62 Christmas Potluck Sides for 12 or More

Topped with dried cherries and walnuts, this side is downright delicious. Even people who aren't into sweet potatoes will grab a second scoop. —Sarah Herse, Brooklyn, New York

On Christmas Day, we invite all our nearby relatives to dinner. One way I make the meal memorable is with this side dish that combines mashed and baked potatoes. —Ruth Andrewson, Leavenworth, Washington

I've been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania

In an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, Tennessee

My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. At lunchtime, my mom and aunts delivered the formed rolls. —Charlotte Hendershot, Hudson, Pennsylvania

My kids love broccoli, especially with lots of garlic. It’s great for a special occasion, but it’s so quick that I usually fix it once a week in our home. Everyone gobbles it up. —Caramia Sommers, Oswego, New York

Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. —Deirdre Cox, Kansas City, Missouri

The tender potato slices in this cozy casserole have a mild fennel flavor with a hint of nutmeg. Add a creamy sauce and a sprinkling of Parmesan, and you have a homey side dish your family will ask for again and again. —Karen Haen, Sturgeon Bay, Wisconsin

Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. —Lily Julow, Lawrenceville, Georgia

When we have company, these sprouts are my go-to side dish because they look and taste fantastic. Fancy them up a notch with pancetta instead of bacon. —Mandy Rivers, Lexington, South Carolina

I love making casseroles during the holidays. It made me a fan of Gruyere cheese for au Gratin dishes. —Rosalie Hughes, Boise, Idaho

This apple walnut salad delivers sweet and tangy flavor to simple salad greens with a quick apple cider vinaigrette, cranberries and Gorgonzola cheese. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

This is a beautiful, interesting way to prepare vegetables for a holiday dinner. The flavor pairs well with a variety of entrees. —Judith Krucki, Lake Orion, Michigan

Light and refreshing, this salad goes nicely with the heavier dishes of the season. Your family and friends will also appreciate the tasty homemade dressing. —Marian Platt, Sequim, Washington

Almost too pretty to eat, this colorful salad combines mint, chipotle pepper and honey to create a refreshing sweet-spicy flavor combination. —Roxanne Chan, Albany, California

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona

This sensational apple salad features lots of color, taste and texture. But don't wait for a party to enjoy it—treat your clan to this refreshing and tasty delight on weeknights, too. The cinnamon in the dressing is a fantastic accent to the crisp apples. —Jessica Lin, West Hartford, Connecticut

My grandpa, who gave me this recipe, liked the way the cream cheese and onion dip created a wonderful velvety texture. I often assemble these potatoes the night before, then pop them in the oven the next day. —Mary Kay Elert, St. Paul Park, Minnesota

My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy-approved. My crowd never leaves leftovers. —Jody Augustyn, Loup City, Nebraska

I partially put this salad together and take the remaining ingredients (candied nuts, seeds, rice noodles and dressing) to mix in at the potluck. Works perfectly every time. —Joan Hallford, North Richland Hills, Texas

This dressing recipe is so delicious, no one will know it's lower in fat. And best of all, it cooks effortlessly in the slow cooker. —Raquel Haggard, Edmond, Oklahoma

This convenient sweet potato casserole with pecan topping calls for canned sweet potatoes, so preparation time is minimal. The nutty brown sugar topping adds a bit of crunch. —Anita Briner, Etters, Pennsylvania

My creamy, comforting side dish wonderfully rounds out any holiday dinner. Just a little of this rich casserole goes a long way. —Jennifer Bley, Austin, Texas

My family really likes this creamy, cheesy side dish—and it's so easy to make. Even those who usually don't eat much corn often ask for a second helping. —Mary Ann Truitt, Wichita, Kansas

I spent hours in search of sides for a cooking demo to present to women from my church. These easy green beans became my star attraction. —Alice White, Willow Spring, North Carolina

Passed down for generations, this recipe was a cherished family tradition at holidays and special gatherings. Now, with less than half the fat, sodium and cholesterol of the original, it can be served up for generations to come! —Arlene Spencer, Oconomowoc, Wisconsin

Since receiving this easy-to-prepare recipe from a dear friend, I've made these rolls often for the holidays. —Geraldine West, Ogden, Utah

Unless someone tells you, you might not know you're eating cauliflower. Even my grandchildren love this buttery, cheesy, creamy dish that tastes like mashed potatoes. —Sandie Parker, Elk Rapids, Michigan

I've used these rich potatoes as both an appetizer and a side dish. Guests seem to enjoy the distinctive taste of Monterey Jack cheese and basil. These satisfying mouthfuls are perfect for a late-afternoon or evening get-together when something a little heartier is needed. — Susan Herbert, Aurora, Illinois

These make-ahead mashed potatoes save me a ton of time on Christmas day. No more frantically whipping the potatoes while hungry family and guests hang around the kitchen! —Marty Rummel, Trout Lake, Washington

Cranberries make this side dish delightfully Christmasy. Everyone will love the crunchy walnuts, too. —Deborah Giusti, Hot Springs, Arkansas

A mild orange glaze lets the taste of sweet potatoes shine through in this nut-topped side dish. When I was dating my husband, my mother would make this whenever he'd come over for Sunday dinner. We've been married more than 40 years, and he thinks I can make it almost as well as Mom did. —Pauline Kelley, St. Peters, Missouri

During a long Midwest winter, I crave greens and tomatoes from the garden. These leaf lettuces and grape tomatoes have a fantastic out-of-the-garden taste. Thank goodness we can get them year-round. —Jasmine Rose, Crystal Lake, Illinois

A lighter version of a classic white sauce coats the cauliflower in this dish that’s perfect for a potluck buffet. —Taste of Home Test Kitchen

My mom used to 'dress up' peas with buttered cracker crumbs when I was little and it remains one of my favorite dishes. Just about any type of savory crackers can be substituted, including herb-flavored varieties. —Sue Gronholz, Beaver Dam, Wisconsin

A friend once told me about a potato dish her mother used to make. She remembered that Swiss cheese and butter were standouts. Here's my re-creation—and my friend actually liked it better than her mom’s version. —Barb Templin, Norwood, Minnesota

I take this dish to potlucks during the holidays. People always ooh and aah. Feel free to sub whipped cream for the celery curl garnish. —Carol Mead, Los Alamos, New Mexico

This creamy casserole is filled with tender cauliflower and topped with a sprinkling of crispy herb stuffing. It's become one of our favorite Christmas casseroles that appeals to both kids and adults in our family. —Carol Rex, Ocala, Florida

Tender and moist, these easy whole wheat rolls boast a great herb flavor! —Deborah Patrauchuk, Malakwa, British Columbia

I've been making my version of Dad's potatoes for years, and it goes great with any meal. Browning the butter gives the potatoes a whole new taste. —Anne Pavelak, Endicott, Washington

Here’s a nice substitute to plain green bean casserole. The well-seasoned cheese sauce adds extra zip to this familiar dish. —Heather Campbell, Lawrence, Kansas

Carrots sport a light brandy sauce for a beautiful side with mass appeal. —Tammy Landry, Saucier, Mississippi

Every family seems to have their own favorite dressing recipe that becomes a tradition, and this is ours. It came from Grandma, who passed it down to my mother. Now our children have carried it into their kitchens. This is truly a good old-fashioned recipe. —Norma Howland, Joliet, Illinois

These are a result of getting my son, Mark, to eat green beans. He loves them extra garlicky. —Jenny Witcraft, Cleveland, Ohio.

This recipe makes a really pretty salad. My sister-in-law often brings it to our family get-togethers on holidays and special occasions. —Leona Luecking, West Burlington, Iowa

Sour cream and cream of chicken soup lend to the creamy texture of this tried-and-true casserole. My family prefers this to traditional mashed potatoes. —Mrs. Robert Cody, Dallas, Texas

My father's dressing bakes separately from the turkey and is simply delicious. The secret is to prepare the corn bread first, let it cool and then crumble it to form the base for the rest of the ingredients. My father always added oysters to give the dressing a special flavor. —Nell Bass, Macon, Georgia

An easy-to-make spinach-basil pesto gives delectable flavor to these rolls. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

This cheesy potato casserole is always popular. It's a nice change from mashed potatoes and with a bread crumb and crumbled bacon topping, it looks as good as it tastes. —Helen Haro, Yucaipa, California

The awesome flavors in this salad remind me of my childhood in Southern California. My great-uncle had an orchard, so our family meals were filled with avocados, citrus fruits and nuts of all varieties. —Catherine Cassidy, Milwaukee, Wisconsin

Colorful, crunchy and buttery, this bean dish comes together quickly and will be a hit at your holiday table. For variation, sprinkle toasted pine nuts over the top just before serving. —Judie White, Florien, Louisiana

These light, golden rolls are packed with the flavors of onion and dill. The dough can also be rolled out and cut with a biscuit cutter. —Carol Faulkner, Sunman, Indiana

With its pretty presentation and tangy taste, it's easy to see why this delightful salad is always a hit. At holidays, I ask each of my family members for their favorite food, and this salad is always requested by my daughter. —Pat Schmeling, Germantown, Wisconsin

Feast your eyes on this two-toned pumpernickel dressing. It's my vegetarian version of the classic Thanksgiving staple. —Thomas Roeger, Bloomington, Indiana

Tired of tossed salads? Here's an irresistible variation featuring pears that makes an attractive and tasty first course. The cheese and pecans are nice additions. You'll appreciate how easy it is. —Melinda Singer, Malibu, California

Sauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri

To add even more visual interest and tasty texture, top a pretty plated salad with roasted apple fans and crunchy walnuts. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

In the South, everyone loves three things: bacon, cheese and grits! After playing around with this recipe, I took it to my first family party as a newlywed, and it was a huge hit. This recipe has become a family tradition that I'm sure will be passed down for generations. —Melissa Rogers, Tuscaloosa, Alabama

A friend gave me this salad recipe to help me impress my new husband who loves citrus. We serve the dressing over greens we harvest from our garden—the lime and curry make a fantastic pairing. —Rachel Muilenburg, Prineville, Oregon

This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. —Theresa Kreyche, Tustin, California

This fragrant salad is a vitamin and protein powerhouse. Toss in leftover cooked turkey to make it a meal the next day. —Jerilyn Korver, Bellflower, California

Carrots make a super side—big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these fragrant, deeply spiced veggies. —Taylor Kiser, Brandon, Florida