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This comfort food hotdish offers a new twist on the usual hash brown casserole. Try it for everyday meals as well as potlucks!
Curly noodles, almonds, sesame seeds and rice vinegar blend in this crunchy, tangy salad from a West Des Moines, Iowa, reader.
One of the winners in a Midwest Living potluck recipe contest, this recipe from a North Canton, Ohio, reader combines pizza toppings with macaroni, sprinkled on top with Parmesan and pepperoni.
Homemade salsa bursts with freshness, thanks to corn, tomatoes and sweet peppers. You can use straight-from-the-garden veggies if they're in season, or opt for canned versions. Scoop up the salsa on corn chips, or serve with grilled meat or poultry.
Lime- and jalapeno-spiced guacamole adds a kick to layers of refried beans, cheese, tomatoes and onions. Serve seasoned tortilla chips on the side.
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.
This crispy chicken keeps diners returning to the Brookville Hotel restaurant in Abilene, Kansas - and will have your potluck guests asking for the recipe. Brookeville Restaurant owner Mark Martin skillet-fries his chicken in lard, just as his grandma did. If you'd rather, you can cook your chicken in shortening or cooking oil.
This fresh take on potato salad combines red or yellow potatoes, corn, roma tomatoes and fresh basil with a homemade balsamic vinaigrette dressing. Sprinkle with feta cheese before serving.
Here's a somewhat lightened version of a popular potato casserole recipe. To lower sodium, use reduced-sodium soup.
Each pinwheel displays a rainbow of colors and flavors. The snacks are easy to make, too, which makes them as popular with the cook as they are with guests!
Diced green chile peppers give this baked and cheesy dish character with some hotness. We like the crunch from the saltine crackers, too. The recipe comes from Triangle Ranch Bed and Breakfast in western South Dakota, where guests enjoy hearty meals prepared by B&B owner Lyndy Ireland.
Chicken breast and chopped broccoli combine with a soup-based cream sauce and noodles in this classic potluck dish. We've lightened the traditional recipe by using reduced-fat, reduced-sodium soup and fat-free sour cream, though you can substitute the full-fat versions if you prefer.
Layer a tomato-bean mixture, cheese and tortillas for a casserole with south-of-the-border flavor. Let each guest top their portion with chopped tomato, shredded lettuce, green onions, olives and/or sour cream.
Bacon and brown sugar punch up the salty-sweet flavors in this canned pork and beans fix-up from Triangle Ranch Bed and Breakfast in South Dakota. For a candied top, leave Baked Beans 'n' Bacon uncovered in the oven.
Blend chopped fresh spinach with cream cheese, sour cream, canned artichoke hearts and three kinds of cheeses for this hot-and-hearty dip. Serve with toasted pita chips, thinly sliced French bread or crackers.
This make-ahead salad serves a crowd. It's chockfull of veggies, including tomato, broccoli, cauliflower, carrot, celery, sweet pepper, onion, and garlic. Substitute fresh mushrooms for canned, if you like.
Forget what you know about store-bought packages -- this is REAL macaroni and cheese. The children of cheese-makers Shelley and Randy Krakenbuhl accepted nothing else while they were growing up above the Prima Kase cheese factory in Monticello, Wisconsin. Here's the family recipe for Macaroni and Cheese Perfection, which Shelley prepares using Prima Kase's Emmentaler cheese and some Parmesan.
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. Two other winners are on the next slides.
This rich side dish earns compliments at the Ritz-Carlton Hotel in Dearborn, Michigan - just as it will from your potluck guests. Because potatoes can darken once sliced, prepare this dish right before you plan to bake it.
This taco-flavored main dish is a potluck favorite from a Fargo, North Dakota, reader. Serve it with tortilla chips so your guests can scoop and eat.
Lots of cheese, olives and bacon dress up cooked potatoes in this potluck hot dish from a West Des Moines, Iowa, reader.
Soy sauce, lemon olive oil and garlic create a flavorful dressing for this pasta and vegetable salad. The recipe comes from the Savage family in Columbus, Ohio, where it's served at big family gatherings.
Reduced-fat and fat-free ingredients trim the calories in Slim Tex-Mex Taco Dip.
Add to your potluck buffet with this neat-to-eat chicken breast variation of chicken wings. Dunk them in bottled blue cheese dressing.
Add some zip to a summer standby with this variation on cole slaw. Nuts and fruit add crunch and color to cabbage tossed in a homemade vinaigrette.
These classic dinner rolls will be welcome at any potluck. Serve by themselves, with butter or with sliced cheeses and meats for a mini-sandwich.
A reader in Saint Paul gave us this recipe, which always gets raves from her guests. The sweet glaze uses pineapple juice, ketchup and soy sauce.
Our lightened sauce for a classic green bean casserole enhances the delicate flavor of green beans. Put it together in just 20 minutes thanks to canned and frozen ingredients.
Add pizzazz to potato chips or veggies with this dip made from sweet onions, sour cream, fresh chives, and cayenne pepper.
This make-ahead potluck salad features a mustard-garlic vinaigrette along with cut green beans, tomatoes, Parmesan cheese, your choice of pasta and lots of basil!
The Coney Island Lunch Room in Grand Island, Nebraska, has served its all-American chili dog since 1933. In honor of this Cornhusker State edible institution, we created this recipe for Beefy Chili Dogs. Stewing the hot dogs in the seasoned meat mixture makes them extra juicy. Top them with cheese.
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