20 Delicious Pot Luck Main Dish Recipes Perfect for Crowds

Got a crowd to feed but don’t want to spend all day in the kitchen? Whether you’re heading to a potluck, hosting a family gathering, or just craving hearty comfort food, we’ve rounded up 20 crowd-pleasing main dishes that are as easy to make as they are delicious. From cheesy casseroles to slow-cooker favorites, these recipes guarantee empty plates and happy faces—let’s dig in!

Classic Baked Mac and Cheese

Nothing beats the creamy, cheesy comfort of a homemade baked mac and cheese—this version is rich, golden, and downright irresistible.

Ingredients:

• 8 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dry mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1/2 cup panko breadcrumbs

Instructions:

1. Preheat oven to 375°F. Cook macaroni according to package instructions until al dente; drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until bubbly. Gradually whisk in milk until smooth.
3. Stir in garlic powder, onion powder, dry mustard, kosher salt, and black pepper. Cook for 3–4 minutes, stirring constantly, until thickened.
4. Remove from heat and stir in cheddar and Gruyère until melted. Fold in macaroni until evenly coated.
5. Transfer to a greased 9×13-inch baking dish. Sprinkle panko evenly over the top. Bake for 20–25 minutes until bubbly and golden.

The combination of sharp cheddar and nutty Gruyère gives this mac and cheese a depth of flavor that’ll have everyone coming back for seconds.

Tip: For extra crunch, toast the panko in a dry skillet with a drizzle of melted butter before sprinkling it on top.

Slow Cooker Pulled Pork Sandwiches

This melt-in-your-mouth pulled pork is the ultimate hands-off meal—just set it and forget it for tender, saucy perfection.

Ingredients:

• 4 lbs pork shoulder (bone-in or boneless)
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp salt
• 1 tsp black pepper
• 1 1/2 cups BBQ sauce (plus extra for serving)
• 6 hamburger buns, toasted
• Coleslaw (optional, for topping)

Instructions:

1. Pat the pork shoulder dry with paper towels. Heat olive oil in a large skillet over medium-high. Sear pork on all sides until browned (about 3 minutes per side). Transfer to a 6-quart slow cooker.
2. In a bowl, whisk together chicken broth, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Pour over pork.
3. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until pork shreds easily with a fork.
4. Transfer pork to a cutting board, discard liquid, then shred meat. Return to slow cooker and stir in 1 1/2 cups BBQ sauce. Cook on HIGH for 15 minutes to absorb flavors.
5. Serve on toasted buns with extra BBQ sauce and coleslaw if desired.

The magic here? A quick sear locks in juices before slow cooking, while the tangy-sweet sauce clings to every fiber of the pork.

Tip: For crispy edges, spread shredded pork on a baking sheet and broil for 3–5 minutes before saucing.

Cheesy Chicken Enchilada Casserole

This cozy casserole layers tender chicken, zesty enchilada sauce, and melty cheese for a crowd-pleasing dinner that comes together in a snap.

Ingredients

• 2 cups shredded cooked chicken
• 10 corn tortillas, cut into quarters
• 1 (10 oz) can red enchilada sauce
• 1 (4 oz) can diced green chiles
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 2 cups shredded Monterey Jack cheese
• 1/2 cup chopped fresh cilantro
• 1/4 cup sour cream (for serving)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a bowl, mix the shredded chicken with 1/2 cup enchilada sauce, green chiles, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt.
3. Layer half the tortilla pieces in the dish, followed by half the chicken mixture and 1 cup cheese. Repeat layers, ending with cheese.
4. Pour remaining enchilada sauce evenly over the top. Bake uncovered for 20-25 minutes until bubbly and golden at the edges.
5. Let cool 5 minutes, then sprinkle with cilantro and serve with dollops of sour cream.

The magic here? Those crispy-edged tortillas that soak up just enough sauce while keeping their texture—no soggy layers!

Tip: For extra depth, char the tortillas lightly over a gas flame before layering.

One-Pot Creamy Garlic Parmesan Pasta

This dreamy pasta comes together in one pot with minimal cleanup—perfect for busy weeknights when you crave something rich and comforting.

Ingredients:

• 12 oz fettuccine or linguine
• 3 tbsp unsalted butter
• 5 garlic cloves, minced
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot or deep skillet, melt 3 tbsp unsalted butter over medium heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant.
2. Pour in 2 cups chicken broth, 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes (if using). Stir to combine, then add the pasta, pressing it down to submerge.
3. Bring to a simmer, then reduce heat to medium-low. Cook for 12–15 minutes, stirring occasionally, until pasta is al dente and liquid thickens slightly.
4. Remove from heat and stir in 1 cup Parmesan cheese until melted and creamy. Garnish with 2 tbsp parsley.

The magic here? The starch from the pasta thickens the sauce into a velvety, restaurant-worthy texture—no roux required!

Tip: For extra richness, reserve 1/4 cup pasta water to loosen the sauce if needed.

Beef and Broccoli Stir-Fry

This classic stir-fry comes together in under 30 minutes, delivering tender beef and crisp-tender broccoli in a savory-sweet sauce that’s perfect over steamed rice.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp vegetable oil, divided
• 1/4 cup water
• 1 tsp cornstarch

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tsp cornstarch, and 1/4 cup water. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add broccoli and stir-fry for 3 minutes until bright green but still crisp. Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Cook steak in a single layer for 2 minutes without stirring to sear, then add minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
4. Return broccoli to the skillet, pour in the sauce, and toss everything together. Cook for 2 more minutes until the sauce thickens and coats the ingredients.

The secret here? Letting the beef sear undisturbed for those first few minutes—it locks in juices and adds a caramelized depth to every bite.

Tip: For extra tender beef, toss the sliced steak with 1 tsp baking soda and let sit for 15 minutes before cooking (rinse well afterward).

Vegetarian Lasagna with Spinach and Ricotta

This hearty, meatless lasagna is packed with creamy ricotta, fresh spinach, and layers of gooey cheese—comfort food at its finest!

Ingredients:

• 12 lasagna noodles (uncooked)
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 3 cups fresh spinach, roughly chopped
• 2 cloves garlic, minced
• 1 (24 oz) jar marinara sauce
• 1 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant. Stir in 3 cups spinach and cook just until wilted, about 2 minutes. Remove from heat.
2. In a bowl, mix 2 cups ricotta, 1 egg, 1/2 cup Parmesan, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper. Fold in the cooked spinach.
3. Spread 1/2 cup marinara sauce in a 9×13-inch baking dish. Layer 4 uncooked lasagna noodles, half the ricotta mixture, 1/2 cup mozzarella, and 3/4 cup sauce. Repeat layers, ending with noodles, remaining sauce, and 1 cup mozzarella.
4. Cover with foil and bake for 35 minutes. Uncover and bake 10 more minutes until bubbly and golden. Let rest 10 minutes before slicing.

The secret? Using uncooked noodles saves time, and they soak up all the saucy goodness while baking—no pre-boiling required!

Tip: For extra flavor, swap half the spinach with sautéed mushrooms or roasted zucchini.

Honey Garlic Glazed Meatballs

These Honey Garlic Glazed Meatballs are the perfect blend of sweet and savory, with a sticky glaze that’ll have everyone reaching for seconds.

• 1 lb ground beef (or a mix of beef and pork)
• 1/3 cup breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup honey
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tbsp chopped green onions (for garnish)

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, combine ground beef, breadcrumbs, egg, minced garlic, salt, and black pepper. Mix gently until just combined—don’t overwork the meat.
3. Roll into 1-inch meatballs (about 20–24) and place on the baking sheet. Bake for 18–20 minutes until browned and cooked through.
4. Meanwhile, whisk together honey, soy sauce, rice vinegar, sesame oil, and grated ginger in a small saucepan. Simmer over medium heat for 3–4 minutes until slightly thickened.
5. Toss baked meatballs in the glaze until fully coated, then return to the baking sheet and broil for 1–2 minutes for extra caramelization.
6. Garnish with chopped green onions and serve warm.

The magic here is the glaze—it caramelizes into a glossy, finger-licking coating that clings perfectly to each meatball. Serve these as an appetizer or over rice for a quick weeknight dinner.

Tip: For a shortcut, swap the homemade glaze with 1/2 cup store-bought teriyaki sauce mixed with 2 tbsp honey.

Loaded Potato Casserole

This hearty casserole combines all the best parts of a loaded baked potato—creamy, cheesy, and packed with crispy bacon—in one easy-to-make dish.

Ingredients:

• 2 lbs russet potatoes, peeled and diced into 1/2-inch cubes
• 6 slices bacon, cooked and crumbled
• 1 cup sour cream
• 1/2 cup whole milk
• 4 tbsp unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1/2 cup chopped green onions
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Boil the potatoes in salted water for 10–12 minutes until fork-tender. Drain and transfer to a large bowl.
3. Mash the potatoes with sour cream, whole milk, melted butter, 1 cup of shredded cheddar cheese, garlic powder, salt, and black pepper until smooth.
4. Spread the mixture into the baking dish. Top with remaining 1/2 cup cheddar cheese and crumbled bacon.
5. Bake for 20 minutes until bubbly and golden. Sprinkle with green onions before serving.

The secret here? A touch of sour cream keeps the potatoes extra creamy, while the crispy bacon adds the perfect crunch.

Tip: For extra flavor, swap half the cheddar for pepper jack cheese.

BBQ Chicken and Rice Bake

This hearty one-pan wonder combines smoky BBQ chicken with fluffy rice for a fuss-free meal that’s packed with flavor.

Ingredients:

• 1 ½ cups long-grain white rice, uncooked
• 1 ½ cups chicken broth
• 1 cup BBQ sauce, divided
• 1 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese
• 2 green onions, sliced (for garnish)

Instructions:

1. Preheat oven to 375°F. In a 9×13-inch baking dish, combine rice, chicken broth, and ½ cup BBQ sauce. Stir to coat.
2. Toss chicken thighs with olive oil, garlic powder, smoked paprika, salt, and black pepper. Nestle them into the rice mixture.
3. Spread remaining ½ cup BBQ sauce over the chicken. Cover tightly with foil and bake for 35 minutes.
4. Uncover, sprinkle with cheddar cheese, and bake for another 10 minutes until cheese melts and chicken reaches 165°F.
5. Garnish with green onions and let rest for 5 minutes before serving.

The magic here? The rice soaks up all the BBQ juices, turning into a savory, slightly caramelized base that’s just as crave-worthy as the tender chicken.

Tip: For extra smokiness, swap regular BBQ sauce for a hickory-flavored one!

Thai Peanut Noodle Salad

This vibrant noodle salad is a crave-worthy combo of creamy peanut sauce, tender noodles, and crunchy veggies—perfect for a quick lunch or light dinner.

Ingredients:

• 8 oz rice noodles (pad thai style)
• 1 cup shredded red cabbage
• 1 cup matchstick carrots
• 1/2 cup thinly sliced bell pepper
• 1/4 cup chopped cilantro
• 1/4 cup chopped roasted peanuts
• 1/3 cup creamy peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp sriracha (optional)
• 1 clove garlic, minced
• 1/4 cup warm water

Instructions:

1. Cook rice noodles according to package directions. Drain, rinse with cold water, and set aside.
2. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha (if using), minced garlic, and warm water until smooth.
3. Toss cooled noodles with shredded cabbage, carrots, bell pepper, and cilantro in a large bowl.
4. Pour peanut sauce over the salad and mix until evenly coated. Top with chopped peanuts.

The magic here? The sauce doubles as a dressing and a marinade, soaking into the noodles for maximum flavor in every bite.

Tip: For extra protein, add shredded rotisserie chicken or crispy tofu.

Shrimp and Sausage Jambalaya

This one-pot wonder brings the bold flavors of Louisiana to your kitchen with juicy shrimp, smoky sausage, and just the right kick of spice.

Ingredients:

• 1 tbsp olive oil
• 12 oz andouille sausage, sliced into rounds
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup long-grain white rice, rinsed
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lb large shrimp, peeled and deveined
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add sausage and cook for 4–5 minutes until browned. Remove with a slotted spoon and set aside.
2. In the same pot, add onion, bell pepper, and celery. Sauté for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
3. Add diced tomatoes (with juices), rice, chicken broth, smoked paprika, thyme, cayenne, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
4. Stir in shrimp and reserved sausage. Cover and cook for 5–7 minutes until shrimp turn pink and opaque.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and garnish with green onions.

The magic here? The rice soaks up all the smoky, spicy flavors while staying perfectly tender—no mushy grains in sight!

Tip: For extra depth, deglaze the pot with a splash of beer or broth after browning the sausage.

Buffalo Chicken Dip with Tortilla Chips

This creamy, spicy Buffalo Chicken Dip is a game-day must-have—packed with tangy heat and perfect for scooping with crispy tortilla chips.

Ingredients:

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup Frank’s RedHot sauce
• 1/2 cup ranch dressing
• 1 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese (optional)
• Tortilla chips, for serving

Instructions:

1. Preheat oven to 375°F. In a large bowl, mix shredded chicken, softened cream cheese, Frank’s RedHot sauce, and ranch dressing until fully combined.
2. Fold in shredded cheddar cheese and blue cheese (if using), then spread the mixture into a greased 9-inch baking dish.
3. Bake at 375°F for 20–25 minutes, until bubbly and lightly golden at the edges.
4. Let cool for 5 minutes, then serve warm with tortilla chips.

The magic here? The dip stays ultra-creamy thanks to the cream cheese, while the hot sauce and ranch give it that iconic punch-and-cool contrast.

Tip: For extra crunch, broil the dip for 1–2 minutes at the end—just keep an eye on it!

Sheet Pan Lemon Herb Salmon and Vegetables

Sheet Pan Lemon Herb Salmon and Vegetables

This bright, fuss-free dinner packs zesty lemon, fresh herbs, and tender veggies all on one pan—minimal cleanup, maximum flavor!

Ingredients

• 1.5 lbs salmon fillet, skin-on
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed
• 1 lemon, thinly sliced
• 3 tbsp olive oil, divided
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Toss baby potatoes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast for 15 minutes.
2. Meanwhile, rub salmon with 1 tbsp olive oil, garlic powder, and remaining 1/2 tsp salt. Arrange asparagus and lemon slices around the potatoes, drizzle with remaining 1 tbsp olive oil, and place salmon skin-side down in the center.
3. Bake 12–15 minutes until salmon flakes easily and asparagus is tender. Sprinkle with dill and parsley before serving.

The lemon slices caramelize slightly in the oven, adding a subtle sweetness that balances the herbs perfectly.

Tip: For crispier potatoes, toss them in a bowl with oil and seasoning—it coats them more evenly than drizzling on the pan.

Spicy Black Bean and Corn Casserole

This hearty casserole packs a punch with smoky spices, sweet corn, and creamy black beans—perfect for a fuss-free weeknight dinner that still feels special.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn (thawed)
• 1 (10 oz) can diced tomatoes with green chiles
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, and salt. Simmer for 5 minutes, stirring occasionally.
3. Transfer mixture to a greased 8×8 baking dish. Sprinkle evenly with Monterey Jack cheese.
4. Bake for 20 minutes until bubbly and cheese is melted. Garnish with cilantro.

The smoked paprika and Monterey Jack create a cozy, smoky-cheesy blanket over the zesty bean filling—comfort food with a kick!

Tip: For extra crunch, top with crushed tortilla chips before baking.

Chicken Alfredo Stuffed Shells

These creamy, cheesy stuffed shells are a crowd-pleasing twist on classic Alfredo—perfect for cozy dinners or potlucks.

Ingredients:

• 20 jumbo pasta shells
• 2 cups cooked shredded chicken
• 1 (15 oz) jar Alfredo sauce, divided
• 1 ½ cups shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• ½ tsp dried Italian seasoning
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a bowl, mix chicken, 1 cup Alfredo sauce, 1 cup mozzarella, Parmesan, garlic powder, Italian seasoning, and black pepper.
3. Spoon filling evenly into shells and arrange in a greased 9×13″ baking dish. Pour remaining Alfredo sauce over the top and sprinkle with remaining ½ cup mozzarella.
4. Bake for 20–25 minutes until bubbly and cheese is golden. Garnish with parsley.

The crispy cheese topping contrasts beautifully with the tender shells and rich, velvety filling—comfort food at its finest!

Tip: For extra flavor, stir ¼ cup chopped sun-dried tomatoes into the filling.

Beef and Mushroom Stroganoff

This creamy, savory stroganoff is comfort food at its finest—tender beef, earthy mushrooms, and a velvety sauce that clings to every noodle.

Ingredients:

• 1 lb sirloin steak, thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 cup sour cream
• 12 oz egg noodles, cooked
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sirloin steak, season with salt and black pepper, and sear for 3–4 minutes until browned. Remove and set aside.
2. In the same skillet, melt 2 tbsp butter. Add the onion and cook for 3 minutes until soft. Stir in the mushrooms and cook for 5 minutes until golden. Add the garlic and cook for 30 seconds until fragrant.
3. Sprinkle 1 tbsp flour over the mixture and stir for 1 minute. Slowly pour in 1 cup beef broth, scraping up any browned bits. Stir in 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, and 1/2 tsp smoked paprika. Simmer for 3–4 minutes until slightly thickened.
4. Reduce heat to low, stir in 1/2 cup sour cream, and return the beef to the skillet. Cook for 2 minutes until warmed through. Taste and adjust salt and pepper.
5. Toss with cooked egg noodles and garnish with fresh parsley.

The secret to this stroganoff’s rich depth? A splash of Worcestershire and smoked paprika—tiny touches that make the flavors pop.

Tip: For extra-tender beef, freeze the steak for 20 minutes before slicing—it’ll make thin cuts a breeze!

Vegetarian Chili with Cornbread Topping

This hearty chili gets a cozy upgrade with a golden cornbread crust—perfect for scooping up every last bite!

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can diced tomatoes
• 1 cup frozen corn
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 1/2 cups vegetable broth
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1 cup milk
• 1 large egg
• 2 tbsp melted butter

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper; cook 5 minutes until soft. Stir in garlic and cook 1 minute.
2. Add black beans, kidney beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, and salt. Pour in vegetable broth and simmer 10 minutes.
3. In a bowl, whisk cornmeal, flour, sugar, and baking powder. Add milk, egg, and melted butter; stir until just combined.
4. Drop spoonfuls of cornbread batter over the chili, spreading gently. Bake 20–25 minutes until topping is golden and a toothpick comes out clean.

The contrast of fluffy cornbread with smoky, bean-packed chili makes this a one-pan wonder you’ll crave all season.

Tip: For extra richness, swap the milk for buttermilk in the cornbread batter.

Teriyaki Chicken and Vegetable Skewers

These skewers are a weeknight hero—juicy chicken and crisp veggies glazed in a sticky-sweet teriyaki sauce that’s sure to disappear fast.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch chunks
• 1 zucchini, sliced into ½-inch rounds
• 1 cup pineapple chunks (fresh or canned)
• ⅓ cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp sesame oil
• 1 tbsp vegetable oil
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Marinate: In a bowl, whisk together ⅓ cup soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, and 1 tsp grated ginger. Reserve ¼ cup of the sauce. Toss chicken in the remaining marinade and let sit for 15 minutes (or up to 2 hours).
2. Skewer: Thread chicken, bell pepper, zucchini, and pineapple onto soaked wooden or metal skewers, alternating ingredients.
3. Cook: Heat 1 tbsp vegetable oil in a grill pan or outdoor grill over medium-high. Grill skewers for 4–5 minutes per side, brushing with reserved sauce, until chicken reaches 165°F and veggies are lightly charred.
4. Finish: Drizzle skewers with 1 tbsp sesame oil and sprinkle with 1 tbsp sesame seeds.

The caramelized pineapple adds a bright, juicy contrast to the savory glaze—trust us, you’ll want extras. Tip: For extra flavor, reduce the reserved sauce in a small pan until thickened and drizzle over the skewers before serving.

Cheesy Taco Pasta Bake

This hearty, crowd-pleasing bake combines all the flavors of taco night with the comfort of melty pasta—perfect for busy weeknights or game-day gatherings.

Ingredients:

• 8 oz elbow pasta (about 2 cups dry)
• 1 lb ground beef
• 1 small yellow onion, diced
• 1 (1 oz) packet taco seasoning
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
• 1 cup chicken broth
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Cook pasta according to package directions until al dente; drain and set aside.
2. In a large skillet over medium heat, brown ground beef with diced onion until no pink remains, about 5–7 minutes. Drain excess fat.
3. Stir in 1 packet taco seasoning, undrained diced tomatoes with green chiles, and 1 cup chicken broth. Simmer for 3 minutes.
4. Remove from heat and fold in cooked pasta, 1/2 cup sour cream, and half of each cheese (1/2 cup cheddar and 1/2 cup Monterey Jack).
5. Transfer to a greased 9×13-inch baking dish. Top with remaining cheeses and bake for 15–20 minutes until bubbly and golden.
6. Garnish with chopped cilantro (if using) and serve warm.

The magic here? The sour cream stirred into the hot pasta mixture keeps everything extra creamy—no dry, clumpy bites!

Tip: For a crispy top, broil for the last 2 minutes (watch closely!).

Garlic Butter Shrimp Scampi

This garlic butter shrimp scampi is a restaurant-worthy dish that comes together in just 20 minutes—perfect for busy weeknights when you crave something indulgent but effortless.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1/4 cup dry white wine (like Pinot Grigio)
• 1 tbsp lemon juice
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 2 tbsp chopped fresh parsley
• 8 oz linguine or spaghetti, cooked al dente

Instructions:

1. In a large skillet, melt 2 tbsp butter over medium heat. Add shrimp and cook for 2 minutes per side until pink, then transfer to a plate.
2. Add remaining 2 tbsp butter to the skillet. Sauté garlic and red pepper flakes for 30 seconds until fragrant.
3. Pour in white wine and lemon juice, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.
4. Return shrimp to the skillet, toss with salt, and cook for 1 minute to warm through. Stir in parsley.
5. Serve immediately over cooked linguine, drizzled with the garlic butter sauce.

The magic here is in the glossy, garlicky sauce that clings to every bite—bright from lemon, with just a hint of heat. It’s simple enough for Tuesday dinner but elegant enough for date night!

Tip: For extra richness, swirl in a splash of heavy cream at the end.

Conclusion

With these 20 crowd-pleasing potluck main dishes, you’re ready to impress at any gathering! Whether you’re craving comfort food, global flavors, or easy make-ahead meals, this list has something for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments below. Loved this roundup? Pin it to Pinterest so others can enjoy these delicious dishes too!