18 Delicious Recipes to Feed a Crowd Perfectly

Cooking for a crowd doesn’t have to be a daunting task! Whether you’re hosting a family gathering, a potluck with friends, or simply feeding your hungry crew, we’ve got you covered with 18 delicious recipes that are sure to please every palate. From hearty comfort foods to quick and easy dishes, this roundup is your go-to guide for stress-free, crowd-pleasing meals. Dive in and discover your next favorite recipe!

Slow Cooker Pulled Pork Sandwiches

Got a hankering for something hearty and hands-off? You’re in luck because slow cooker pulled pork sandwiches are just the ticket for a no-fuss, flavor-packed meal.

Ingredients

• 4 lbs pork shoulder
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp salt
• 1 tsp black pepper
• 6 hamburger buns

Instructions

1. Trim excess fat from the pork shoulder and place it in the slow cooker.
2. In a medium bowl, whisk together barbecue sauce, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
3. Pour the sauce mixture over the pork shoulder, ensuring it’s evenly coated.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the pork is tender and easily shreds with a fork.
5. Remove the pork from the slow cooker and shred it using two forks, discarding any large fat pieces.
6. Return the shredded pork to the slow cooker and stir to coat with the sauce. Let it sit for 10 minutes to absorb the flavors.
7. Toast the hamburger buns lightly for extra texture and warmth.
8. Serve the pulled pork on the toasted buns with extra barbecue sauce on the side if desired.

Lusciously tender and packed with smoky-sweet flavors, this pulled pork is perfect for piling high on buns. Try topping it with a tangy coleslaw for an extra crunch and contrast.

Classic Beef Chili

Let’s dive into making a hearty Classic Beef Chili that’s perfect for any day. You’ll love how simple it is to whip up this comforting dish, packed with flavors that everyone will enjoy.

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Tip: Drain excess fat for a leaner chili.
4. Add diced onion, minced garlic, and diced bell pepper to the pot. Cook until vegetables are soft, about 5 minutes.
5. Stir in chili powder, cumin, salt, and black pepper until the beef and vegetables are evenly coated.
6. Tip: Toast the spices with the beef for deeper flavor.
7. Add drained kidney beans, diced tomatoes, and beef broth to the pot. Stir to combine.
8. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
9. Tip: For thicker chili, simmer longer until desired consistency is reached.

Rich and hearty, this Classic Beef Chili is bursting with savory flavors and a perfect balance of spices. Serve it with a dollop of sour cream or over a bed of rice for an extra comforting meal.

Homemade Mac and Cheese

Unbelievably creamy and comforting, homemade mac and cheese is the ultimate comfort food you can whip up in no time. Perfect for those cozy nights in or when you’re craving something cheesy and delicious.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Tip: Keep the heat medium to avoid burning the butter.
4. Whisk in the flour until smooth, cooking for about 1 minute to remove the raw flour taste.
5. Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens, about 5 minutes. Tip: Constant whisking is key to a smooth sauce.
6. Remove the saucepan from heat. Stir in the cheddar and Parmesan cheeses until melted and smooth.
7. Season the cheese sauce with salt, pepper, and paprika.
8. Combine the cooked macaroni with the cheese sauce, mixing well to coat every piece.
9. Transfer the mixture to a baking dish and bake for 20 minutes, or until bubbly and lightly golden on top. Tip: For a crispier top, broil for the last 2 minutes.

Absolutely irresistible, this mac and cheese comes out creamy with a slight crunch on top. Serve it straight from the oven with a side of crispy bacon or a fresh salad for a complete meal.

BBQ Chicken Sliders

Hey, you know those days when you want something delicious but don’t want to spend hours in the kitchen? BBQ chicken sliders are your answer. They’re easy, tasty, and perfect for any gathering or just a cozy night in.

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 12 slider buns
• 1 cup coleslaw
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 350°F.
2. In a large bowl, mix the shredded chicken, BBQ sauce, olive oil, garlic powder, onion powder, and salt until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before assembling.
3. Place the bottom halves of the slider buns on a baking sheet. Evenly distribute the chicken mixture over the buns.
4. Sprinkle the shredded cheddar cheese over the chicken. Tip: For a golden top, broil for the last 2 minutes of baking.
5. Bake in the preheated oven for 10 minutes, or until the cheese is melted.
6. Remove from the oven and top each slider with coleslaw. Tip: For a crunchier texture, add the coleslaw just before serving.
7. Place the top halves of the buns over the coleslaw to complete the sliders.

Now, these sliders are all about the contrast—tender, saucy chicken meets crisp, fresh coleslaw, all hugged by soft buns. Serve them with extra BBQ sauce on the side for dipping, and watch them disappear.

Vegetable Lasagna

Lasagna doesn’t always need meat to be hearty and satisfying. You’ll love how this vegetable-packed version brings together layers of flavor and texture, making it a perfect comfort food for any night of the week.

Ingredients

• 9 lasagna noodles
• 2 cups ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red bell pepper, diced
• 1 cup spinach, chopped
• 24 oz marinara sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil

Instructions

1. Preheat your oven to 375°F.
2. Cook the lasagna noodles according to package instructions, then drain and set aside.
3. In a bowl, mix the ricotta cheese, egg, 1 cup of mozzarella, Parmesan, salt, pepper, and basil.
4. Heat olive oil in a pan over medium heat. Add onion and garlic, cooking until soft, about 5 minutes.
5. Add zucchini, yellow squash, and bell pepper to the pan. Cook for another 5 minutes, then stir in the spinach until wilted.
6. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
7. Place 3 lasagna noodles over the sauce, then layer with half of the ricotta mixture and half of the vegetables.
8. Repeat the layers, ending with a final layer of noodles. Top with the remaining marinara sauce and mozzarella cheese.
9. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and golden.
10. Let the lasagna sit for 10 minutes before slicing. This helps the layers set.

Deliciously cheesy with a crisp top layer, this vegetable lasagna is a crowd-pleaser. Serve it with a side of garlic bread for a complete meal that’s sure to impress.

Garlic Parmesan Pasta Salad

Craving something creamy, garlicky, and utterly satisfying? You’re in for a treat with this Garlic Parmesan Pasta Salad. It’s the perfect blend of flavors and textures, ideal for picnics, potlucks, or just because.

Ingredients

• 8 oz pasta
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a small pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Tip: Don’t let the garlic brown to avoid bitterness.
4. Drain the pasta and return it to the pot. Immediately add the garlic oil, Parmesan, salt, and pepper. Toss well to combine. Tip: Adding the cheese while the pasta is hot helps it melt evenly.
5. Stir in the chopped parsley last for a fresh pop of color and flavor. Tip: For extra zest, add a squeeze of lemon juice.

Serve this pasta salad chilled or at room temperature. The garlic and Parmesan create a rich, savory flavor, while the parsley adds a light, herby contrast. Perfect alongside grilled meats or as a standalone dish.

Baked Ziti with Sausage

You know those dishes that just hit the spot every single time? Baked ziti with sausage is one of those. It’s hearty, cheesy, and packed with flavor—perfect for when you need something comforting yet easy to whip up.

Ingredients

• 1 lb Italian sausage
• 12 oz ziti pasta
• 24 oz marinara sauce
• 15 oz ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the ziti pasta and cook for 8 minutes, or until al dente. Drain and set aside.
3. Heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Stir in the marinara sauce, garlic powder, dried basil, salt, and black pepper. Simmer for 5 minutes to blend the flavors.
5. In a large bowl, mix the cooked ziti, sausage mixture, ricotta cheese, and 1 cup of mozzarella cheese until well combined.
6. Transfer the mixture to a 9×13 inch baking dish. Top with the remaining mozzarella and Parmesan cheese.
7. Bake for 20 minutes, or until the cheese is bubbly and golden brown.
8. Let it sit for 5 minutes before serving to allow the flavors to meld together.

Let this baked ziti cool slightly before diving in—the cheese will be perfectly gooey, and the sausage adds a savory depth. Try serving it with a crisp green salad for a balanced meal that everyone will love.

Chicken Enchilada Casserole

Alright, let’s dive into making a Chicken Enchilada Casserole that’s as easy as it is delicious. You’ll love how the layers of flavor come together in this comforting dish.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup sour cream
• 1 can (10 oz) enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6 corn tortillas, cut into quarters
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix the shredded chicken, sour cream, cumin, chili powder, and salt until well combined.
3. Spread a thin layer of enchilada sauce at the bottom of the prepared baking dish.
4. Arrange half of the tortilla quarters over the sauce, overlapping slightly.
5. Spread half of the chicken mixture over the tortillas, then sprinkle with half of each cheese.
6. Repeat the layers with the remaining tortillas, chicken mixture, and cheeses.
7. Pour the remaining enchilada sauce evenly over the top.
8. Bake for 25 minutes, or until the cheese is bubbly and slightly golden.
9. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Out of the oven, this casserole is wonderfully gooey with a perfect balance of spice and creaminess. Try topping it with fresh avocado slices or a dollop of guacamole for an extra layer of flavor.

Beef and Cheese Stuffed Shells

Zesty and comforting, you’ll love how these beef and cheese stuffed shells bring a hearty twist to your pasta night. Perfect for sharing or savoring all to yourself, they’re a crowd-pleaser that’s easier to make than you might think.

Ingredients

• 12 oz jumbo pasta shells
• 1 lb ground beef
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 24 oz marinara sauce
• 1 tbsp chopped fresh basil

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente. Drain and set aside.
3. In a skillet over medium heat, add the olive oil and minced garlic. Sauté for 1 minute until fragrant.
4. Add the ground beef to the skillet. Cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain excess fat.
5. In a bowl, mix the cooked beef, ricotta, mozzarella, Parmesan, salt, and pepper until well combined.
6. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
7. Fill each cooked shell with the beef and cheese mixture. Place them seam side up in the baking dish.
8. Pour the remaining marinara sauce over the stuffed shells. Sprinkle with additional mozzarella if desired.
9. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
10. Garnish with chopped fresh basil before serving.

Savory and satisfying, these stuffed shells offer a delightful contrast of creamy cheese and rich beef, all hugged by tender pasta. Try serving them with a crisp green salad and garlic bread for a complete meal that’s sure to impress.

Potato and Corn Chowder

Unbelievably creamy and packed with flavor, this potato and corn chowder is the comfort food you’ve been craving. It’s perfect for those chilly evenings when you need something hearty yet simple to whip up.

Ingredients

• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups potatoes, peeled and diced
• 2 cups corn kernels
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp paprika

Instructions

1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the diced potatoes and corn kernels, cooking for another 3 minutes to slightly soften the potatoes.
4. Pour in the chicken broth, bringing the mixture to a boil. Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
5. Use an immersion blender to partially puree the soup, leaving some chunks for texture. Tip: For a smoother chowder, blend more; for chunkier, blend less.
6. Stir in the heavy cream, salt, black pepper, and paprika. Simmer for another 5 minutes to combine the flavors. Tip: Adjust the seasoning if needed, but remember the flavors will intensify as the chowder cools slightly.
7. Serve hot, garnished with fresh herbs if desired. Tip: For a smoky twist, add a pinch of smoked paprika instead of regular.

Now, this chowder boasts a velvety texture with the perfect balance of sweetness from the corn and earthiness from the potatoes. Try topping it with crispy bacon bits or a dollop of sour cream for an extra layer of flavor.

Spinach and Artichoke Dip

Spinach and artichoke dip is the ultimate crowd-pleaser, perfect for game nights or cozy gatherings. You’ll love how creamy and cheesy it turns out, with just the right amount of veggie goodness.

Ingredients

• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. In a large bowl, combine 1 cup mayonnaise and 1 cup sour cream until smooth.
3. Stir in 1 cup grated Parmesan cheese and 1 cup shredded mozzarella cheese until well mixed.
4. Add 1 (14 oz) can of drained and chopped artichoke hearts to the bowl.
5. Squeeze out excess water from 1 (10 oz) package of thawed frozen chopped spinach, then add it to the mixture.
6. Mix in 1 minced clove of garlic and 1/2 tsp red pepper flakes for a bit of kick.
7. Transfer the mixture to a baking dish, spreading it evenly.
8. Bake for 25 minutes, or until the top is golden and bubbly.
9. Let it cool for 5 minutes before serving to allow the flavors to meld.

Perfectly creamy with a hint of spice, this dip pairs wonderfully with crusty bread or crisp veggies. For a fun twist, try serving it in a hollowed-out bread bowl for an edible presentation.

Turkey and Stuffing Casserole

Perfect for those nights when you’re craving the cozy flavors of Thanksgiving but don’t want to spend all day in the kitchen, this Turkey and Stuffing Casserole is a game-changer. You’ll love how it brings together all the classic elements in one easy dish.

Ingredients

• 2 cups cooked turkey, shredded
• 4 cups stuffing mix
• 1 cup chicken broth
• 1/2 cup butter, melted
• 1 cup cranberry sauce
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a large bowl, combine the shredded turkey, stuffing mix, chicken broth, melted butter, salt, and black pepper. Mix well to ensure everything is evenly coated.
3. Transfer the mixture to the prepared baking dish, spreading it out evenly.
4. Bake for 25 minutes, or until the top is golden brown and crispy.
5. Remove from the oven and let it sit for 5 minutes before serving.
6. Serve warm with a dollop of cranberry sauce on top.

Kitchen tip: For an extra crispy top, broil the casserole for the last 2-3 minutes of baking. Keep an eye on it to prevent burning. This casserole is all about the contrast between the crispy topping and the moist, flavorful turkey underneath. Try serving it with a side of green beans or a simple salad for a complete meal.

Easy Taco Bar

Whip up your next gathering with an Easy Taco Bar that’s sure to be a hit. It’s all about letting everyone customize their perfect bite, with minimal fuss for you.

Ingredients

• 1 lb ground beef
• 1 tbsp taco seasoning
• 1/2 cup water
• 8 taco shells
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup shredded cheddar cheese
• 1/4 cup sour cream
• 1/4 cup salsa

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
2. Drain any excess fat from the skillet. Stir in the taco seasoning and water, reducing the heat to medium. Simmer for 3 minutes, stirring occasionally, until the mixture thickens slightly.
3. While the beef simmers, warm the taco shells according to package instructions, usually about 5 minutes in a 350°F oven.
4. Arrange the shredded lettuce, diced tomatoes, shredded cheddar cheese, sour cream, and salsa in small bowls for serving.
5. Transfer the cooked beef to a serving bowl. Place all bowls and the warmed taco shells on the table for everyone to build their own tacos.

The beef is savory with just the right kick, while the fresh toppings add a cool crunch. For a fun twist, set out small bowls of extra toppings like jalapeños or avocado slices.

Buffalo Chicken Dip

Ever find yourself craving something creamy, spicy, and utterly addictive? This Buffalo Chicken Dip is your answer, combining the bold flavors of hot sauce and tender chicken in a dish that’s perfect for game day or any gathering.

Ingredients

• 2 cups shredded cooked chicken
• 8 oz cream cheese, softened
• 1/2 cup hot sauce
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled blue cheese
• 1/4 cup chopped green onions

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the shredded chicken and cream cheese until well combined.
3. Stir in the hot sauce and ranch dressing, ensuring the mixture is evenly coated.
4. Fold in the cheddar cheese, blue cheese, and green onions, reserving a small amount of each for topping.
5. Transfer the mixture to a baking dish, spreading it out evenly.
6. Sprinkle the reserved cheeses and green onions on top for a colorful finish.
7. Bake for 20 minutes, or until the dip is bubbly and the cheese on top has melted.
8. Let it cool for 5 minutes before serving to allow the flavors to meld together.

Now this dip is not just about the heat; it’s about the harmony of flavors and textures. The creamy base, the kick from the hot sauce, and the crunch from the green onions make it a crowd-pleaser. Serve it with celery sticks, tortilla chips, or even as a sandwich spread for a creative twist.

Sheet Pan Nachos

Now, who doesn’t love a dish that’s as fun to make as it is to eat? Sheet pan nachos are your ticket to a fuss-free, crowd-pleasing meal that’s perfect for game night or a casual get-together.

Ingredients

• 1 bag (10 oz) tortilla chips
• 2 cups shredded cheddar cheese
• 1 cup black beans, rinsed and drained
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapeños
• 1/4 cup chopped cilantro
• 1/2 cup sour cream
• 1/4 cup sliced green onions

Instructions

1. Preheat your oven to 375°F and line a sheet pan with parchment paper for easy cleanup.
2. Spread the tortilla chips in a single layer on the prepared sheet pan.
3. Sprinkle the shredded cheddar cheese evenly over the chips, making sure to cover the edges.
4. Scatter the black beans and diced tomatoes over the cheese layer.
5. Bake in the preheated oven for 10-12 minutes, or until the cheese is fully melted and bubbly.
6. Remove from the oven and immediately top with sliced jalapeños, chopped cilantro, and green onions.
7. Dollop sour cream over the top or serve it on the side for dipping.

Dig into these nachos for a perfect mix of crunchy, cheesy, and fresh flavors. They’re best enjoyed straight from the pan, with your favorite cold drink in hand.

One Pot Jambalaya

Now, imagine coming home to a dish that’s bursting with flavor and only dirties one pot. That’s the magic of this One Pot Jambalaya—it’s your ticket to a hearty meal with minimal cleanup.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 cup diced celery
• 2 cloves garlic, minced
• 1 lb andouille sausage, sliced
• 1 lb chicken breast, cubed
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 cup long-grain white rice
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 lb shrimp, peeled and deveined
• 2 green onions, sliced

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion, 1 cup diced green bell pepper, and 1 cup diced celery. Cook for 5 minutes, stirring occasionally, until vegetables soften.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb sliced andouille sausage and 1 lb cubed chicken breast. Cook for 6 minutes, stirring occasionally, until chicken is no longer pink.
5. Pour in 1 can diced tomatoes and 2 cups chicken broth. Stir to combine.
6. Add 1 cup long-grain white rice, 1 tsp smoked paprika, 1 tsp dried thyme, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, until rice is tender.
8. Add 1/2 lb shrimp and cook for 3 minutes, until shrimp turn pink.
9. Garnish with 2 sliced green onions before serving.

Best enjoyed hot, this jambalaya is a symphony of textures—tender rice, juicy chicken, and plump shrimp. Serve it with a side of crusty bread to soak up every last bit of flavor.

Grilled Cheese and Tomato Soup Bar

Ready to cozy up with a classic combo that never fails? You’re in for a treat with this Grilled Cheese and Tomato Soup Bar, perfect for dipping, dunking, and devouring. It’s all about that crispy, buttery sandwich meeting the rich, velvety soup.

Ingredients

• 4 slices sourdough bread
• 2 tbsp unsalted butter, softened
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups tomato soup
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat a large skillet over medium heat for 2 minutes until hot.
2. Spread 1 tbsp of butter on one side of each bread slice.
3. Place 2 slices, buttered side down, in the skillet.
4. Sprinkle 1/2 cup cheddar and 1/2 cup mozzarella on each slice in the skillet.
5. Top with the remaining slices, buttered side up.
6. Cook for 3-4 minutes until the bottom is golden brown, then flip.
7. Cook the other side for another 3-4 minutes until golden and cheese is melted.
8. Meanwhile, in a saucepan, heat olive oil over medium heat.
9. Add garlic and sauté for 1 minute until fragrant.
10. Pour in tomato soup, salt, and pepper, stirring to combine.
11. Simmer for 5 minutes, stirring occasionally.
12. Cut grilled cheese sandwiches into strips for easy dipping.
13. Serve immediately with the hot tomato soup.

Here’s the magic: the crispy, cheesy sandwich strips are perfect for plunging into the smooth, garlicky tomato soup. Try serving this duo with a sprinkle of fresh basil on top for an extra pop of flavor.

Pepperoni Pizza Pasta Salad

Veg out with this twist on classic pasta salad that’s packed with all your favorite pizza flavors. It’s perfect for picnics, potlucks, or just because you’re craving something deliciously different.

Ingredients

• 8 oz rotini pasta
• 1 cup pepperoni slices, quartered
• 1 cup mozzarella cheese, cubed
• 1/2 cup black olives, sliced
• 1/2 cup green bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup Italian dressing
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the rotini pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. Drain the pasta and rinse under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing the salad from becoming sticky.
4. In a large bowl, combine the cooled pasta, pepperoni, mozzarella, olives, bell pepper, and red onion.
5. Pour the Italian dressing over the salad and toss to coat evenly. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
6. Sprinkle with Parmesan cheese, oregano, and garlic powder, then toss again. Tip: For extra flavor, add a pinch of red pepper flakes.

Who knew pizza and pasta could come together so perfectly? This salad is a crowd-pleaser with its juicy pepperoni, creamy cheese, and crisp veggies. Serve it in a hollowed-out bread bowl for an edible serving dish that’s as fun as it is tasty.

Conclusion

Ready to wow your guests? This roundup of 18 delicious recipes is your go-to guide for feeding a crowd with ease and flair. From hearty mains to sweet treats, there’s something for every taste and occasion. Don’t forget to try these dishes, share your favorites in the comments, and pin this article on Pinterest for your next big gathering. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.