste of Home

    Black Bean Brownies

    You’d never guess these rich, velvety chocolate treats contain a can of black beans. Who would have thought black bean brownies would be so amazing? —Kathy Hewitt, Cranston, Rhode Island

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    60/65

    Never-Fail Scalloped Potatoes

    Take the chill off any blustery day and make something special to accompany meaty entrees. This is the best scalloped potatoes recipe ever, and my family loves when I serve it. —Agnes Ward, Stratford, Ontario

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    61/65

    Chiles Rellenos Squares

    My family requests this chiles rellenos dish regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California

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    62/65

    Taste of Home

    Chicken Club Casseroles

    This chicken club casserole freezer meal is a warm, welcoming casserole that tastes as fresh and creamy after it's frozen as it does right out of the oven! — Janine Smith, Columbia, South Carolina

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    63/65

    Cauliflower Dill Kugel

    I enjoy cauliflower and kugel, so it made sense to combine the two into one special dish. The ricotta cheese adds a distinctive creaminess and lightness. —Arlene Erlbach, Morton Grove, Illinois

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    64/65

    Taste of Home

    Ole Polenta Casserole

    With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.—Angela Biggin, Lyons, Illinois

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    65/65

    Taste of Home

    Whole Wheat Pasta Bake

    With a casserole this rich and saucy, it’s tempting to skip the crunchy topping and dip a fork straight into the skillet. But as one taster noted: “The bread crumbs on top make this one extra special.” —Taste of Home Test Kitchen

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    Originally Published: December 31, 1969

    66 Recipes to Make in Your 8x8 Pan This Summer (63)

    Caroline Stanko

    Caroline has been with Taste of Home for the past seven years, working in both print and digital. After starting as an intern for the magazine and special interest publication teams, Caroline was hired as the third-ever digital editor for Taste of Home. Since then, she has researched, written and edited content on just about every topic the site covers, including cooking techniques, buzzy food news, gift guides and many, many recipe collections. Caroline also acts as the editorial lead for video, working with the Test Kitchen, videographers and social media team to produce videos from start to finish.When she’s not tip-tapping on a keyboard, Caroline is probably mixing up a killer co*cktail, reading a dog-eared library book or cooking up a multi-course feast (sometimes all at once). Though she technically lives in Milwaukee, there is a 50/50 chance Caroline is in Chicago or southwest Michigan visiting her close-knit family.

    66 Recipes to Make in Your 8x8 Pan This Summer (2024)
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