How about something easy-peasy...crock-pot full of BBQ pulled pork & a bunch of Kaiser rolls?

No, well...how about every kid's favorite Mac'n Cheese?

Hmmmm... Chicken enchilladas verde are pretty quick to put together, can be refrigerated overnight, baked in the morning, & rewarmed.

OK, I'm out of ideas.

/tricia

Remind me and this evening I'll post my recipe for an onion casserole.

I got it from a Shaker cookbook and have made some modifications to it.

It's fantastic.

I have a broccoli and rice side dish that travels well and everyone seem to love it.

Broccoli & Rice Casserole
2 10 oz pkg frozen chopped broccoli cooked
1 8 oz jar cheese whiz (you could make a cheese sauce)
1/4 cup butter
1 cup chopped onions
1 can cream of chicken soup or cream of celery soup
1/2 cup milk
1 tsp worcestershire sauce
Dash nutmeg
1 cup grated cheddar cheese
Soften onions in butter, stir in milk, soup, and cheese whiz, spices, broccoli and rice.
Pour into a greased 9 x 13 glass pan.
Bake 30 mins at 350o Top with 1 cup grated cheese.
I usually double the recipe.

Linda

I only have one potluck dish! Tells you how often I go to one! LOL The beauty in this dish is that it can be eaten, hot, warm or room temp.

Chicken Marbella - Serves 10-12 (from the Silver Palate)

9 pounds chicken - either whole birds quartered or a combo of thighs and breasts (If using breasts be sure not to overcook)
1 head garlic peeled and chopped
1/4 cup dried oregano
salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish olives
1/2 cup capers and a bit of the juice
6 Bay leaves
1 cup brown sugar
1 cup white wine (can sub chicken broth)
1/4 cup Italian parsley, chopped

Combine chicken garlic, oregano,salt,vinegar, oil, prunes, olives. capers and bay leaves. Marinate & refrigerate overnight.

Arrange chicken in a single layer in one or two large baking dishes. Spoon marinade over evenly. Sprinkle chicken evenly with brown sugar and pour white wine around them.

Bake in a for 50 minutes to 1 hour at 350. Do not over cook.

Transfer chicken and prunes etc to a serving platter. Moisten with a few spoonfuls of the sauce. Sprinkle with chopped parsley. Pass the remaining sauce in a sauceboat.

If preparing a few days in advance refrigerate cooked chicken in the sauce and allow to come to room temp before reheating, just until warmed through.

If serving cold allow to come to room temp before serving.

Here is a link that might be useful: This thread had some other ideas

I just got in from a funeral lunch where we served almost 100...this got rave reviews...it's Nancy's recipe. What I did differently was to break up the noodles and saute in about 3 T butter and 2 T sugar until browned and caramelized and add at the last minute. I didn't use any almonds because of the possibility of nut allergies I added the noodles at the last minute...but it would have been better with the almonds.
ORIENTAL CABBAGE SALAD
1 Lg (2lb) pkg cole slaw mix
1 bunch green onions (5-6), chopped, include some greentops)
½ C sunflower seed
½ C slivered almonds
1 pkg Beef Raman Noodles, crushed
1 pkg Chicken Ramen Noodles, crushed
Dressing
seasoning mix from Ramen Noodles (optional,but it does add flavor)
1 C canola oil
½ to ¾ C sugar (to taste)
½ C vinegar
¼ C soy sauce
1 Tbsp sesame oil
Blend the dressing ingredients together well, to disolve sugar.
In a large bowl combine slaw mix, green onions, sunflower seeds and almonds.
Pour dressing over the slaw and refrigerate until serving, add crushed noodles and toss just before serving. The noodles will soften and soak up the dressing once they are added. While many like the crunch of the noodles, I like it just as well after it has set, even the next day. Will keep 5 days at 40°.
6-8 servings (very generous)

how about every kid's favorite Mac'n Cheese?

I was thinking the same thing!

Or how about Spanish rice?

Sweet & sour meatballs in a slow cooker? Barbecue meatballs? Can be made the day before and reheated on Sunday.

Scallopped potatoes?

Cauliflower au gratin?

Dang, Chase, I could feed the entire congregation with that recipe!!
(It's a VERY small church....maybe 30 in attendance, on a good Sunday).

Lindac, I think (with a couple of modifications I have everything for Oriental Cabbage Salad).

Cabbage and a few carrots could sub for the slaw mix.
Crunchy chow mein noodles for the ramen.
Chicken and/or beef soup base for the flavor packet.
Cashews, peanuts or pecans for the almonds (or just extra sunflower seeds).

I have the rest. Hmmmmmmmmmmmmm C&P....it's definitely on the list of possibilities! Sounds delicious.

lyndalulu, Broc/Rice sounds good too....I just don't have frozen broc. right now. :+(

/tricia, I thought about the same thing. Maybe on mini buns so the serving sizes aren't overwhelming.

kframe, anxious to see that onion casserole......

I forgot to mention that well over 75 percent of the congregation probably have dentures, some sort of dietary restrictions and I'm pretty sure this is their "Big Cheat" for the month! hee hee.

Deanna

I love that Chinese coleslaw that Linda posted. It's so easy and good.

Speaking of Mac-n-cheese - how about this crockpot version? It is GREAT:

CROCKPOT MACARONI & CHEESE

8 oz. elbow macaroni, cooked and drained
4 cups shredded sharp cheddar cheese, divided
1 (12 oz.) can evaporated milk
1-1/2 cups milk
2 eggs
1 tsp. salt
1/2 tsp. pepper

Place cooked macaroni in slow cooker that has been coated with nonstick cooking spray. Reserve 1 cup cheese; add rest of cheese and the other ingredients to the macaroni. Mix well. Sprinkle remaining cheese on top. Cook on HIGH at least 2-1/2 hours. Do not remove cover or stir until ready to serve.

Source of Recipe: Mr. Food.

Here are a few that have been well received, and can be made/prepped ahead and assembled in a short time. Crockpots work well for keeping warm, too.

Hot Dill Potato Salad

1T butter
1T flour
1/2tsp salt
1/2tsp dry dill weed
1c milk
1/2c mayonnaise
2T minced onion
4c potatoes, cooked, peeled & diced

Melt butter, add flour and seasonings. Whisk in milk slowly, until mixture thickens. Add mayonnaise and onion, mix well. Fold in potatoes, place in casserole. Sprinkle with paprika, bake 30 minutes at 350F

JulieÂs Baked Beans

1lb ground beef, browned and drained
1/2lb bacon, cooked until crisp, crumbled
1T Worcestershire sauce
1/2c catsup
1/2c light molasses
1/2c brown sugar
2 medium onions, chopped
1 3lb7oz can B&M or BushÂs beans

Place all ingredients in casserole and bake one hour at 325F

OR
Place all ingredients in crockpot and cook 5-6 hours on low.

Sloppy Joe Meatballs
Source: Better Homes and Gardens
Makes 21 servings

Ingredients

 1 egg, beaten
 1/4 cup fine dry bread crumbs
 1 medium onion, finely chopped (1/2 cup)
 1/4 teaspoon dried oregano, crushed
 1 pound lean ground beef
 1/2 cup chopped green sweet pepper
 1 tablespoon cooking oil
 1 15-ounce can tomato sauce
 2 tablespoons brown sugar
 1 tablespoon prepared mustard
 1 teaspoon chili powder
 1/4 teaspoon black pepper
 1/4 teaspoon garlic salt
 Dash bottled hot pepper sauce (optional)

Directions
1. Heat oven to 350 degree F. Combine egg, bread crumbs, 1/4 cup of the onion, and the oregano in a large mixing bowl. Add the ground beef and mix well. Shape into 42 meatballs about 3/4-inch in diameter. Arrange in a single layer in a 15x10x1-inch baking pan. Bake for 12 to 15 minutes or until no pink remains. Drain well.

2. Meanwhile, cook remaining 1/4 cup onion and the sweet pepper in hot oil in a large saucepan until vegetables are tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt, and if desired, hot pepper sauce. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Serve immediately. Makes 21 servings.

Make-Ahead Tip: Carefully place drained meatballs in sauce. Place in shallow freezer containers. Cool slightly. Cover and freeze up to 1 month. To serve, thaw meatball mixture in refrigerator overnight. Place in a large saucepan. Cook over medium-low heat until heated through (about 10 minutes), stirring occasionally.

Serve in a fondue pot, large warmed ceramic bowl, or crockery cooker. Or, to reheat in a crockery cooker, heat thawed meatballs and sauce, covered, on high heat for 2 to 2-1/2 hours

Linda

If you were interested in bringing baked beans, I'll get my mom's recipe. It's kind of infamous among friends/family.

Deanna, you can't go wrong with the Oriental Slaw, don't think I have ever had anyone not like it.

Here's another one that is also really good and easy to make ahead and take. It's different and tastes better than it sounds. I have made it just as written and I have also made it adding ground beef to the layers when I wanted more of an entree.

CORNBREAD SALAD

Serves 12

Pan size 9X13

1 (16 ounce) package corn bread mix
10 slices bacon
1 (1 ounce) package ranch dressing mix
1 1/2 cups sour cream
1 1/2 cups mayonnaise
2 (15 ounce) cans pinto beans, drained

3 tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese
2 (11 ounce) cans whole kernel corn, drained

Prepare corn bread according to package directions. Cool, crumble, and set aside.

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Whisk together the dressing mix, sour cream, and mayonnaise.

Crumble half the corn bread in the bottom of a large serving dish. Top with half the beans. Layer the beans with half of the tomatoes, green bell pepper, and green onions. Sprinkle with half the cheese, corn, bacon, and the salad dressing mixture. Repeat the layers. Cover, and chill at least 2 hours before serving.

Nancy

Potlucks are usually heavy on casseroles, as you say, and meat-in-sauce dishes. A veggie dish can be a nice accompaniment. So, I suggest:

BEANS AND GREENS
----------------
Cannellini or other white beans, canned or dry beans cooked
Minced garlic
Extra virgin olive oil
Escarole or other greens
Chicken broth (can be water and bullion cubes)
Crushed red pepper

1. Wash greens and chop in large pieces.
2. Saute garlic in oil.
3. Add greens and broth.
4. Cook well until greens are tender.
5. Add other ingredients.
6. Cook until well heated and mingled.
7. Check seasonings, S&P.

Notess:

I don't do recipes with quantities usually. Follow your intuition and cooking sense.

Greens cook down a lot. Use twice as much as you think you need.

This dish is good, if not best, at room temperature.

A sprinkle of vinegar, maybe balsamic, is OK.

Jim

Man!!! I knew you would have great ideas! Keep 'em comin'!! We do this every month so lots of these will be tried in the months to come!

Thanks!
Deanna

Deciding on something for a potluck dinner always stresses me out. (Does anybody else feel this way, or is it just a personal problem??) One reason is that my family adores savory/spicy dishes, so I'm always afraid the heat level will be too high for a crowd. And the other thing is that many of our favorites include ingredients that other people either avoid for health reasons or are allergic to. In my own home, I'd know my guests' preferences/dietary restrictions. But cooking for 'the public' makes me nuts. Good thing potlucks aren't very common around here, huh?

This one will appeal to everyone except heart patients, members of Weight Watchers, those who only eat 'organic', the lactose-intolerant and vegans. But, hey, you can't please everybody, right? All others will love it (especially denture-wearers, 'cause it's way soft). :)

Preheat oven to 350F. Scrub some baking potatoes and chop enough into bite-sized pieces to cover the bottom of a 9"x13" glass casserole dish in a single layer. (No, you don't peel them, which is the best part of the whole thing.)

Sprinkle potatoes generously with seasoned salt, tossing to coat evenly. Add some black pepper if you'd like. Dot dish with 4-6 tablespoons butter, cut into slivers and spread over potatoes. Cover with foil; bake approximately 1 hour, until potatoes are fork-tender. (If it seems a little greasy, you can drain off excess melted butter at this point.)

Mix 2 cups sour cream with 1 packet H.V. ranch dressing mix. Spread evenly over potatoes. Sprinkle 6-8 oz. grated Cheddar cheese on top. Return to oven, uncovered, until cheese melts.

sm

sm,

It's impossible, in a single pot luck dish, to accomodate evry preference and dietary restriction. But I'm sure you know that.

Pot luck dinners usually attract a lot of meat dishes. I am fond of vegetables (but am not a vegetarian) so I am inclined to bring a vegetable dish.

All in all, just bring something you like. Chances are, others will like it too.

Jim

I was thinking of a couple cake pans filled with cornbread. Everyone I know loves cornbread. (Sorry I don't have my recipe with me right now, but I use Grandmothers Buttermilk Cornbread recipe on allrecipes.com)

I see you're rejecting the Broccoli Rice Casserole for now because you don't have the frozen broccoli. If you do decide to try this one in the future just know that you can substitute the jar of Cheez Whiz with an equal amount of Velveeta. I really like bringing this to pot lucks because it compliments a great variety of meats.

I also do an Oriental Cabbage Recipe but I call it Crunchy Asian Salad. Instad of the Beef & Chicken Ramen noodles and seasoning packets I use the Asian Ramen (the seasoning packet tastes more like Soy Sauce) and I don't use the sunflower seeds either. There are a few variations of that recipe floating around but they are all delicious and I believe, well received. Good luck with your pot luck!

I would suggest potato salad as long as you have a fridge to keep cold. I think that is something that is simple and easy and just about everyone likes it.
Lois

I had a friend who was a Cheese Whiz Wizard and made that Broccoli Rice Casserole many times for get-togethers.

Honest to God, I think the stuff is just salty glue and can't bring myself to buy it, but that casserole is DELICIOUS!

Making this for potluck lunch, this coming Monday!

Pinto Bean Casserole
1 lb sausage
1/2 cup onion
1/2 bell pepper
2-3 cans pinto beans drained
1 can rol-tel tomatoes with chiles
8 oz cheddar cheese
1 cup milk
1 cup self-rising corn meal
Brown sausage with onion and pepper.
Drain and place in bottom of casserole dish.
Mix pinto beans with tomatoes and pour over sausage.
Top with cheese.
Mix milk and corn meal
Pour over cheese.
Bake 400 for 20 minutes or until bread is done.

I usually take pea salad but I don't have a real recipe for it. I add water chestnuts, green onions, celery and little cubes of cheddar or Colby cheese and add mayo until it looks right. I use frozen petite peas. My sister insists it should be Miracle Whip but I like mayo better.

a friend of mine who has 5 children found that younger children usually are not very adventurous in trying other peoples casseroles so she always brought a crockpot full of hotdogs and some buns and ketchup! they were always the first to go to a bunch of happy kids!

Linda, I made your 'Julie's Beans' for tomorrow's potluck - they're WONDERFUL! Thanks for sharing.

Karen

This took almost no time to put together. It can be made a day ahead of time, too.

Israeli Couscous Salad
Servings: 12 (1/2 cups each)

2 cups water
1 cup Israeli couscous
1 teaspoon oil
1/2 teaspoon salt
15 ounces black beans, canned -- rinsed and drained
1 whole red pepper -- chopped
1 whole green pepper -- chopped
1/4 cup red onion -- chopped
3 whole green onions -- chopped
1/2 cup cilantro -- chopped
1/2 teaspoon hot pepper flakes
1 tablespoon honey
Juice of 1 large lime
2 tablespoons olive oil
Salt and pepper to taste

Bring broth or water to boil. Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.
Combine couscous with kidney or black beans, peppers, onion, green onion, cilantro and hot pepper flakes.

Whisk together remaining ingredients and combine with couscous mixture.

Season with additional salt and pepper.

Kari

Karen, glad you like the beans. They're one of my "potluck stand-bys" and they always go fast!

Linda

Do you know anyone who actually enjoys Oriental Cabbage Salad? It was served recently at a family gathering and it was the worst looking and even worse tasting "salad" I had ever experienced. Ramen noodles are full of sodium.

My husband and I love the ramen salad - maybe we're 'salt seekers' but we do enjoy it.

Ramen noodle salad is not full of sodium if you throw away those flavor packets, cut back on the soy sauce and add another teaspoon of sesame oil and a few more onions.
Linda C

Our Church too has a monthly meal and I take a double batch of yeast rolls and pies and sometimes sweet potato casserole. I don't just take one thing as I like to cook. When I take the rolls I also take butter to go with them.

My mom always made a bacon cauliflower salad that I loved. it was popular at family reunions and pot lucks. It's a cold salad with a creamy mayonnaise-based dressing.

Makes 12 servings

Ingredients
1 head cauliflower, cut into florets
1 head iceberg lettuce, torn into bite-size pieces
1 red onion, sliced
1 lb. bacon, cooked and crumbled
1 cup mayonnaise
1 Tbsp. sugar
1/4 cup Parmesan cheese

Directions
In a large, clear glass bowl, add the iceberg lettuce. Top with the califlower and then the red onion. Add crumbled bacon to the top. In a separate bowl, mix sugar and Parmesan cheese into the mayonnaise. Just before serving, toss salad with mayonnaise mixture. Serve immediately.

Another super popular potluck dish that I make regularly is the spinach dip on the back of the box of Knorr's dry vegetable soup mix. It's a cold dip and I serve it in a hollowed out bread bowl made from a loaf of King's Hawaiian bread. I serve it with cut-up pieces of Hawaiian bread and carrots and celery sticks. Everyone loves it.

I like that Knorr spinach dip recipe, as well. I make it with non-fat ingredients and can't tell the difference - the flavors are all there. It's such a guilt-free treat!

The hollowed out bread bowl always looks great - at Christmas I make a wide ribbon bow and attach it to the piece sliced off the top - makes a nice festive addition to the buffet.

seagrass

I liked the Oriental Salad!! But I did make some substitutions!!

1. Shredded my own cabbage, broccoli and carrot.
2. Used crunchy chow mein noodles instead of ramen.
3. No ramen packet, so used a small amount of beef base.

It went over very well at our potluck!
I agree that it tends to be "a funny color" on the buffet!
Luckily, we all know each other pretty well and are "brave"!

Thanks to all who posted recipes and I'll be trying more of these!!

Deanna