Cooking for a Crowd recipe collection

Try this crockpot rendition of hot cocoa that is perfect for a large group of people!

Big-batch chicken casserole for 24 with green chiles, olives, almonds, cheddar, and a crushed potato chip topping. Church supper approved, potluck tested, crowd demolished.

Fiesta rice baked in two big pans with tomatoes, olives, green peppers, chili powder, and oregano, topped with melted cheddar. A hands-off crowd-sized side dish.

Granny's ham and potato gratin for a crowd layers parboiled potatoes, diced ham, and Swiss cheese with a mustard-garlic bechamel. Feeds 24, bakes in under an hour, and can be assembled a day ahead.

When it comes to sandwiches, try something different for lunch with this easy and delicious recipe.

Originating from the Castle Restaurant, Olean, NY, this house salad dressing was particularly famous. The restaurant closed in the mid-1980's. The recipe was created by Chef Anthony Quirino Lentola in the 1950's.

Macaroni salad for 100 people with cubed ham, cheddar cheese, peas, and olives in a creamy mayo-French dressing. The go-to recipe for reunions, church suppers, and potlucks.

Macaroni, tuna salad suitable for main or sid dish

Packed with meaty goodness with a combination of chicken, pork and beef.

Flaming Slow Cooker Chicken Jubilee. This recipe is perfect for a special occasion, a fancy dinner party, or a larger family dinner.

Easy home-made sloppy joe filling to feed a large crowd of about 50 people

Slow-roasted beef brisket braised in barbecue sauce until fork-tender, thinly sliced, and piled high on buns. Feeds 50 hungry guests with just 4 simple ingredients.

Creamy chicken casserole with green chilies, olives, and almonds topped with crunchy potato chips. Feeds a crowd with zero fuss.

Mile-high three-layer chocolate celebration cake for a crowd, filled with raspberry jam and orange marmalade, frosted with mocha cream cheese buttercream. Party show-stopper.

Oven scrambled eggs feed 30+ people with 100 eggs baked in 13x9 pans. The crowd-cooking method that frees up the stove and skips constant stirring at brunch.

Large-format quiche baked in a 13x9 pan with a decorative pastry edge, three cheeses, and a creamy custard filling. Perfect for feeding a crowd at brunch.