Easy Potluck Recipes

Easy potluck recipes are often handed down from generation to generation. Chances are, your go-to potluck recipe is the same as the one your grandmother made, and for good reason. These recipes are perfect anytime you need to prepare a potluck dish quickly.

Ambrosia
Ambrosia has two meanings: food of the Gods and American dessert. In Greek mythology, ambrosia was the sweet food that kept the Gods strong. In American food history, however, ambrosia is a fruit dessert that features coconut, sugar and whipped topping. In the '50s and '60s, the popular way to make ambrosia salad was to drain a can of cocktail fruit, add a cup of coconut, a half bag of mini marshmallows, a half cup of nuts and a quarter cup of sugar, and then fold in a whole tub of Cool Whip and serve chilled.

But, over the years, ambrosia salad has been evolved into a layered concoction that's even more interesting and delicious. This popular and easy potluck recipe is called pretzel salad.

Pretzel Salad
Ingredients You Will Need:
2 cups broken pretzels (not crushed)
1 tablespoon white granulated sugar
¾ cup butter, melted
1 large package strawberry gelatin
2 to 3 cups frozen sliced strawberries
1 8-ounce tub cream cheese (softened)
1 cup white granulated sugar
1 12-ounce tub Cool Whip

Mix the pretzels, sugar and butter together, and press into a large rectangular cake pan. Bake the crust for about 7 minutes in an oven that has been preheated to 350 degrees Fahrenheit. Cool.

Make the gelatin according to the package directions. As soon as the gelatin dissolves, add the strawberries to the mix. Place the gelatin in the refrigerator to chill. Do not let it set. Set the timer for about 15 minutes.

While the gelatin is chilling, prepare the cream cheese. Mix the cream cheese, sugar and Cool Whip together, spread over the crust and let chill. When the gelatin has begun to set, immediately pour it over the cream cheese topping. Chill until set, and serve cold.

Scalloped Potato Potluck Casserole
Ingredients You Will Need:
2 cups diced ham
1 large onion, chopped
Potatoes (Red Pontiac works well)
1 large can cream of mushroom soup
½ cup whole milk
1 small can sliced mushrooms

Dice the ham and onion, and fry together on low until nicely browned. Set aside.

Peel the potatoes, wash and slice. Place the potatoes into an oblong casserole dish with a cover, or cover it with foil when you place it in the oven. In a small saucepan, heat the cream of mushroom soup, milk and mushrooms. When the mixture is smooth, add the ham and onions, and mix until well blended. Pour this mixture over the sliced potatoes. Cover the potatoes, and bake them for about 1 hour in an oven that has been preheated to 350 degrees Fahrenheit. (If your oven bakes hot, set it at 325 degrees Fahrenheit.)