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There are very few things I love more than a potluck or casserole dish. Cooking and baking can’t get any easier than popping everything into a dish, throwing it in the oven, and taking it to a party. And let’s be honest, ‘tis the season for finding and making easy bakes. Today, we’re bringing you the best holiday potluck dishes to bring to any and every party you’re invited to!
PrintPizza Stuffed Mushrooms
Thank you Jo Cooks for the recipe!
Ingredients
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12-15 large mushrooms (cleaned and stems removed)
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2 mini pepperoni links (sliced)
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¼ cup pizza sauce
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1 cup mozzarella cheese
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Freshly ground black pepper
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1 fresh basil leaf (chopped)
Instructions
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Preheat your oven to 450°F. Spray your cast iron skillet with cooking spray and arrange the mushrooms in the skillet.
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Fill each mushroom with 1-2 teaspoons of pizza sauce, 1-2 tablespoons of mozzarella cheese, then 2-3 pepperoni slices.
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Bake for 15-18 minutes, or until the cheese melts and gets a bit golden on the top.
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Season with freshly ground black pepper and garnish with basil.
Crunchy au Gratin Potatoes
Thank you Taste of Home for the recipe!
Ingredients
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2 large onions (thinly sliced)
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2 Tbsp butter
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1 cup half-and-half cream
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1 cup canned pumpkin
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1 Tbsp prepared horseradish
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½ tsp ground nutmeg
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1 tsp salt
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½ tsp pepper
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2 + ¼ lbs. potatoes (peeled and cut into ¼-inch slices)
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2 cups soft bread crumbs
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8 oz. Swiss cheese (shredded)
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2 Tbsp chopped fresh sage
Instructions
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In a large skillet, cook the onions in butter over medium heat for 15-20 minutes, or until the onions are golden brown, stirring frequently.
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In a large bowl, combine the cream, pumpkin, horseradish, nutmeg, salt, and pepper. In a greased 13×9-inch baking pan, layer the potato slices and onions. Spread with pumpkin mixture. Cover and bake at 350°F for 1 + ¼ hours.
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Increase the temperature to 400°F. In a large bowl, combine the bread crumbs, cheese, and sage. Sprinkle the mixture over the top and bake, uncovered, for 15-20 minutes.
Cheese Ball Antipasto
Thank you Cafe Delites for the recipe!
Ingredients
Dip:
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24 oz. cream cheese (softened)
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½ cup sun-dried tomatoes (chopped)
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½ cup red bell peppers (diced)
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3 + ½ oz. chopped salami pieces
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¼ cup chives (chopped)
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¼ cup parsley (chopped)
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1 Tbsp onion powder
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2 tsp garlic powder
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Salt (to taste)
Decorations:
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2 cups pitted mixed olives (halved lengthways and dried with a paper towel)
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½ cup sun-dried tomatoes (chopped and dried with a paper towel)
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Ritz crackers and pretzels (for serving)
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Salami slices (for serving)
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Prosciutto slices (for serving)
Instructions
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In a bowl, combine all of the ingredients and mix them until the ingredients are well-combined.
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Place a piece of non-stick plastic wrap on your work surface. Scoop the cream cheese mixture onto the wrap and cover it completely. Use your hands to mold the cream cheese mixture into a ball. Carefully pick up the cheese ball with one hand and peel the wrap off and place it on a serving plate.
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Dry each olive and sun-dried tomato piece on a sheet of paper towel to soak up the oil before placing them on the cheese ball so they adhere better. Lightly press the olives and tomatoes into the cream cheese to ensure they stay on. Brush with some sun-dried tomato oil from the jar.
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Serve with the crackers of your choice, salami, and prosciutto slices rolled up.
Vegan Green Bean Casserole
Thank you Taste of Home for the recipe!
Ingredients
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8 slices fresh mushrooms
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1 medium onion (chopped)
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2 tsp olive oil
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3 garlic cloves (minced)
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3 cups dairy-free sour cream
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Browning sauce (optional)
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1 tsp salt
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½ tsp ground black pepper
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3 packages frozen cut green beans (thawed)
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4 cups shredded dairy-free cheddar-flavored cheese
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¼ cup dairy-free buttery spread
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1 cup crushed Ritz crackers
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1 cup french-fired onions (coarsely chopped)
Instructions
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Preheat the oven to 350°F. In a large skillet, sauté the mushrooms and onions in oil over medium heat until they’re tender. Add the garlic and cook, stirring for 1 minute. Stir in the sour cream, browning sauce, salt, and pepper until everything’s blended. Add the green beans and cheese and stir to coat. Transfer the mixture to a greased 13×9-inch baking dish.
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In a small bowl, melt the buttery spread. Stir in the crushed crackers and fried onions. Sprinkle the mixture over the casserole. Bake until the casserole is bubbly and the top is golden brown — 25-30 minutes.
Spiralized Winter Vegetable Gratin
Thank you PureWow for the recipe!
Ingredients
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3 large parsnips (peeled and cut into noodles with a spiralizer)
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2 medium sweet potatoes (peeled and cut into noodles with a spiralizer)
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1 small butternut squash (peeled and cut into noodles with a spiralizer)
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2 Tbsp extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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2 Tbsp unsalted butter
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1 sweet onion (diced)
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2 garlic cloves (minced)
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¼ cup all-purpose flour
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1 cup whole milk
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¼ cup grated Parmesan cheese
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1 + ¼ cup grated Gruyere cheese
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2 tsp chopped fresh thyme
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2 tsp chopped fresh rosemary
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1 Tbsp chopped parsley
Instructions
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Preheat the oven to 400°F and grease a 9×13-inch casserole dish with nonstick spray.
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Add the parsnip noodles, sweet potato noodles, butternut squash noodles, and olive oil. Season with salt and pepper and toss to combine. Roast until the vegetables start to become tender — 30-35 minutes.
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Meanwhile, in a medium saucepan, melt the butter over medium heat. Add the onion and sauté until it’s translucent, about 4 minutes. Add the garlic and sauté it until it’s fragrant — about 1 minute.
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Stir the flour into the saucepan until combined. Add the whole milk and bring the mixture to a simmer, stirring constantly. Stir in the Parmesan and ¾ cup of the Gruyere. Season with salt and pepper.
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Remove the casserole dish from the oven and pour the sauce over the vegetables. Toss them gently to combine.
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Sprinkle the remaining ½ cup of Gruyere over the surface of the gratin and return it to the oven until the vegetables are very tender and the cheese has melted and is golden brown — 12-15 minutes.
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Garnish with thyme, rosemary, and parsley.
Apple Stuffing Balls
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¼ cup butter (cubed)
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1 large onion (finely chopped)
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2 celery ribs (finely chopped)
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3 large eggs (beaten)
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¼ cup minced fresh parsley
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¾ tsp salt
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½ tsp dried thyme
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¼ tsp pepper
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9 cups soft bread crumbs
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2 medium apples (peeled and finely chopped)
Ingredients
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Preheat the oven to 350°F. In a large skillet, heat the butter over medium heat. Add the onion and celery and cook and stir for 4-6 minutes, or until just tender.
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In a large bowl, mix the eggs, parsley, salt, thyme, and pepper. Stir in the bread crumbs, apples, and onion mixture. Shape into 2-inch balls and place them in a foil-lined 15×10-inch baking pan. Bake for 30-35 minutes, or until they’re golden brown.
Which potluck dish was your favorite? Are you going to make any this season? Comment below!
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