There is something homey about a church potluck. It’s not the cuisine, exactly it’s that everybody sits around tables covered with dishes lovingly prepared, sharing stories and passing platters. The fare is about community, fellowship, and the type of comfort one gets only from a casserole made at home or a fresh salad. I’ve got 15 potluck party favourites, the returners that never fail. If you’re a foodie or just finding your way through a recipe, these are easy, tasty, and guaranteed to be a winner. Let’s cook!
1. Deviled Eggs
Deviled eggs are the star of the potluck before you even realize it, they’re all gone. The rich yolk filling, the pungent harmony, is happily contained in those delicate egg whites. Chill and they’re a refreshing, pleaser snack. Need to mix it up? Top with a splash of hot mustard or paprika for some heat. They’re just so easy to prepare, even on a crazy day, and everyone gobbled them up.
The Best Deviled Eggs
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor – it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
Equipment
- 1 Wide Saucepan For boiling eggs
- 1 Large Bowl For ice water bath
- 1 Sharp Knife For slicing eggs cleanly
- 1 Whisk For mashing and smoothing yolk mixture
- 1 Piping Bag Or large resealable plastic bag for filling eggs
Ingredients
Main
- 12 large eggs see Cook's Note
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 to 2 dashes hot sauce optional
- Kosher salt and freshly ground black pepper
- Finely chopped chives for garnish
- Smoked paprika for sprinkling
Instructions
- Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
- Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
Notes
For perfectly cooked eggs that are easy to peel, always start them in cold water and immediately transfer them to an ice bath once cooked. This stops the cooking process and helps the shells release. The warm, wet knife trick is excellent for achieving clean, professional-looking cuts on the egg whites, which is crucial for presentation. Ensure the yolk mixture is whisked until incredibly smooth; for an exceptionally silky texture, you can push the mixture through a fine-mesh sieve. Don't hesitate to adjust the seasoning—a pinch more salt or a dash of your preferred hot sauce can significantly enhance the flavor. Chilling the deviled eggs before serving is essential, as it allows the flavors to meld and the filling to firm up properly.
2. Baked Macaroni and Cheese
Mac and cheese is the king of comfort foods, cheesy gooey middles and that crunchy golden top. Breadcrumbs or additional cheese on top, this is the one they’ve been holding out for. The aroma alone is what brings people in. Take your pick and get wild and add in some sharp cheddar or a burst of smoked gouda for an added boost, or cap with paprika for color. It’s a hug for a plate.
Cheeseburger Casserole
This comforting cheeseburger casserole combines classic macaroni and cheese with savory seasoned ground beef and onions. Topped with a blend of cheddar and mozzarella, it's baked until bubbly and golden, offering a hearty, family-friendly meal that's quick to prepare.
Equipment
- 1 Large Skillet For browning ground beef and onions.
- 1 Large Pot For preparing macaroni and cheese.
- 1 Shallow Baking Dish For assembling and baking the casserole.
- 1 Colander For draining excess grease from the ground beef.
- 1 Wooden Spoon or Spatula For stirring and breaking up meat.
Ingredients
Main
- 1 box macaroni and cheese
- 1/2 pound ground beef
- 1 onion chopped
- Salt and pepper
- 1 tablespoon Italian seasoning
- 1 cup shredded cheddar
- 1 cup shredded mozzarella
Instructions
- Pre-heat oven to 450 degrees F.
- Prepare macaroni and cheese as indicated on box. Set aside.
- In a skillet, add ground beef and onion, season with salt and pepper. Brown meat and drain grease. Mix beef, onions, macaroni and cheese, and Italian seasoning in a shallow baking dish. Top with shredded mozzarella and cheddar. Bake until cheese is melted.
Notes
To elevate the 'cheeseburger' flavor, consider adding a tablespoon of Worcestershire sauce or a squirt of ketchup/mustard to the ground beef mixture before combining with the macaroni. Ensure the macaroni is cooked al dente, as it will continue to cook slightly in the oven; this prevents a mushy texture. Properly draining the beef fat is crucial for a less greasy casserole. For an extra golden-brown crust, you can briefly broil the casserole for the last minute or two, watching carefully to prevent burning. Garnish with fresh chopped parsley or green onions for color and freshness if desired.
3. Buffalo Chicken Dip
This buffalo chicken dip is the one that people go for.
It’s loaded with shredded chicken, rich ranch, a splash of hot sauce, and a ton of melted cheese, all of which go into the oven to become golden, bubbly perfection. Serve it up with chips or veggies to use as “utensils” to scoop it up with, and watch it fade away. It’s spicy, it’s hot, and it’s just plain old fun to eat. Plus: it’s incredibly easy to prepare, so you can hang out at the party a little longer.
Buffalo Chicken Dip
Until a week ago, I had never heard of BCD. After tasting it at a Super Bowl party, I not only became addicted, but noticed that there's already a huge BCD craze taking over America. It's delish, but pretty processed and rich!
Equipment
- 1 9-inch Deep-Dish Pie Plate
- 1 Large Mixing Bowl
- 1 Whisk or fork For stirring and smoothing ingredients
- 1 Can Opener For canned chicken
Ingredients
Main
- 1 8-ounce package cream cheese, softened
- 1/2 cup blue cheese or ranch salad dressing
- 1/2 cup hot sauce
- 1/2 cup crumbled blue cheese
- 2 ounces mozzarella cheese shredded
- 2 9.75-ounce cans chicken in water, drained
- Crackers chips, and/or veggies, for dipping
Instructions
- Preheat the oven to 350 degrees F.
- In a (9-inch) deep-dish pie plate add the cream cheese and stir with a fork until smooth.
- Stir in the dressing, hot sauce and cheeses. Mix in the canned chicken and bake for 20 minutes or until the chicken mixture is hot and bubbling.
- Stir before serving with crackers, chips, and/or veggies.
Notes
1. Ensure your cream cheese is at room temperature and well-softened before mixing. This is crucial for achieving a smooth, lump-free dip. For best results, take it out of the refrigerator at least 30-60 minutes prior to preparation. 2. While canned chicken is convenient, consider using freshly cooked and shredded chicken for enhanced texture and flavor. Poach or bake chicken breasts, then shred them finely. 3. Adjust the hot sauce quantity to your preferred spice level. For a milder dip, reduce it slightly; for more heat, add a touch more. 4. Always stir the dip thoroughly just before serving to re-emulsify the ingredients and ensure even heating and distribution of flavors. 5. Garnish with a sprinkle of fresh chopped chives or green onions for a pop of color and fresh oniony note.
4. Skillet Scalloped Potato Gratin
Skillet scalloped potato gratin is a fancy schmancy title that’s actually not even difficult. Thinly sliced potato soaks up a rich, cheesy sauce, bakes until the edges are golden brown and the top is bubbly. A skillet imparts a homey, rough-around-the-edges quality that’s ideal for a potluck. It’s one of those sides that’s show-stopping enough to be memorable, and it’s good with just about anything.
Scalloped Potato Gratin
This recipe creates a classic Scalloped Potato Gratin, featuring thinly sliced russet potatoes baked in a rich, aromatic cream infused with bay leaves, thyme, garlic, and nutmeg. Topped with Parmesan, it bakes to tender perfection, offering a comforting and elegant side dish for any meal.
Equipment
- 1 Saucepan For heating the cream mixture
- 1 Casserole Dish Appropriate size for 4-6 servings
- 1 Slotted Spoon For removing aromatics from cream
- 1 Large Mixing Bowl For coating potatoes
- 1 Sharp Knife or Mandoline For precise, uniform potato slices
Ingredients
Main
- 1 1/2 cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme plus more to finish
- 2 garlic cloves chopped
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- Unsalted butter
- 2 pounds russet potatoes peeled and cut into 1/8-inch-thick slices
- 1/2 cup grated Parmesan plus more for broiling
Instructions
- Preheat the oven to 400 degrees F.
- In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.
- While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the Parmesan over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.
Notes
Achieving uniformly thin, 1/8-inch potato slices is crucial for even cooking; a mandoline is highly recommended for best results. When infusing the cream, heat gently over medium-low heat to extract maximum flavor from the herbs and garlic without scorching the cream. Avoid bringing it to a rolling boil. For an extra golden and bubbly crust, consider finishing the gratin under the broiler for 2-3 minutes after the initial covered bake. Always taste and adjust seasoning (salt and pepper) at each stage, as the potatoes will absorb much of the flavor from the cream.
5. Loaded Mashed Potatoes
Imagine the decadence of a loaded baked potato in massive, shareable casserole format. This rich mashed potato is silky smooth and topped with crispy bacon, melted cheddar, and a sprinkle of parsley. Dirt and richness combine in every bite, and it’s the table favourite. It’s simple to make and brings that cozy potluck vibe we all adore.
Creamy Loaded Mashed Potatoes
This recipe creates a rich and indulgent side dish of mashed potatoes loaded with cheddar cheese, creamy mayonnaise, sour cream, crisp bacon, and fresh green onions. Potatoes are boiled, mashed, combined with most ingredients, baked until bubbling, then topped with more cheese and bacon for a final melt. It's a comforting, savory dish perfect for gatherings or a hearty meal.
Equipment
- 1 4-quart Saucepot
- 1 Potato Masher
- 1 2-quart Shallow Baking Dish
- 1 Large Mixing Bowl (optional, can use saucepot)
- 1 Chef's Knife and Cutting Board
Ingredients
Main
- 3 lbs. all-purpose potatoes peeled and cubed
- 1-1/2 cups shredded cheddar cheese about 6 oz., divided
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 cup sour cream
- 3 green onions finely chopped (optional)
- 6 slices bacon crisp-cooked and crumbled
Instructions
- Preheat oven to 375 degrees. Spray 2-quart shallow baking dish with nonstick cooking spray; set aside.
- Cover potatoes with water in 4-quart saucepot; bring to a boil over high heat. Reduce heat to low and cook 10 minutes or until potatoes are tender; drain and mash.
- Stir in 1 cup cheese, Hellmann's® or Best Foods® Real Mayonnaise, sour cream, green onions and 4 strips crumbled bacon. Turn into prepared baking dish and bake 30 minutes or until bubbling.
- Top with remaining 1/2 cup cheese and bacon. Bake an additional 5 minutes or until cheese is melted. Garnish, if desired, with additional chopped green onions.
Notes
For optimal mashed potato texture, choose starchy potatoes like Russets; they break down beautifully and absorb the rich dairy. Avoid over-mashing, which can activate starches and lead to a gummy consistency – a simple hand masher is usually best. Ensure potatoes are thoroughly drained after boiling to prevent a watery final product. For a richer flavor profile, consider using room-temperature mayonnaise and sour cream as they incorporate more smoothly. Enhance the dish by adding roasted garlic to the mash or a pinch of smoked paprika. A brief broil at the very end can create a beautifully browned, crispy cheese crust, adding another layer of texture to this indulgent side. Always taste and adjust seasoning before baking.
6. Classic Broccoli Salad
When you’re in the mood for something fresh that can cut through richer foods, broccoli salad is the place to go. It’s crunchy sunflower seeds, crunchy broccoli, and some red onion, all in a creamy, zesty dressing. It’s the sweet and savory that truly make it divine. Do it as a night ahead, and the flavors are truly more divine. It’s a light, healthy addition that’s still rich in flavor.
Mustard Chicken Salad
This recipe creates a delightful Mustard Chicken Salad featuring roasted bone-in chicken and crisp-tender broccoli, all bound by a savory Dijon and whole-grain mustard dressing with fresh tarragon. It's a simple yet elegant dish, perfect for lunch or a light dinner, designed for flavors to meld beautifully after chilling.
Equipment
- 1 Sheet Pan For roasting chicken
- 1 Large Pot For boiling broccoli
- 1 Large Mixing Bowl For preparing the salad
- 1 Whisk For mixing the dressing
- 1 Cutting Board and Chef's Knife For dicing chicken and preparing vegetables
Ingredients
Main
- 2 whole 4 split chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 2 cups broccoli florets
- 1 1/2 cups good mayonnaise
- 2 tablespoons dry white wine
- 1/4 cup Dijon mustard
- 3 tablespoons whole-grain mustard
- 2 tablespoons minced fresh tarragon leaves
- 1 cup cherry or grape tomatoes halved
Instructions
- Preheat the oven to 350 degrees F.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and dice the chicken in large bite-size pieces.
- Meanwhile, add the broccoli florets to a large pot of salted boiling water. Cook for 1 minute, until crisp tender, drain, and place into a bowl of ice water until cool. This will stop the cooking and set the bright green color.
- For the dressing, whisk together the mayonnaise, wine, mustards, 1 tablespoon salt and 1/2 teaspoon pepper. Add enough sauce to the warm chicken to moisten well. Add the tarragon, broccoli, and tomatoes and mix gently to combine. Refrigerate for a few hours to allow the flavors to blend. Serve at room temperature.
Notes
1. Roasting bone-in, skin-on chicken yields a more flavorful and moist result than boneless, skinless breasts, as the bones and skin add richness during cooking. Ensure the chicken cools sufficiently before dicing for clean cuts.2. The ice bath for the broccoli is crucial. It halts the cooking process immediately, preserving the vibrant green color and crisp-tender texture, preventing mushiness.3. When adding the dressing, start with a generous amount to coat the warm chicken, allowing it to absorb flavor. Adjust quantity as needed to achieve your desired consistency.4. Refrigerating the salad for a few hours is essential; it allows the mustards and tarragon to meld with the chicken and vegetables, deepening the overall flavor profile. Serving at room temperature enhances the aromatics.
7. Pasta Salad with Italian Dressing
Pasta salad is a color riot on the potluck table. You combine penne or rotini with raw veggies and salty olives and finish it with zesty Italian dressing. It’s so easy add whatever vegetables you have on hand or perhaps some diced cooked chicken. It’s light but satisfying, and it will go with anything from burgers to casseroles. Everyone serves themselves second helpings.
Garden Pasta Salad
This easy Garden Pasta Salad combines tri-color spiral pasta with a vibrant medley of fresh vegetables like carrots, celery, bell peppers, tomatoes, and green onion. Tossed with Italian-style salad dressing and Parmesan cheese, it's a refreshing, flavorful dish perfect for gatherings or as a light meal, benefiting from a good chill before serving.
Equipment
- 1 Large Pot
- 1 Colander
- 1 Large Mixing Bowl
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 1 16 ounce package uncooked tri-color spiral pasta
- 1/2 cup thinly sliced carrots
- 2 stalks celery chopped
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped yellow bell pepper
- 1 pint grape tomatoes halved
- 1/2 cup chopped green onion
- 1 16-ounce bottle Italian-style salad dressing
- 1/2 cup grated Parmesan
Instructions
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
- Chill before serving.
Notes
Ensure pasta is cooked al dente; overcooked pasta becomes mushy in salads. Rinsing under cold water is crucial to stop the cooking process and prevent the pasta from sticking together, resulting in a firm, desirable texture. For best flavor, ensure all vegetables are chopped to a consistent, bite-sized dimension. Consider adding fresh herbs like parsley or dill for a brighter, more aromatic profile. For an elevated dressing, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, and dried oregano instead of a store-bought version. The chilling step is essential for the flavors to meld and for the salad to be refreshing.
8. Green Bean Casserole
Green bean casserole is an old but timeless classic that reminds me of family nights. The mushy green beans and the creamy sauce topped with crispy fried onions are instant favourites. It’s basic but fantastic, and it’s a sin getting the children to consume their greens. Prepare it with steamed green beans for extra crunch or sprinkle the thyme in the sauce for a twist. It’s total comfort food.
Best Ever Green Bean Casserole
This classic green bean casserole recipe by Alton Brown emphasizes fresh ingredients and technique for superior flavor and texture. It features homemade crispy baked onions, perfectly blanched green beans, and a rich, savory mushroom cream sauce, baked until bubbly for a comforting and elevated side dish.
Equipment
- 1 Large Mixing Bowl
- 1 Sheet Pan
- 1 8-quart saucepan For blanching green beans
- 1 Colander
- 1 12-inch cast iron skillet Oven-safe for baking
Ingredients
Main
- 2 medium onions thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt divided
- 1 pound fresh green beans rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Instructions
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Notes
Achieving perfectly crisp fried onions is key; ensure they are spread in a single layer on the sheet pan and tossed frequently to brown evenly without burning. The blanching and shocking of green beans is crucial for maintaining their vibrant color and tender-crisp texture, preventing them from becoming mushy in the casserole. When cooking the mushrooms, allow them to properly release their liquid before adding flour to develop a deeper, more concentrated flavor in the sauce base. Using fresh nutmeg and good quality chicken broth will significantly elevate the overall taste. Be mindful not to overcook the final casserole to maintain the green beans' integrity.
9. Sweet Potato Casserole
Sweet potato casserole is the ultimate marriage of sweet and savory. Sweet mashed sweet potatoes are topped with a crunchy pecan and brown sugar or gooey marshmallows your preference. It’s basically a side dish that doubles as dessert, and it never disappoints, particularly on chilly days. Rich consistency and comforting flavor make it always a potluck hit.
The Best Sweet Potato Casserole
This sweet potato casserole is sprinkled with a nutty crumb topping to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes down below. The filling gets an extra special pumpkin pie(ish) treatment with brown sugar and vanilla for a deep caramel flavor. (In fact, leftovers can be heated up and topped with a scoop of ice cream just like pie.) Want to make ahead for Thanksgiving or another special holiday? Not a problem. The casserole ingredients can be mixed and transferred to a baking dish. Cover and refrigerate until ready to bake but leave off the topping. Store it separately at room temperature in an air-right container and sprinkle it on right before baking.
Equipment
- 1 Large Pot For boiling sweet potatoes
- 1 Potato Masher Or ricer for smoother texture
- 1 2-Quart Baking Dish Oven-safe
- 2 Mixing Bowls One large for filling, one medium for topping
- 1 Whisk For combining ingredients
Ingredients
Main
- 1/2 stick 4 tablespoons unsalted butter, melted, plus more for buttering the baking dish
- 3 to 4 large sweet potatoes about 1 3/4 pounds, peeled and cubed
- 1/2 cup milk
- 1/4 cup brown sugar packed
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 stick 4 tablespoons unsalted butter, melted
- 1/4 teaspoon kosher salt
- 3/4 cup chopped pecans
Instructions
- For the sweet potatoes: Add 1 3/4 pounds peeled and cubed sweet potatoes to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are very tender, 15 to 20 minutes. Drain and cool. Mash the sweet potatoes.
- For the filling: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Whisk together the butter, mashed sweet potatoes, milk, brown sugar, vanilla, salt and eggs in a large bowl. Transfer to the prepared baking dish.
- For the topping: Combine the flour, brown sugar, butter and salt in a medium bowl until moist and the mixture clumps together. Stir in the pecans. Sprinkle the mixture over the top of the sweet potatoes in an even layer. Bake until mostly set in the center and golden on top, 25 to 30 minutes. Serve hot.
Notes
Achieving a perfectly creamy sweet potato base is key; ensure sweet potatoes are cooked until very tender before mashing, perhaps even using a ricer for ultimate smoothness. For deeper flavor in the filling, consider adding a pinch of ground cinnamon or nutmeg to complement the brown sugar and vanilla. The crumb topping's texture is crucial, so ensure it's evenly distributed for a balanced crunch in every bite. When making ahead, store the topping separately to prevent it from becoming soggy, sprinkling just before baking. This dish excels warm, but don't hesitate to serve leftovers topped with a scoop of vanilla bean ice cream for a delightful dessert.
10. Cheesy Hash Brown Casserole
Others refer to it as “funeral potatoes,” but all of its comfort and happiness are in cheesy hash brown casserole. It’s rich and cheesy, topped with a crunchy topping that’s impossible to resist. It goes well with all things roast, salad, name it. It’s daft simple to prepare, and it’s one of those dishes everyone begs for at each potluck. Bring it, and you’ll be the day’s hero.
Hash Brown Casserole
Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!
Equipment
- 1 9x9 inch Casserole Dish
- 1 Large Mixing Bowl
- 1 Spatula or Sturdy Spoon For mixing and spreading
- 1 Box Grater For coarsely grating the onion
- 1 Chef's knife For cutting slices
Ingredients
Main
- 1 tablespoon unsalted butter at room temperature
- One 16-ounce bag frozen shredded hash brown potatoes thawed
- 8 ounces sharp yellow Cheddar shredded (about 4 cups)
- 1/2 cup sour cream plus more for garnish
- 1 medium yellow onion coarsely grated
- 1 large egg
- 1 1/2 teaspoons sweet paprika
- 1/4 teaspoon cayenne
- 1/4 cup plus 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
- Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
- Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.
Notes
Ensure your frozen hash browns are fully thawed and well-drained. Excess moisture will lead to a soggy casserole rather than the desired crispy-creamy texture. For the onion, coarsely grating is specified, but for a smoother texture and integrated flavor, consider finely grating it or even briefly sautéing it until translucent before mixing, which also tames its raw bite. The combination of sweet paprika and cayenne offers a gentle warmth; for a smoky depth, a touch of smoked paprika would be excellent. Baking until the edges are deeply browned and crispy is paramount for texture. If the top isn't as golden as desired, a brief minute or two under the broiler at the very end can create a beautifully crisp crust, but watch it closely to prevent burning.
11. Grape Salad
Grape salad is a sneaky, sweet salad. Ripe, plump grapes are mixed with a rich yogurt cream cheese dressing, topped with crushed pecans and brown sugar. It’s cold but is full of richness of flavor, good to serve as a side or even as a light dessert. It’s easy to make and always brings up conversation it’s not your average salad!
Grape Salad
This refreshing grape salad combines crisp green and purple grapes with a luscious, creamy dressing made from cream cheese, sour cream, sugar, and vanilla. Chilled to perfection, it's finished with a delightful crunch of brown sugar and pecans, creating a harmonious blend of textures and sweet, tangy flavors, ideal for a light dessert or side.
Equipment
- 1 Large Mixing Bowl For preparing the cream cheese dressing.
- 1 Electric Mixer Essential for achieving a smooth, lump-free cream cheese mixture.
- 1 9x13 inch Baking Dish For assembling, coating, and chilling the grape salad.
- 1 Rubber Spatula For scraping down the bowl and gently tossing the grapes.
- 1 Chef's Knife and Cutting Board For finely chopping pecans.
Ingredients
Main
- 2 pounds seedless green grapes
- 2 pounds seedless purple grapes
- One 8-ounce package cream cheese room temperature
- One 8-ounce container sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar firmly packed
- 1/2 cup pecans finely chopped
Instructions
- Wash the grapes and dry thoroughly with paper towels. Put the dry grapes in a 9-by-13-inch baking dish. In a bowl, combine the cream cheese, sour cream, granulated sugar and vanilla. Mix well using an electric mixer. Pour this mixture over the grapes and toss together until all the grapes are coated. Chill in the refrigerator.
- Just before serving, sprinkle with the brown sugar and pecans.
Notes
1. Thoroughly drying the grapes is paramount; any residual water will dilute the creamy dressing. After washing, a salad spinner or meticulous patting with paper towels is essential.2. Ensure cream cheese is at true room temperature. This allows it to whip smoothly with the sour cream and sugar, preventing lumps and ensuring a velvety texture for the coating.3. For enhanced flavor and aroma, lightly toast the pecans before chopping. This brings out their natural oils and nuttiness, adding depth to the final topping. A quick toast in a dry pan over medium heat until fragrant is sufficient.4. A tiny pinch of fine sea salt in the cream cheese mixture can help balance the sweetness and elevate the overall flavor profile. For an extra touch of brightness, a teaspoon of fresh lemon zest can be folded into the dressing.
12. Baked Ziti
Baked ziti is a large comfort food that serves a crowd with minimal fuss. All together, the pasta, tomato sauce, ricotta cheese, and melted mozzarella are mixed and baked into a cheesy comfort food. It’s puffed and irresistible coming out of the oven. It’s an excellent choice for potlucks as it is easy to make and everyone enjoys that Italian comfort food feeling.
Baked Ziti with Sausage and Spinach
A hearty baked ziti featuring ziti pasta, crumbled Italian sausage, fresh spinach, and creamy ricotta cheese, all mixed with marinara sauce and baked until bubbling and golden.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For cooking sausage
- 1 Large Mixing Bowl
- 1 Baking Dish Approximately 9x13 inch
Ingredients
Main
- 1 package of Severino Ziti
- 1 jar of Rao's Homemade Marinara Sauce
- 2 cups of spinach
- 1 lb of mild italian sausage
- 1/2 cup of whole milk ricotta
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil.
- Cook ziti according to package directions, slightly less than al dente; drain and set aside.
- In a large skillet, brown the mild Italian sausage over medium heat, breaking it into small pieces.
- Drain excess fat from the sausage.
- Stir in the marinara sauce and spinach into the skillet with the sausage. Cook until spinach is wilted.
- In a large mixing bowl, combine the cooked ziti, sausage-sauce mixture, and ricotta cheese.
- Pour the mixture into a 9x13 inch baking dish.
- Cover with foil and bake for 20-25 minutes.
- Remove foil and bake for another 5-10 minutes, or until bubbling and lightly browned.
Notes
Brown the sausage thoroughly before combining with sauce. Cook the ziti al dente, as it will continue cooking in the oven. Wilt the spinach directly into the hot sauce mixture or with the sausage to save a step. For a richer flavor, you can add a little mozzarella or parmesan cheese to the ricotta mixture or sprinkle on top before baking.
13. Crockpot Meatballs
Crockpot meatballs are a magic solution for the potluck. Just add them to barbecue sauce, grape jelly, or marinara and let the slow cooker do its magic. Tender and full of flavor, they’re ready to spear onto a toothpick or pile on a plate. Adults and children love them, and before you know it, it’s gone.
Grape Jelly Slow-Cooker Meatballs
Many versions of this dish live on the Internet and for good reason—it’s quick, easy and a real crowd pleaser. We find some of them a bit too cloying though, so we scaled down the jelly and added a little acidity and heat in the form of Dijon mustard, cider vinegar and hot sauce to create the perfect balance of sweet and tangy. We use beef meatballs, but you can substitute turkey or veggie ones.
Equipment
- 1 Slow Cooker 4- to 6-quart capacity
- 1 Mixing Spoon Heat-resistant
- 1 Measuring Cups For liquids
- 1 Measuring Spoons
Ingredients
Main
- 2 cups chili sauce such as Heinz
- 1 cup grape jelly
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 teaspoon hot sauce such as Tabasco
- One 32-ounce bag frozen cocktail-size beef meatballs
Instructions
- Stir together the chili sauce, jelly, mustard, vinegar and hot sauce in a 4- to 6-quart slow cooker. Add the meatballs and stir to coat with the sauce. Cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours.
Notes
To prevent a "cloying" sauce, ensure accurate measurements of Dijon, vinegar, and hot sauce; these are crucial for balancing the sweetness of grape jelly. For enhanced texture, consider searing the frozen meatballs in a skillet for a few minutes to create a slight crust before adding them to the slow cooker, which adds depth and prevents them from becoming too soft. This versatile dish is excellent for make-ahead meals or large gatherings, as it holds well on the 'Warm' setting and can be easily doubled. Serve as an appetizer with toothpicks or as a main over rice or mashed potatoes.
14. Seven Layer Salad
Seven layer salad is as pretty as it is delicious. Layers of lettuce, peas, bacon, cheese, and more get topped with a creamy dressing. Make it ahead, and the flavors blend together beautifully. It’s a fresh, colorful addition that balances out richer dishes, and the layered look makes it a showpiece on the table.
7-Layer Pasta Salad
This easy 7-Layer Pasta Salad combines al dente farfalle with fresh broccoli, diced ham, and shredded cheddar, layered with creamy avocado, crisp romaine, and juicy tomatoes. It's bound by a zesty buttermilk-mayonnaise dressing with fresh herbs and lime. Perfect for a quick, vibrant side or light meal, best served after a gentle toss to distribute flavors.
Equipment
- 1 Large Pot For boiling pasta and broccoli.
- 1 Colander For draining pasta and broccoli.
- 1 Whisk For preparing the dressing.
- 1 Large Mixing Bowl For tossing pasta and preparing dressing.
- 1 Large Glass Serving Bowl For assembling and presenting the layered salad.
Ingredients
Main
- Kosher salt
- 8 ounces farfalle about 2 cups
- 2 stalks broccoli cut into florets
- 1/2 cup mayonnaise
- 1/2 cup buttermilk
- 1/4 cup plus 1 tablespoon chopped fresh chives
- 1/4 cup chopped fresh parsley
- Juice of 1 lime
- Freshly ground black pepper
- 2 avocados diced
- One 12-ounce piece deli ham diced (about 2 cups)
- 8 ounces yellow Cheddar cheese shredded
- 1 small head romaine lettuce sliced
- 2 tomatoes diced
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs), adding the broccoli during the last 4 minutes of cooking. Drain the pasta and broccoli and rinse under cool water; shake off the excess. Remove the broccoli and pat dry.
- Whisk the mayonnaise, buttermilk, 1/4 cup chives, the parsley, half of the lime juice, 1/4 teaspoon salt, and pepper to taste. Toss the pasta and a few tablespoons of the dressing in a medium bowl.
- Assemble the salad: Toss the avocados with the remaining lime juice in a large glass serving bowl and season with salt; arrange in an even layer. Top with layers of the ham, broccoli, pasta, cheese, lettuce and tomatoes. Drizzle some of the remaining dressing on top and sprinkle with the remaining 1 tablespoon chives, or cover and refrigerate the salad and dressing separately up to 6 hours. (Bring to room temperature before serving.)
Notes
To ensure perfectly cooked pasta, boil until al dente and immediately rinse with cold water to halt the cooking process and prevent stickiness; this also helps cool it down for the salad. For the broccoli, aim for tender-crispness, not mushy. The key to the dressing is balancing the tangy buttermilk with the fresh herbs and lime juice; adjust seasoning to taste. When dicing avocados, toss them immediately with lime juice to prevent oxidation and browning, maintaining their vibrant green color. While the layered presentation is visually appealing, gently toss the salad just before serving to ensure every bite is coated with the delicious dressing and a mix of all ingredients. If preparing ahead, store the dressing and layered salad separately, combining and tossing right before serving for optimal texture and freshness.
15. Cornbread Casserole
Cornbread casserole brings another layer of creaminess and a soft, moist texture to the finest cornbread’s. It’s lightly sweetened to balance out, adding richness to savory foods like salads or roasts. It’s simple to prepare and a favourite that brings comfort, homey flavor to the potluck.
Chipotle Tamale Pie
This easy recipe creates a comforting tamale pie by combining seasoned ground turkey with beans, tomatoes, and chipotle chiles. The savory filling is topped with a quick cornbread batter and baked until golden brown, resulting in a flavorful, hearty casserole.
Equipment
- 1 8-inch Baking Dish
- 1 Nonstick Skillet Large enough to brown meat and combine filling
- 1 Mixing Bowl For preparing cornbread batter
- 1 Spoon For pressing the filling
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 tablespoon unsalted butter at room temperature
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium yellow onion chopped
- 1 green bell pepper diced
- 2 garlic cloves finely minced
- 2 teaspoons ground cumin
- 1 15-ounce can pinto beans, drained and rinsed
- 1 8-ounce can diced tomatoes
- 2 chipotle chiles plus 1 teaspoon adobo sauce, from can chipotle in adobo
- 1 cup grated Cheddar
- 1/2 cup chopped fresh cilantro leaves
- 1 8.5-ounce package cornbread mix
- 1 egg
- 1/3 cup milk
Instructions
- Preheat oven to 400 degrees F.
- Grease an 8-inch baking dish with the butter and set it aside.
- Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
- Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
- Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
- Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
Notes
Ensure the ground turkey is thoroughly browned and excess fat is drained before adding other filling ingredients to prevent a greasy result. Simmer the filling until slightly thickened; this helps the final pie hold its shape. Pressing the turkey mixture firmly into the baking dish creates a solid base for the cornbread topping. Bake until the cornbread is evenly golden brown, indicating it's cooked through. Letting the pie rest for 5 minutes allows it to set, making it easier to slice.
Potlucks aren’t just about food potlucks are about sharing part of yourself with family and friends. These dishes, from casseroles to salads, are all about bringing people together around the table. Pick one, add your own spin to it, and watch the table smile. To good food and fantastic memories at your next potluck!
