20 Favorite Potluck Dishes from Decades Past

Remember those potluck gatherings when everyone brought their signature dish, the kind that instantly brought you back to simpler times? Well, some classics have stood the test of time and still bring a cozy, nostalgic vibe to any table. From creamy casseroles to tangy salads and a few sweet surprises, these timeless recipes deliver the flavors everyone craves. Whether you’re hosting or simply bringing a dish to share, these old-school favorites are sure to bring smiles and maybe even a few stories from the good ol’ days.

Deviled Eggs

A timeless appetizer, deviled eggs are made by halving hard-boiled eggs, removing the yolks, and mashing them with mayonnaise, mustard, vinegar, salt, and pepper. The creamy mixture is then spooned or piped back into the egg whites and often garnished with paprika or chives. To prepare, boil 12 eggs until hard-boiled, cool, and peel. Slice each egg in half lengthwise and remove the yolks. Mash the yolks with 1/2 cup mayonnaise, 1 teaspoon mustard, 1 teaspoon vinegar, and season with salt and pepper to taste. Fill the egg whites with the yolk mixture and garnish as desired.

Ambrosia Salad

This sweet, fruit-based salad combines mandarin oranges, pineapple chunks, mini marshmallows, shredded coconut, and sour cream. The ingredients are gently mixed and chilled before serving. To make, drain a 15-ounce can of mandarin oranges and a 20-ounce can of pineapple chunks. In a bowl, combine the fruits with 1 cup mini marshmallows, 1 cup shredded coconut, and 1 cup sour cream. Mix gently to combine and refrigerate for at least 2 hours before serving.

Seven-Layer Salad

The seven-layer salad is a visually appealing dish consisting of layered lettuce, tomatoes, cucumbers, onions, peas, cheddar cheese, and bacon. It’s topped with a mayonnaise-based dressing and chilled before serving. To assemble, layer 4 cups chopped lettuce, 1 cup diced tomatoes, 1 cup sliced cucumbers, 1/2 cup chopped onions, 1 cup thawed peas, 1 cup shredded cheddar cheese, and 1/2 cup crumbled cooked bacon in a large bowl. Spread 1 cup mayonnaise over the top, sealing to the edges. Cover and refrigerate for at least 2 hours before serving.

Tuna Noodle Casserole

A comforting main dish, tuna noodle casserole combines cooked egg noodles, canned tuna, peas, and a creamy sauce, topped with breadcrumbs and baked until golden. To prepare, cook 12 ounces egg noodles according to package instructions. In a large bowl, mix the noodles with two 5-ounce cans of drained tuna, 1 cup frozen peas, and a sauce made from 1 can cream of mushroom soup and 1/2 cup milk. Transfer to a baking dish, top with 1/2 cup breadcrumbs, and bake at 350°F (175°C) for 25 minutes.

Green Bean Casserole

Green bean casserole is a holiday favorite that combines green beans with cream of mushroom soup and is topped with crispy fried onions. To prepare, mix two 14.5-ounce cans of drained green beans with one 10.5-ounce can of cream of mushroom soup and 1/2 cup milk. Transfer to a baking dish, top with 1 cup fried onions, and bake at 350°F (175°C) for 25 minutes.

Cheese Ball

A classic party appetizer, cheese balls are made by blending cream cheese with shredded cheddar, chopped nuts, and seasonings, then shaping it into a ball and chilling until firm. To make, mix two 8-ounce packages of softened cream cheese with 2 cups shredded cheddar cheese, 1/4 cup chopped green onions, and 1 teaspoon Worcestershire sauce. Shape into a ball, roll in 1 cup of chopped pecans, and refrigerate for at least 2 hours before serving.

Waldorf Salad

Originating from the Waldorf-Astoria Hotel, this salad combines diced apples, celery, and walnuts, dressed in mayonnaise and served on a bed of lettuce. To prepare, mix 2 cups diced apples with 1 cup sliced celery and 1/2 cup chopped walnuts. Stir in 1/2 cup mayonnaise until well combined. Serve on lettuce leaves.

Chicken Divan

A creamy casserole, chicken divan layers cooked chicken and broccoli, topped with a mixture of cream of chicken soup, mayonnaise, and curry powder, then baked until bubbly. To make, place 2 cups cooked broccoli in a baking dish, and top with 2 cups cooked, diced chicken. Mix one 10.5-ounce can of cream of chicken soup with 1/2 cup mayonnaise and 1 teaspoon curry powder; pour over the chicken and broccoli. Sprinkle with 1/2 cup shredded cheddar cheese and bake at 350°F (175°C) for 30 minutes.

Pineapple Upside-Down Cake

A retro dessert, this cake features a topping of caramelized pineapple rings and maraschino cherries, baked beneath a buttery cake batter and inverted before serving. To prepare, melt 1/4 cup butter in a 9-inch round pan, sprinkle with 1/2 cup brown sugar, and arrange 7 pineapple rings and cherries in the sugar mixture. Prepare a yellow cake batter and pour over the fruit. Bake at 350°F (175°C) for 35 minutes, then invert onto a plate.

Classic Meatloaf

A staple of home-cooked meals, classic meatloaf combines ground beef with breadcrumbs, eggs, and seasonings, baked until tender and juicy. To prepare, mix 2 pounds ground beef with 1 cup breadcrumbs, 2 beaten eggs, 1/2 cup chopped onion, 1/2 cup milk, 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon pepper. Shape into a loaf and place in a baking dish. Top with a mixture of 1/4 cup ketchup and 2 tablespoons brown sugar. Bake at 350°F (175°C) for 1 hour.

Macaroni Salad

Macaroni salad is a popular side dish at gatherings featuring cooked pasta tossed with diced vegetables and a creamy mayonnaise-based dressing. To make, cook 2 cups of elbow macaroni according to package instructions, then drain and cool. In a large bowl, combine the pasta with 1/2 cup diced celery, 1/2 cup diced bell pepper, 1/4 cup diced red onion, and 1/4 cup chopped pickles. In a separate bowl, mix 1 cup mayonnaise, 2 tablespoons vinegar, 1 tablespoon mustard, 1 teaspoon sugar, and salt and pepper to taste. Pour the dressing over the pasta mixture and stir to combine. Refrigerate for at least 2 hours before serving.

Scalloped Potatoes

A creamy and comforting side dish, scalloped potatoes are made by layering thinly sliced potatoes with a rich, cheesy sauce, then baking until golden and tender. To prepare, peel and thinly slice 4 cups of potatoes. In a saucepan, melt 2 tablespoons butter, stir in 2 tablespoons flour, and cook for 1 minute. Gradually add 2 cups milk, stirring constantly until thickened. Season with salt and pepper to taste. In a greased baking dish, layer half of the potatoes, pour over half of the sauce, and repeat. Top with 1/2 cup shredded cheddar cheese. Cover and bake at 350°F (175°C) for 30 minutes, then uncover and bake for an additional 30 minutes.

Baked Beans

A classic potluck dish, baked beans are slow-cooked with bacon, onions, brown sugar, and molasses, resulting in a sweet and savory flavor. To make, cook 4 slices of chopped bacon until crisp, then remove and set aside. In the same pan, sauté 1/2 cup chopped onion until translucent. In a baking dish, combine two 15-ounce cans of drained navy beans, the cooked bacon and onions, 1/2 cup ketchup, 1/4 cup brown sugar, 2 tablespoons molasses, 1 tablespoon mustard, and salt and pepper to taste. Bake at 350°F (175°C) for 1 hour.

Chicken Salad

Chicken salad is a versatile dish that combines diced cooked chicken with celery, grapes, and nuts, all tossed in a creamy dressing. To prepare, mix 2 cups diced cooked chicken with 1/2 cup sliced celery, 1/2 cup halved grapes, and 1/4 cup chopped pecans. In a separate bowl, combine 1/2 cup mayonnaise, 1 tablespoon lemon juice, and salt and pepper to taste. Pour the dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour before serving.

Cornbread

A Southern favorite, cornbread is a quick bread made with cornmeal, resulting in a slightly sweet and crumbly texture. To make, preheat the oven to 400°F (200°C) and grease an 8-inch square baking pan. In a bowl, combine 1 cup cornmeal, 1 cup flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. In another bowl, whisk together 1 cup milk, 1/4 cup vegetable oil, and 2 beaten eggs. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes.

Potato Salad

Potato salad features boiled potatoes mixed with hard-boiled eggs, celery, and onions, tossed in a mayonnaise-based dressing. To prepare, boil 4 cups of diced potatoes until tender, then drain and cool. In a large bowl, combine the potatoes with 2 chopped hard-boiled eggs, 1/2 cup diced celery, and 1/4 cup diced onion. In a separate bowl, mix 1 cup mayonnaise, 1 tablespoon mustard, 1 tablespoon vinegar, 1 teaspoon sugar, and salt and pepper to taste. Pour the dressing over the potato mixture and stir to combine. Refrigerate for at least 2 hours before serving.

Spinach and Artichoke Dip

A creamy and savory appetizer, spinach and artichoke dip combines cooked spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, and grated Parmesan cheese. To prepare, preheat the oven to 350°F (175°C). In a bowl, mix 1 cup cooked and drained spinach, one 14-ounce can of drained and chopped artichoke hearts, 8 ounces softened cream cheese, 1/2 cup sour cream, 1/4 cup mayonnaise, and 1/2 cup grated Parmesan cheese. Season with 1/2 teaspoon garlic powder, salt, and pepper to taste. Transfer the mixture to a baking dish and bake for 25-30 minutes until bubbly and golden on top. Serve warm with bread or crackers.

Stuffed Mushrooms

A delightful appetizer, stuffed mushrooms are made by filling mushroom caps with a savory mixture of breadcrumbs, cheese, and herbs, then baking until tender. To make, preheat the oven to 375°F (190°C). Clean 24 large mushroom caps and remove the stems. In a bowl, combine 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 2 minced garlic cloves, 2 tablespoons chopped parsley, and 1/4 cup melted butter. Season with salt and pepper to taste. Fill each mushroom cap with the breadcrumb mixture and place on a baking sheet. Bake for 20 minutes until the mushrooms are tender and the filling is golden.

Broccoli Salad

Broccoli salad is a refreshing side dish that features fresh broccoli florets tossed with bacon, red onions, raisins, and a tangy dressing. To prepare, combine 4 cups chopped fresh broccoli florets, 1/2 cup cooked and crumbled bacon, 1/4 cup diced red onion, and 1/4 cup raisins in a large bowl. In a separate bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons apple cider vinegar, and 2 tablespoons sugar until smooth. Pour the dressing over the broccoli mixture and toss to coat. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Pimento Cheese Spread

A Southern classic, pimento cheese spread combines shredded cheddar cheese, diced pimentos, mayonnaise, and seasonings, perfect for spreading on crackers or sandwiches. To make, in a bowl, mix 2 cups shredded sharp cheddar cheese, one 4-ounce jar of drained and diced pimentos, 1/2 cup mayonnaise, 1/4 teaspoon garlic powder, and a pinch of cayenne pepper. Stir until well combined and creamy. Adjust seasoning with salt and pepper to taste. Refrigerate for at least 1 hour before serving to allow the flavors to develop.

This article originally appeared on RetailShout.

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