A casserole dinner for 8 By Christine Picheca
Recipes by The Canadian Living Test Kitchen

Bubbling casserole gets a spring lift served with asparagus salad and an airy chiffon cake for dessert.

Cheese-Stuffed Shells
Photography by David Scott

Spring evenings can still get cool enough for comforting casserole dinners. Our plump and rich Cheese Stuffed Shells sing spring when served with in-season Salad of White and Green Asparagus with Fiddleheads. Be sure to double the salad recipe if you have 8 guests.

Light and lively Red Grapefruit Chiffon Cake is near-sinless dessert, ending dinner on a fresh and citrus note.