Potluck season means one thing: you need a dish that travels well, feeds a lot of people and doesn’t require you to babysit it all afternoon. Fall gatherings call for something warm, comforting and easy to transport, whether you’re headed to a neighborhood get-together or a big family dinner.
From cheesy casseroles to crisp salads and a couple of sweet treats for the dessert table, these recipes hit every note. Grab a few of these and you’ll be the most popular guest at the party.
20. Pumpkin Spice Cake with Cream Cheese Frosting
This from-scratch sheet cake is warmly spiced with cinnamon, nutmeg and cloves, and studded with golden raisins and pecans. The buttermilk keeps every bite incredibly moist, and the cream cheese frosting on top is the kind you’ll want to lick off the spoon. Since it bakes up in a 9×13 pan, there’s plenty to go around for a crowd.
Pumpkin Spice Cake Recipe with Cream Cheese Frosting
Ingredients
Method
- Preheat oven to 350 degrees.
- In a large bowl, whisk pumpkin and eggs together. Add brown sugar, oil and buttermilk. Whisk to combine.
- In a separate bowl, whisk the flour, baking powder, baking soda and spices together. Slowly pour the dry ingredients into the pumpkin mixture and stir to combine.
- Fold in the raisins and pecans.
- Coat a 9×13 baking pan with nonstick cooking spray. Pour the batter into the pan. Bake 35 minutes. Cool completely before frosting.
- To make the frosting, beat the cream cheese, butter and vanilla together in a stand mixer. (Alternatively, use a handheld electric mixer). With the mixer on low speed, add the confectioner's sugar. Increase mixer speed and whip the frosting until fluffy.
19. Apple Cinnamon Sour Cream Coffee Cake
Ribbons of cinnamony apples run through this spongey coffee cake, all topped with a buttery brown sugar crumble. Sour cream keeps the crumb tender, and the crumble stays perfectly crisp thanks to melted butter instead of cold. This one travels well and cuts into neat squares for easy serving.
Apple Cinnamon Sour Cream Coffee Cake
Ingredients
Method
- Bring the apples, 3/4 cup sugar, lemon juice and cinnamon to a boil in a small saucepan. Lower the heat and simmer until thickened and apples are very soft, 15-20 minutes. Remove from heat. Mixture will thicken as it cools.
- Preheat oven to 350 degrees. In a large bowl or stand mixer fitted with a paddle attachment, beat the butter and sugar together until fluffy. Blend in the eggs, sour cream and vanilla.
- In a separate medium bowl, combine the dry ingredients: flour, baking powder, baking soda and salt. With the mixer on low speed, blend the flour mixture into the wet ingredients until combined. Pour into a greased 9×13 baking dish. Drop spoonfuls of the apple mixture onto the cake batter. Using a knife, swirl the apple mixture evenly into the cake batter.
- In a small bowl, use a fork to mix all of the topping ingredients together until crumbly. Sprinkle evenly over the cake layer. Bake 40 minutes.
18. Crockpot Garlic Parmesan Chicken Pasta
Tender shredded chicken and short cut pasta come together in a creamy, garlicky sauce made with just a handful of ingredients. The slow cooker does all the heavy lifting, and the chicken shreds easily once it’s had a few hours to cook low and slow.
Cream cheese and Parmesan melt right into the sauce for a rich, cohesive finish. It only needs the pasta cooked separately before everything comes together.
Garlic Parmesan Chicken Pasta
Ingredients
Equipment
Method
- Put all of the ingredients except the pasta into the slow cooker, breaking up the cream cheese into smaller pieces.
- Cover and set the slow cooker to high. Cook for 4 hours.
- Remove the chicken to a cutting board and shred it with forks.
- Cook and drain the pasta according to package directions for al dente.
- Put the chicken and al dente pasta into the crock pot and combine with the other ingredients. Serve warm.
17. Chicken Parm Casserole
All the flavors of classic chicken Parmesan show up in this easy layered casserole. Chicken cutlets, short pasta and a ricotta and mozzarella mixture bake together with plenty of sauce until bubbly and golden. Dried basil, oregano and parsley season the ricotta layer for extra flavor throughout. It can be assembled ahead of time and popped in the oven whenever you’re ready.
Chicken Parm Casserole
Ingredients
Method
- Preheat oven to 375F degrees. Boil and drain the pasta according to package directions for al dente.
- Take the cooked chicken cutlets and cut them into bite sized pieces.
- In a large bowl, combine the ricotta, 1 cup of mozzarella, pasta sauce dried spices, salt, sugar and egg.
- In a 9×13 baking dish, layer half of the ricotta mixture, then half of the cooked pasta, then half of the chicken. Repeat the layers one more time.
- Sprinkle the remaining mozzarella evenly across the top of the casserole. Bake in the preheated oven 25-30 minutes, until cheese is melted and bubbling.
16. Tater Tot Casserole with Ground Turkey
Lean ground turkey and crispy bacon get mixed into a creamy filling, then topped with a full layer of golden tater tots. Melted cheddar cheese goes on in the last few minutes of baking, giving this casserole its signature bubbly top.
The whole thing bakes twice, once for the tots and once for the cheese, so both come out just right. This dish bakes in a single 9×13 pan and reheats beautifully.
Easy Tater Tot Casserole Recipe with Ground Turkey
Ingredients
Method
- Preheat oven to 400 degrees.
- Brown turkey in a large skillet over medium-high heat. When turkey is almost browned, add the diced bacon and cook another 2 minutes. Drain liquid and season with salt and black pepper.
- In a large bowl, combine the mayonnaise, soup and eggs. Add the ground turkey mixture to the egg mixture and stir to combine.
- Transfer the turkey mixture to a 9×13 baking dish. Arrange the tater tots in a single layer over the turkey.
- Bake 20 minutes. Remove the casserole dish from the oven and sprinkle the cheese evenly over the top of the casserole. Place it back into the oven for 10 more minutes.
- Let the casserole rest for 10-15 minutes before slicing into individual servings. Sprinkle with chopped scallions before serving.
15. Butternut Squash Soup with Garlic Cheddar Biscuits
Silky butternut squash soup gets its creaminess from the squash itself, no heavy cream required. Cumin and fresh thyme add warmth to the soup, and a bit of goat cheese on top rounds out every bowl.
An immersion blender purees it all smooth without any extra fuss. Serve it alongside the five-ingredient garlic cheddar biscuits for a starter that easily scales up for a crowd.
Butternut Squash Soup with Garlic Cheddar Biscuits
Ingredients
Method
- Heat the oil over medium heat in a large stock pot. Put onions in the pot and stir to coat them with the oil. Lower the heat, cover and simmer for 15 minutes, stirring occasionally.
- Add the squash, salt, pepper, cumin and thyme and stir together. Cover and simmer another 15 minutes, stirring occasionally.
- Stir in the broth and bring to a boil. Once boiling, reduce the heat again, cover and simmer another 30 minutes. Remove from heat, discard the thyme, and puree until smooth using an immersion blender. If you do not have an immersion blender, puree the soup in batches in a standard blender.
- To make the biscuits, preheat oven to 425 degrees. Stir together the Bisquick, milk and cheese. The dough will be sticky. Line a baking sheet with parchment paper and drop the dough in rounded spoonfuls onto the baking sheet. Bake 10-12 minutes.
- Combine the melted butter and garlic powder. Brush the warm biscuits with garlic butter.
- To serve, ladle the soup into bowls and top each bowl with goat cheese. Garnish with freshly ground black pepper and serve with biscuits for dunking.
14. Potatoes Au Gratin with Corn and Gruyere
Thinly sliced Yukon Gold potatoes and sweet corn bake together in a garlicky cream sauce loaded with aged Gruyere cheese. The potatoes are starchy enough to thicken everything on their own, so there’s no flour needed anywhere in this dish.
A cast iron skillet or round baking dish gives it a rustic, steakhouse-style presentation. It’s rich, cheesy and completely craveable, making it a side dish people will remember from your table.
Potatoes Au Gratin with Corn and Gruyere
Ingredients
Equipment
Method
- Preheat oven to 375 degrees.
- Wash and dry the potatoes. Using a mandoline or sharp knife, thinly slice the potatoes. Set aside.
- Saute the butter and garlic over medium heat until fragrant, and the garlic starts to sizzle. Stir in the cream and 1/2 of the grated cheese. Bring to a boil, stirring. Then remove from heat.
- Pour a little bit of the cheese sauce onto the bottom of a round baking dish or cast iron pan. Layer the potatoes and corn.
- Pour the cheese sauce over the potatoes and corn. Top with the remaining grated cheese. Cover. Bake for 1 hour. Uncover and bake another 15 minutes.
13. Chicken and Broccoli Mac and Cheese
This baked pasta combines two kinds of cheese, roasted chicken and broccoli for a dish that sneaks in some protein and veggies alongside all that creamy comfort. Fresh rosemary and thyme add an unexpected depth of flavor to the sauce, and a quick bake at the end gives it a bubbly, golden crust.
Sharp cheddar and aged gouda melt together for a bold, tangy base. It makes a big 9×13 casserole and freezes well for later.
Chicken and Broccoli Mac and Cheese
Ingredients
Method
- Cook and drain pasta according to package directions.
- Preheat oven to 400 degrees. Place chicken breast and broccoli onto an ungreased baking sheet. Season with salt and pepper. Bake 20 minutes. Remove from oven, but leave the oven on. Cut chicken into bite-sized pieces.
- While the chicken and broccoli are cooking, make the mac and cheese: melt butter over medium-low heat in a large pot. Add garlic, flour, dry mustard, salt and pepper. Stir until the mixture starts to bubble.
- Pour in the milk. Bring to a boil, stirring. Lower the heat to a simmer and stir in the cheese. Remove from heat.
- Add the chicken, broccoli, pasta and herbs. Pour the entire mixture into a 9×13 baking dish. Bake 25 minutes at 400 degrees.
12. Old Fashioned Chicken and Vegetable Stew
Tender chicken, potatoes and a mix of classic vegetables simmer together in a rich broth finished with just a touch of cream. It’s a one-pot meal that tastes like it simmered all day, though it’s ready in about an hour and a half from start to finish.
Fresh thyme and rosemary give the broth a cozy, herby backbone. Bring it in a slow cooker to keep it warm throughout the party.
Old Fashioned Chicken and Vegetable Stew Recipe
Ingredients
Method
- Heat butter and oil in a large pot or Dutch oven over medium heat. Add chicken and cook until golden brown, breaking it up into smaller pieces with a wooden spoon as it cooks. Season with salt and black pepper. Remove the chicken onto a separate plate.
- Add onion, garlic, rosemary, thyme and salt to the pot and cook until the onions are soft, about 4-5 minutes. Add the flour and cook for 1 minute. Whisk in the chicken stock. Bring to a boil over medium-high heat, whisking constantly to scrape all the browned bits off the pot.
- Add the potatoes and frozen vegetables. Lower the heat and cover. Simmer for 12-15 minutes, until potatoes are tender, stirring occasionally. Stir in the chicken and cream plus 1/2 cup of water. Cover again and allow to simmer another 10-15 minutes until potatoes and chicken are cooked through.
- Season with additional salt and pepper to taste.
11. Jalapeño Corn Casserole with Cheddar Cheese
Sweet corn, creamed corn and a touch of corn muffin mix come together with pickled jalapeños for a side dish with the texture of corn pudding. There’s just a little kick from the peppers, and sharp cheddar cheese gets melted on top in the last few minutes of baking.
Everything mixes in a single bowl before it goes into the oven. This one is easy to prep ahead and holds up well on a buffet table.
Easy Jalapeño Corn Casserole with Cheddar Cheese
Ingredients
Method
- Preheat oven to 350 degrees.
- Combine the corn kernels, cream-style corn, sour cream, corn muffin mix jalapeno peppers in a large bowl. Spread the corn mixture in a greased 8×8 casserole dish. Bake for 40 minutes.
- Remove from oven, sprinkle shredded cheddar cheese over top, and place back into the oven for another 5 minutes or until cheese is melted.
10. Brussels Sprouts Casserole with Crispy Onions
Tender brussels sprouts and mushrooms bake together in a creamy, garlicky sauce. It’s a comforting spin on the classic holiday casserole, all finished with a crunchy layer of fried onions instead of green beans. Blanching the sprouts first keeps them mellow and tender instead of bitter. Since the onion topping goes on right at the end, it stays crunchy through serving.
Brussels Sprouts Casserole with Crispy Onions
Ingredients
Method
- Preheat oven to 400 degrees.
- Rinse and dry brussels sprouts. Trim the ends and cut sprouts in half. Bring a large pot of salted water to a boil. Blanch brussels sprouts for 5 minutes, then immediately drain and plunge into a large bowl of ice water. Drain and dry with paper towels.
- Saute the mushrooms and thyme in 4 tbsp. of the butter until very dark and tender, about 12-15 minutes. Remove with a slotted spoon, discard the thyme and place onto a separate plate. Season with salt and pepper.
- In the same pan, add the remaining 2 tbsp. of butter. Melt the butter over medium heat. Add the flour, garlic and salt. Whisk constantly until it starts to bubble. Whisk in the milk and half-and-half. Cook, whisking, until thickened.
- Place mushrooms and brussels sprouts into a 2-quart baking dish and pour sauce over top. Cover with foil. Bake for 20 minutes or until sauce is bubbly. Uncover and continue to bake another 20 minutes or until the top is browned. Top with onions and bake another 2-3 minutes. Serve immediately.
9. Roasted Butternut Squash Salad with Kale
Roasted butternut squash, hearty kale, tart cranberries, pepitas and goat cheese come together in a colorful salad. A smoky chipotle ranch dressing ties everything together, giving the salad sweet, tangy, creamy and crunchy notes all in one bite. Toasted pine nuts add one more layer of crunch on top. Keep the components separate until serving time so the kale stays crisp.
Roasted Butternut Squash Salad
Ingredients
Method
- Preheat oven to 400 degrees. Toss the cubed squash with the olive oil and season with salt and pepper. Spread in a single layer onto a baking sheet. Roast squash for 30 minutes.
- While the squash is roasting, toast the pine nuts: Heat the pine nuts in a small, dry frying pan over medium heat. Continue to move them around the pan until they start to brown and become fragrant. Remove onto a paper towel.
- To make the dressing, place all ingredients in a glass jar or plastic container with a lid. Seal tightly and shake vigorously until all ingredients are combined.
- Assemble the salad ingredients in a large bowl, place roasted squash on top and dress generously.
8. Brussels Sprouts Salad with Cornbread Croutons
Shredded brussels sprouts, tart cranberries, candied pecans and Gorgonzola cheese come together with sweet, crispy cornbread croutons. A maple Dijon dressing finishes it off, and the whole salad works equally well served warm or cold.
Fresh rosemary in the dressing adds a nice earthy contrast to the sweetness. Since it holds up well either warm or cold, it’s an easy salad to bring along without worrying about timing.
Brussels Sprouts Salad with Cornbread Croutons
Ingredients
Method
- Preheat oven to 250 degrees. Place cornbread cubes onto a baking sheet. Drizzle with olive oil and sprinkle with salt. Toss to coat. Bake until dry and crispy, at least 1 hour.
- Rinse and dry the Brussels sprouts. Using a knife, slice into thin strips. Alternately, shred them using the grater attachment of a food processor.
- Bring a large pot of water to a boil. Prepare a large bowl of ice water. Drop the Brussels sprouts into the boiling water for 1-2 minutes. Then, immediately plunge them into the ice water for 1-2 minutes. Drain.
- Make the dressing: Whisk the mustard, maple syrup and vinegar together. Whisking constantly, slowly pour in the vegetable oil. Stir in the rosemary.
- Divide the Brussels sprouts, croutons, pecans, cranberries and cheese among 4 entree dishes. Drizzle with dressing and serve.
7. Autumn Harvest Salad with Honey Dijon Dressing
Crisp romaine, juicy Honeycrisp apples, sharp cheddar, candied pecans and crispy bacon come together with tender chicken in this hearty salad. A honey Dijon dressing pulls it all together, making it substantial enough to eat like a full meal on its own.
Pan-frying the chicken low and slow keeps it tender on the inside and crispy outside. Serve it as a lighter counterpoint to the richer casseroles on the table.
Autumn Harvest Salad Recipe with Honey Dijon Dressing
Ingredients
Method
- Slice the chicken breasts in half to make 2 thinner breasts of the same size. You’ll end up with 4 cutlets. Heat olive oil and garlic in a skillet over medium heat, until the garlic starts to sizzle. Coat chicken with flour on both sides and tap off the excess. Place chicken cutlets into the skillet and season with salt and pepper. Cook until both sides are browned and the cutlets can be easily pierced with a fork, about 8 minutes each side. Remove onto a cutting board and slice into strips.
- Place the bacon into the same skillet and fry until crispy. Remove onto a cutting board and dice.
- Whisk first 3 dressing ingredients together in a small bowl. Whisking constantly, slowly pour in the oil. Season with salt and pepper.
- Assemble all salad ingredients in a large bowl. Pour dressing over salad and toss together.
6. Turkey Sausage Pasta Bake
Rich tomato gravy, two kinds of Italian turkey sausage, ricotta and mozzarella cheese come together in this baked pasta dish. It tastes like it simmered on the stove all day, because the sausage gets a couple of hours to soften and flavor the sauce before baking.
Sweet peppers balance out the acidity of the tomatoes in every bite. This casserole makes a big batch and freezes wonderfully for later.
Turkey Sausage Pasta Bake
Ingredients
Method
- Coat the bottom of a large stockpot with extra virgin olive oil. Add diced onions and minced garlic and toss in the olive oil until coated. Set the pot to medium heat. Once the garlic and onions start to sizzle and soften, add the diced sweet peppers and stir to combine. Allow this mixture to soften, 2-3 minutes.
- Add tomato puree, dry spices, salt, pepper and sugar. Stir until combined. Lower heat to a simmer.
- Peel the casing off the sausage links and break into bite-sized pieces. Drop the pieces into the gravy. Cover and simmer for at least 2 hours, occasionally stirring gently.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente pasta. Drain.
- Preheat oven to 375 degrees.
- In a large bowl, combine the ricotta, egg and 1 cup of shredded mozzarella. Add 3-4 cups of tomato gravy and sausage, depending on how saucy you like it. Add the cooked pasta.
- Pour the entire thing into a 9×13 baking dish. Dot with additional spoonfuls of gravy and sprinkle the remaining mozzarella over top. Bake for 20 minutes, until cheese is melted.
5. Lasagna al Forno
Layers of pasta, hearty bolognese sauce and a creamy, garlicky bechamel come together in this lasagna. Bubbly mozzarella cheese finishes it off on top, and the layers hold their shape beautifully once the lasagna has had time to rest.
No-boil noodles keep the texture firm instead of watery. Let it rest for a full 15 to 20 minutes before cutting into clean, tidy squares that hold up well on a buffet table.
Lasagna al Forno
Ingredients
Method
- In a large stock pot, heat the olive oil over medium heat. Add the diced onions and minced garlic. Cook until softened and sizzling.
- Add the diced sweet pepper strips. Cook another 2-3 minutes.
- Add the ground meat and Italian sausage. Brown the meat, using a wooden spoon or potato masher to bread it into small pieces.
- Pour in the tomato puree and all of the spices. Reduce heat to low. Cover and simmer for one hour, stirring occasionally.
- Melt butter over medium-low heat in a medium saucepan. Add the flour, garlic and salt. Saute 1-2 minutes, until the mixture begins to bubble.
- Stir in the milk, chicken broth, Parmesan cheese and mozzarella. Bring to a boil.
- Reduce heat and simmer, stirring, until slightly thickened. Remove from heat.
- Preheat oven to 400 degrees.
- Spread a thin layer of bolognese sauce on the bottom of a 9×13 casserole dish.
- Arrange lasagna noodles in a single layer over the sauce. It's okay if they overlap a bit. Break the noodles as necessary to cover the bottom of the baking dish.
- Spread a layer of bechamel sauce over the noodles, followed by a layer of bolognese sauce and 1/4 of the Parmesan cheese.
- Repeat this pattern two more times: noodles, bechamel, bolognese, 1/4 cup of Parmesan cheese.
- Finish with a final layer of noodles. Spread the remaining bolognese sauce over the noodles. Sprinkle the grated mozzarella on top.
- Cover with aluminum foil. Bake 45-50 minutes. Remove the foil and bake another 10 minutes. Allow the lasagne to rest for 15-20 minutes before cutting into it.
4. Blue Ribbon Turkey Chili
Lean ground turkey simmers with dark red kidney beans, black beans and a full lineup of warm spices for a chili that’s naturally low carb and gluten free. It only gets better the longer it sits, so leftovers taste even richer than the first bowl.
A touch of masa flour thickens everything up without any gluten in sight. Bring it in a slow cooker to keep it warm all afternoon.
Blue Ribbon Ground Turkey Chili
Ingredients
Method
- In a large stock pot over medium heat, brown the turkey. Season to taste with salt, pepper, garlic powder and onion powder as it cooks. Sprinkle with 1 Tbsp. of the Worcestershire sauce. Remove from the pot.
- Add onions and peppers and saute until soft. Add the minced garlic. Season again with salt and pepper and cook until onion is translucent. Add the remaining worcestershire sauce, the spices and browned turkey to the pot, stirring to combine well.
- Stir in the tomatoes, beans and masa flour. Simmer on low heat for 20-30 minutes and up to several hours.
3. Broccoli & Cheddar Bake
Tender broccoli gets smothered in a creamy, sharp cheddar mixture and baked until golden and bubbly. It’s the kind of old-school casserole that shows up on every holiday table, and it only takes a handful of pantry ingredients to make.
Squeezing as much liquid as possible out of the broccoli before baking is the key to keeping it from turning watery. This one is easy to make in a big batch, so it’s always a safe bet for a table full of guests.
Broccoli Cheddar Bake
Ingredients
Method
- Preheat oven to 350 degrees.
- Steam the broccoli and drain. Place broccoli between sheets of paper towels and squeeze as much liquid out as possible. Cut the cheese into cubes.
- Combine all ingredients in a large bowl and mix well. Pour into an 8×8 baking dish. Bake for 35-45 minutes, until cheese is browned and bubbly.
2. Million Dollar Chicken Casserole
Shredded rotisserie chicken, cream cheese, sour cream and bacon combine into a rich, creamy filling. It’s all topped with melted cheddar and a buttery Ritz cracker crust that tastes far more special than the simple pantry ingredients would suggest.
Crushing the crackers and coating them in melted butter gives the topping its signature crunch. Since it starts with rotisserie chicken, this casserole comes together quickly.
Million Dollar Chicken Casserole
Ingredients
Method
- Preheat oven to 350F degrees .
- Shred cooked rotisserie chicken using forks. Set aside. Cook and dice the bacon. Set aside.
- In a large mixing bowl, combine the cream cheese, sour cream, mayonnaise, cream of chicken soup, garlic powder, onion powder, bacon and chicken. Spread the mixture into a 9×13 casserole dish.
- Sprinkle the grated cheddar cheese evenly over the chicken mixture.
- Place the Ritz crackers into a large freezer bag and crush them, using a rolling pin or a heavy measuring cup. Melt the butter in a microwave safe bowl. Stir in the cracker crumbs until coated.
- Sprinkle the bread crumbs evenly over the chicken and cheese. Bake for 35 minutes.
1. Cheesy Chicken Butternut Squash Casserole
Lean chicken and tender butternut squash bake together in a creamy mixture of cream cheese, sour cream and Parmesan. Cubes of aged Gruyere and a crisp panko crust go on top, and fresh sage and thyme make every bite taste like fall.
This casserole feeds 10 to 12 people on its own, making it a strong choice for a potluck. It’s the kind of dish that shows up with a big pan and comes home with an empty one.
Chicken Butternut Squash Casserole
Ingredients
Method
- Preheat oven to 375 degrees.
- Dice the onion.
- In a large mixing bowl, combine the sour cream, cream cheese, Parmesan, egg and herbs until the mixture it smooth. Fold in the onions, squash and chicken.
- Transfer the squash mixture to a 9×13 baking dish. Arrange the cubed gruyere cheese over the casserole.
- Melt the butter in a small bowl. Stir in the bread crumbs until coated. Sprinkle the breadcrumb mixture evenly over the chicken mixture.
- Bake 65-70 minutes, until squash is fork tender. Allow the casserole to rest for 20 minutes before serving.
Leave a Reply