A potluck is easier to plan when you know which dishes can feed a crowd and travel well. These 21 recipes offer plenty of choices, from creamy pasta salads and cheesy casseroles to smoky appetizers and hearty sides. Some can be prepared ahead, while others are better served straight from the oven or grill. Whether you’re bringing a main dish, a salad, or something for everyone to snack on, there is plenty here to fill the table.
Chicken Spaghetti
A bubbly cheese topping makes Chicken Spaghetti easy to spot among the dishes on a potluck table. Cooked chicken, broken spaghetti, bell peppers, cream cheese, and cheddar fill a large baking dish, with eight servings to share. The creamy sauce helps the pasta stay moist as you carry it to the host’s kitchen. Bring it covered and serve it warm, with a big spoon so guests can help themselves without breaking up the whole casserole.
Get the Recipe: Chicken Spaghetti
Pesto Orzo Salad
Bright green pesto and little pearls of mozzarella give Pesto Orzo Salad plenty of color next to heavier potluck mains. Tender orzo is tossed with grape tomatoes, sun-dried tomatoes, green onions, Parmesan, and a creamy pesto dressing. The recipe makes six servings and is served chilled, making it a useful dish to prepare before leaving home. Bring the toasted pine nuts separately and sprinkle them on just before serving so they keep their crunch.
Get the Recipe: Pesto Orzo Salad
Big Mac Tacos
Crisp-edged tortillas and familiar burger toppings make Big Mac Tacos a playful option when the potluck includes a grill or outdoor griddle. Ground beef is pressed onto flour tortillas and cooked with the meat against the hot surface, then finished with American cheese, lettuce, onions, pickles, and burger sauce. The recipe makes six tacos in about 25 minutes. Set out the toppings beside the griddle and let guests assemble their own while the tortillas are still hot.
Get the Recipe: Big Mac Tacos
Tini’s Mac & Cheese with a Twist
A thick blanket of melted cheese gives Tini’s Mac & Cheese with a Twist the kind of golden top guests look for in a baked pasta dish. Cavatappi sits in a rich sauce made with evaporated milk, heavy cream, and a blend of mozzarella, Colby Jack, and cheddar. The recipe serves twelve, making one pan useful for a larger table. Carry it covered to keep it warm, then uncover just before serving so everyone can see the baked cheese topping.
Get the Recipe: Tini’s Mac & Cheese with a Twist
Classic Red Potato Salad with Pickles
A tangy bite cuts through the creamy dressing in Classic Red Potato Salad with Pickles, a familiar side with more crunch than a plain potato salad. Red potatoes keep their skins on and join dill pickles, shallot, mayonnaise, and sour cream in a bowl that serves six. Prepare it ahead and keep it chilled during the trip to the potluck. A serving spoon and a spot near the other cold sides are all it needs once you arrive.
Get the Recipe: Classic Red Potato Salad with Pickles
Pork Tenderloin Crostini with Lime Crema
Little toasts topped with seasoned pork make Pork Tenderloin Crostini with Lime Crema easy to pass around before everyone fills a dinner plate. Roasted pork tenderloin is sliced onto baguette pieces and finished with a lime-scented creamy topping. The recipe makes six servings and includes time for the pork to rest before slicing. Carry the bread, pork, and crema separately, then assemble at the host’s home so the crostini stay crisp instead of becoming soggy in transit.
Get the Recipe: Pork Tenderloin Crostini with Lime Crema
John Wayne Casserole
A cheesy top hides the hearty layers in John Wayne Casserole, where a biscuit-mix base supports seasoned ground beef, peppers, tomatoes, and corn. Cream cheese and cheddar bring the layers together in a baking dish that serves eight. It is a filling contribution when the sign-up sheet still needs a main dish. Let the casserole settle briefly before cutting squares, then serve it warm with a sturdy spatula so the layers stay together on each plate.
Get the Recipe: John Wayne Casserole
Mexican Street Corn Salad
Sweet corn with smoky edges makes Mexican Street Corn Salad a bright addition to a table full of creamy casseroles. Grilled corn kernels mix with red bell pepper, green onion, jalapeño, cilantro, cotija, lime juice, and mayonnaise. The recipe makes six servings, and the corn can be cooked before the final mixing. Keep the salad chilled for the trip and add the last sprinkle of cheese after arriving, when the bowl is ready to set out.
Get the Recipe: Mexican Street Corn Salad
Smoked Lil Smokies
Sticky, smoky bites make Smoked Lil Smokies an easy appetizer to serve with toothpicks while the main dishes are being arranged. The little sausages cook in a smoker with barbecue sauce, raspberry jam, and Worcestershire sauce for a sweet-and-savory coating. The recipe serves four and needs about two and a half hours of smoking, so plan it ahead. Carry them in a covered, heat-safe dish and keep them warm for guests who arrive at different times.
Get the Recipe: Smoked Lil Smokies
Grilled Asparagus and Potato Salad
Charred asparagus and tender baby potatoes give Grilled Asparagus and Potato Salad more texture than the usual bowl of chilled potatoes. Red bell pepper and onion join the grilled vegetables, while chives, parsley, white wine vinegar, mayonnaise, and whole-grain mustard form the dressing. The recipe serves six and takes about 30 minutes. Bring it in a covered bowl and offer a wide serving spoon so guests can get some of each vegetable on their plates.
Get the Recipe: Grilled Asparagus and Potato Salad
Mexican Rice
Fluffy, separate grains make Mexican Rice an easy side to spoon alongside grilled meat, casseroles, or tacos. Long-grain rice cooks with tomato, onion, garlic, and seasoning, while cilantro and a little lime bring a fresh finish. The recipe makes six servings in about 30 minutes, so it can be prepared close to departure. Transfer it to a covered serving dish while warm and fluff it with a fork just before the potluck meal begins.
Get the Recipe: Mexican Rice
Rotisserie Chicken Pasta Salad
Creamy dressing and plenty of chicken make Rotisserie Chicken Pasta Salad substantial enough to share as a side or serve as a lighter main. Short pasta joins shredded rotisserie chicken, roasted red peppers, red onion, parsley, and a Greek yogurt dressing. The recipe serves six and takes about 30 minutes. Chill the salad before traveling and carry it in an insulated cooler, then set it out with a serving spoon when the cold dishes are ready.
Get the Recipe: Rotisserie Chicken Pasta Salad
Easy Grilled Beef Burgers
Juicy patties with a lightly smoky finish make Easy Grilled Beef Burgers a good choice when the potluck is centered around a backyard grill. Ground beef is seasoned with barbecue sauce, garlic powder, onion powder, salt, and pepper, then shaped into eight burgers. Bring buns, cheese, lettuce, tomato, and pickles so guests can build their own. Cook the patties on site if possible, since burgers are at their best straight from the grill rather than held in a covered dish.
Get the Recipe: Easy Grilled Beef Burgers
Shrimp and Grits Casserole
Creamy, cheesy grits make Shrimp and Grits Casserole stand out from the usual tray of baked pasta. The grits bake with cheddar and pepper jack, then a savory shrimp mixture with bacon, red pepper, onion, and garlic goes on top. The recipe serves six and takes about an hour and ten minutes. Carry the casserole covered and keep the shrimp topping warm, adding it close to serving time so each spoonful has both seafood and grits.
Get the Recipe: Shrimp and Grits Casserole
Giant Cheese Stuffed Shells
Generous pasta shells filled with cheese give Giant Cheese Stuffed Shells an easy-to-portion place among the main dishes. Jumbo shells hold a ricotta-based filling and bake in a creamy garlic Alfredo sauce with Parmesan and other cheese. The recipe makes six servings, with each shell acting as its own little portion. Bring the pan covered and warm, then offer a large spoon or spatula so guests can lift the shells without spilling the sauce onto neighboring dishes.
Get the Recipe: Giant Cheese Stuffed Shells
Deviled Egg Pasta Salad
A familiar deviled-egg flavor runs through Deviled Egg Pasta Salad, giving plain macaroni salad a richer, tangier twist. Elbow macaroni and chopped hard-boiled eggs get folded into a creamy mayonnaise-based dressing with the seasonings associated with deviled eggs. The recipe serves eight and takes about 20 minutes before chilling. Keep the bowl cold during transport and set it beside the other chilled sides, with a spoon big enough to lift both the pasta and egg pieces.
Get the Recipe: Deviled Egg Pasta Salad
Cabbage Roll Casserole
All the hearty layers of stuffed cabbage appear in Cabbage Roll Casserole without having to wrap individual leaves. Ground beef, cabbage, cooked rice, tomatoes, garlic, and onion bake together in a dish that serves eight. The casserole takes about an hour and ten minutes, so it is worth making before guests arrive. Carry the pan covered, then cut or spoon out generous portions while warm so everyone gets cabbage, rice, and beef in the same serving.
Get the Recipe: Cabbage Roll Casserole
Bacon Fried Corn
Smoky bacon bits turn Bacon Fried Corn into a side that can hold its own beside burgers and grilled meats. Corn kernels cook on a Blackstone or other flat-top griddle with chopped bacon, garlic, green onions, and paprika, then get finished with parsley. The recipe makes four servings in about 15 minutes. Double the batch for a bigger potluck and serve it warm in a covered bowl, with a slotted spoon if the bacon has released extra fat.
Get the Recipe: Bacon Fried Corn
Artichoke-Jalapeno Dip
A creamy dip with little pockets of heat makes Artichoke-Jalapeno Dip a welcome addition to the appetizer table. Artichoke hearts, Parmesan, cream cheese, mayonnaise, lemon juice, parsley, and fresh jalapeño are blended, then served without baking. The recipe makes ten servings and takes about ten minutes, giving you an easy dish to prepare before leaving. Keep it chilled in transit, and place sturdy crackers or crisp vegetable sticks nearby so guests can scoop it without making a mess.
Get the Recipe: Artichoke-Jalapeno Dip
Old Fashioned Ham Salad
A savory, spreadable filling makes Old Fashioned Ham Salad useful when the potluck needs something besides another casserole. Finely chopped cooked ham and dill pickles are mixed with mayonnaise and sour cream into a creamy salad. The recipe makes four servings in about ten minutes, so doubling it may be useful for a larger group. Keep the bowl cold and serve with small rolls or crackers, allowing guests to make a sandwich or take a small scoop.
Get the Recipe: Old Fashioned Ham Salad
Texas Cowboy Stew in a Dutch Oven
A hearty pot that can feed the late arrivals makes Texas Cowboy Stew in a Dutch Oven a practical main for a casual potluck. Ground beef, smoked sausage, beans, potatoes, peppers, and beef stock simmer into a thick, spoonable stew. The recipe serves ten in about an hour, leaving plenty to divide among bowls. Bring it hot in a covered pot and provide a ladle and sturdy bowls so guests can help themselves without balancing a shallow plate.
Get the Recipe: Texas Cowboy Stew in a Dutch Oven