40 Crowd-Pleasing Potluck Recipes

Laced with garlic and rosemary and topped with pecans and goat cheese, this easy casserole gives a savory wink to the traditional sweet-on-sweet Turkey Day staple.

Sweet Potatoes with Goat Cheese "Mallows"

Garlic, shallots and lemon brighten crisp-tender beans. Save time by parboiling the green beans a day early.

Lemony Green Beans

This easy-to-make layered cheesy potato dish pairs well with pork chops or ham.

Creamy Scalloped Potatoes

Luxuriously silky leeks—slow-cooked in butter and seasoned with lemon juice and thyme—ripple through sweet potatoes. Feel free to substitute ordinary potatoes if you prefer.

Mashed Sweet Potato with Melted Leeks

This colorful rice makes the perfect side dish for any meal. Stir in fresh basil and parsley just before serving.

Parsley-Herb Rice with Cranberries

Zesty lemon peel adds zing to this fruit bar cookie; almond extract and brown sugar give it extra sweetness.

Cherry Crumble Pie Bars

These easy-to-transport muffins are a fun, creative twist on traditional Thanksgiving stuffing.

Apple, Bacon and Onion Stuffing Muffins

Flavored with port wine, orange juice, cloves and cinnamon, our real-fruit mold packs holiday spice and a jiggly punch of throwback glamour. (And don't worry; the alcohol cooks off, so it's actually family-friendly.)

Boozy Jellied Cranberries 

Is our all-natural, totally homemade version of the iconic Thanksgiving side more work than the one made with canned stuff? Well, yes. But wow, is it good.

Can-Don't Green Bean Casserole 

Cranberries and apple simmer with red onion, ginger and mustard seeds for a spiced variation on traditional sauce. Try it on a sandwich with leftover turkey.

Cranberry Chutney

Toasted pecans and melty marshmallows top whipped sweet potatoes in this classic special-occasion side dish.

Sweet Potatoes with Toasted Pecans

Prep time is just 15 minutes for this colorful salad; make it in the morning and store in the fridge for a holiday potluck dinner. 

Gingered Fruit Compote

A whipped-cream-based spiced filling creates a lighter-tasting version of traditional pumpkin pie; the gingersnap crust adds more kick than classic crusts. "This is a fantastic recipe," writes one of our website reviewers. "You get the wonderful pumpkin in a light chiffon pie! A holiday must!"

Pumpkin Chiffon Pie

Mix crumbled bacon, nuts and fresh veggies with long grain rice for this stuffing, which can be chilled up to 24 hours before baking.

Lemon-Nut Rice Stuffing

Graham crackers form the base for this bar cookie with layers of marshmallows, brown sugar, almonds and coconut. "I've made these cookies each Christmas since 1984," says Georgine Simmonds of Genesee, Michigan. "They're one of my family's favorites."

Caramel Heavenlies

Roasting brings out squash's natural sugars. Blending with maple syrup, butter and nutmeg makes it utterly addictive. Bonus: This dish reheats beautifully.

Maple-Butternut Puree

Mint and ginger add kick to an arugula salad topped with chopped fresh cranberries.

Fresh Citrus and Cranberry Salad

Spoon these indulgently saucy mushrooms (inspired by classic Midwest casseroles) over baguette slices or crostini. The recipe comes from the Chowgirls Killer Catering cookbook. To serve the dish skillet-style, start the recipe off in a 10-inch oven-going skillet.

Wild Mushroom Hotdish 

Tossing cauliflower with bread crumbs, Dijon, cheddar, herbs and almonds makes this humble veg holiday-special.

Cauliflower Gratin

Cranberry relish, dried cranberries and walnut pieces add zest to a holiday favorite.

Twice-Baked Sweet Potatoes

This dead-simple and totally delicious casserole is a homey addition to any weekend meal, potluck or even a holiday spread.

Pepper Jack Corn Casserole

You can serve this hearty, fruit-studded dressing with roasted or grilled pork, poultry or ham. The recipe comes from the historical Story Inn in Nashville, Indiana.

Pappa’s Pear Stuffing

This classic pie recipe comes from Miss Aimee B's Tea Room in St. Charles, Missouri.

Old-Fashioned Buttermilk Coconut Pie

A Cleveland reader makes this potluck salad the day ahead and refrigerates the dressing and vegetables separately. When it's time to serve it, she tosses everything together. Bacon, sunflower kernels and raisins make a crunchy and flavorful side dish.

Sunny Broccoli Salad

Mix pantry ingredients—canned apple pie filling, canned sweet potatoes, cranberry sauce, apricot preserves, orange marmalade and chopped pecans—for a quick and easy side dish with a crunchy nut topping.

Cranberry-Apple Sweet Potatoes

This creamy squash casserole calls for mascarpone—a mild, soft, butterlike cheese—as well as Parmesan. You can substitute softened cream cheese for the mascarpone if you prefer. Time-saver: Look for precut squash in your supermarket. (You can also bake the squash in your oven first to make it easier to peel and cut.)

Butternut Squash Bake

Chocolate, nuts, coconut and more fill our easy-to-make bar cookies. Mixed dried fruit bits and candy-coated milk chocolate pieces are among the layers that make this bar cookie distinctive.

Holiday Seven-Layer Bars

Orange juice concentrate brings out the sweet flavor while crumbled bacon adds a warm smokiness to this sweet potato side dish made in the slow cooker. Try it with roasted pork loin or turkey breast.

Orange-Sage Sweet Potatoes with Bacon

We added walnuts, cranberries and seedy bread to classic sage-and-onion turkey dressing—and we did it in a slow cooker. The lidded appliance keeps the stuffing perfectly moist and, of course, frees up the oven for another pie.

No-Bake Harvest Stuffing 

Dry-roasted peanuts, peanut butter-flavored pieces and peanut butter bring triple flavor to this make-ahead bar cookie.

Triple Peanut Butter Streusel Bars

This stuffing highlights the flavors of shredded Parmigiano-Reggiano cheese, Italian sausage and dried currants, all mixed with seasonings, chopped vegetables and bite-size pieces of ciabatta bread.

Parmesan Cheese and Italian Sausage Stuffing

Tangy blue cheese and salty bacon make traditional mashed potatoes even more indulgent.

Bacon-Blue Cheese Mashed Potatoes

Caramel and pecans form a gooey base for this chocolate dream pie. Make this decadent pie at least a day ahead so it has plenty of time to chill before guests arrive.

Caramel-Pecan French Silk Pie

Butternut squash, spinach, cheese and crème fraiche combine for a rich side dish your guests will love.

Make-Ahead Butternut Squash Gratin

This slice-and-bake cookie recipe brings several favorite holiday flavors to the cookie tray. Beverly Olson of Marshfield, Wisconsin, added cranberries and orange peel to her butter cookies along with pecans. Finely chop these additions so they won't get in the way when you slice the dough.

Holiday Cranberry-Orange Slices

Uncooked ramen noodles, almonds and sunflower kernels add crunch to this salad from a Dubuque, Iowa, reader. It was one of the winners in a Midwest Living® potluck recipe contest. 

Oriental Coleslaw

This dazzler from Big Cedar Lodge in Ridgedale, Missouri, tastes as good as it looks. The dark chocolate cookie crust and ruby red berries add dramatic flair to the orange-flavor filling. Because the cake keeps well for two days, this is a great make-ahead dessert.

Cranberry-Orange Cheesecake

These mini meat- and vegetable-filled turnovers are equally good warm from the oven or at room temperature. The recipe comes from the Chowgirls Killer Catering cookbook.

Iron Range Pasties 

A coating of spicy and sweet turns toasted pecans into a great party snack. Make these ahead of time—just store in an airtight container at room temperature for up to 2 weeks or freeze for up to 1 month.

Chili Pecans

Homey corn bread meets woodsy sage, thyme and shitake mushrooms. Carrots and apricots add color and sweetness.

Calico Corn Bread Dressing

Here's a somewhat lightened version of a popular potato casserole recipe that's great for brunch, dinner or a potluck.

Hash Brown Casserole

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Give Brussels sprouts a fresh taste with this colorful side dish flavored with bacon and feta. The trick to preserving the sprouts' mild taste is to avoid overcooking. 

Browned Brussels Sprouts with Bacon and Feta