20+ Easy Menus to Feed Large Groups {Plus Lots of Tips and Other Resources!}
Get all of the tips, recipes, and ideas for feeding large groups of people, like church camps, family reunions and even just big dinners at home.
If you are looking for menu ideas to feed a crowd, you’re in the right spot! Over the years, I’ve unintentionally become something of an expert at feeding large groups of people. I’m sharing a wealth of experience below!
20+ Menus to Feed Large Groups
Slow Cooker Pulled Pork Sandwiches
This super easy pulled pork recipe can be made in the Instant Pot or slow cooker, and it can be made ahead of time, refrigerated or frozen, and reheated in a slow cooker or electric roaster when needed. I like to serve BBQ sauce on the side, but you can mix it in with the meat for easier serving.
What to Serve With This:
- Coleslaw
- Chips
- Fresh Fruit (like watermelon) or Honey Lime Fruit Salad
- Veggies + Ranch
- The Best Baked Beans
- The Best Chocolate Chip Cookies (these cookies can be made ahead of time and frozen for up to two months)
Cafe Rio Sweet Pork Build-Your-Own Salads or Burritos
The beauty of this copycat Cafe Rio sweet pork is that it can be made ahead of time, frozen (or refrigerated), and reheated in a slow cooker or electric roaster when needed. It is also versatile! Serve it buffet style so people can make their own salads, bowls, or burritos. This is my go-to meal for feeding a crowd.
What to Serve With This:
- Cilantro Lime Rice
- Cilantro Lime Dressing (can be made up to a week ahead of time)
- Easy Black Beans (4 cans of black beans, drained and rinsed + 12-ounce jar favorite salsa, simmer on the stovetop for up to an hour or cook on low in a slow cooker until warm)
- Chopped romaine lettuce
- Tons of toppings: tomatoes, avocados, cheese, salsa, sour cream, etc
- Tortilla chips
- Tortillas
- Fresh fruit (watermelon, grapes, or apple slices)
- Oatmeal Chocolate Chip Cookie Bars (these bars can be made ahead of time and frozen for up to two months)
Sloppy Joes
Sloppy Joes are always a hit! This recipe is my absolute favorite and has been for almost 20 years. The Sloppy Joe filling can be made ahead of time and refrigerated or frozen. Reheat in a slow cooker or electric roaster (or even a pan in the oven).
What to Serve With This:
- Buns
- Chips
- The Best Baked Beans
- Tri-Color Pasta Salad
- Fresh fruit (like watermelon, grapes, apple slices, etc) or Creamy 5-Cup Fruit Salad
- Level up with a gourmet green salad or keep it simple with veggies + ranch
- Caramel Peanut Butter Almost S’Mores Cookie Bars
The Best Ground Beef Taco Meat
Literally the best recipe for ground beef tacos EVER. You can use ground turkey as a sub for the ground beef. The meat mixture can be made ahead of time and refrigerated or frozen and reheated in a slow cooker or electric roaster. Serve the taco meat “bar style” so people can build their own tacos or salads.
What to Serve With This:
- Hard and/or soft taco shells
- Taco toppings of your choice (sour cream, salsa, cheese, lettuce, tomatoes, olives, avocados, etc)
- Fresh fruit (watermelon, grapes, or apple slices)
- Mexican Chopped Salad
- Salted Caramel Brown Butter Chocolate Chip Bars (these bars can be made ahead of time and frozen for up to two months)
Weeknight Baked Pasta
This quick-to-assemble pasta bake can be prepped ahead of time and refrigerated for up to two days or frozen to bake when needed. If baking from frozen, let the pasta bake thaw in the refrigerator for 24 hours if possible. If not, add 45-60 minutes onto the baking time (and bake covered until the end).
What to Serve With This:
- 1-Hour Breadsticks or Easy Cheesy Breadsticks
- Basic green salad or Amazing Romaine Salad
- Fresh fruit
- Chocolate Chip Blended Oatmeal Cookies (these cookies can be made ahead of time and frozen for up to two months)
Instant Pot Smoky Honey Chicken
This chicken is AMAZING. And so perfect for feeding a crowd. It can be purposed into tacos, salads, “bowl” type meals, and is great for buffet-style, build-your-own lunches or dinners.
What to Serve With This:
- Cilantro Lime Rice or Garlic Butter Rice
- Tortillas for tacos
- Chopped romaine lettuce for salads
- Toppings for tacos or salads (sour cream, salsa, cheese, tomatoes, olives, avocados, etc)
- Fresh Fruit (like watermelon) or Honey Lime Fruit Salad
- Veggies + Ranch
- Peanut Butter Chocolate Chip Bars (these bars can be made ahead of time and frozen for up to two months)
Slow Cooker Red Beans Sausage and Rice
This is an excellent meal for large groups! It is hearty, cost-efficient, and so easy to make. I made it several times for a group of 100 construction workers, and it was one of their favorite meals (I made lunch for them every month for three years).
What to Serve With This:
- Hot cooked white or brown rice
- Cornbread or French Bread Rolls
- Honey Lime Fruit Salad or fresh fruit
- Easy Parmesan Cream Corn (this is an easy recipe to make for a lot of people; it can be kept warm in a slow cooker for several hours)
- The Best Swig Copycat Sugar Cookies (these can be frosted and frozen ahead of time – they thaw beautifully)
Meatball Subs
This recipe is a great one for making the meatballs from scratch, but you can easily use frozen pre-cooked meatballs and heat them through in a slow cooker or electric roaster with jarred marinara sauce for a super simple meal.
What to Serve With This:
- Sturdy sub sandwich buns
- Mozzarella cheese (I use shredded mozzarella as it melts quicker once added to the sandwiches on top of the meatballs and sauce)
- Chips
- Fresh fruit
- Veggies + ranch or a tossed green salad
- Classic Oatmeal Chocolate Chip Cookies (these cookies can be made ahead of time and frozen for up to two months)
Mississippi Pot Roast
This is the best pot roast to make for large groups because the gravy make itself! Serve over buns or mashed potatoes. The flavor is out of this world delicious! And it can be made ahead of time and refrigerated or frozen to reheat.
What to Serve With This:
- Buns and cheese, if desired or mashed potatoes (this recipe is awesome because the mashed potatoes can stay warm in the Instant Pot for hours)
- Greek Pasta Salad (if serving meat on buns) or Easy Caesar Salad (if serving over potatoes)
- Fresh fruit
- Thick and Chewy Chocolate Chip Cookie Bars
Slow Cooker Carnitas/Pork Tacos or Cuban Street Tacos
Another fantastic “taco” type meal, either of these pork taco recipe are excellent for large crowds. The pork cooks in a slow cooker (or if large batches, in an electric roaster) and can be made ahead of time and frozen to reheat when needed.
What to Serve With This:
- Tortillas for tacos
- Chopped romaine lettuce for salads
- Toppings for tacos or salads (sour cream, salsa, cheese, tomatoes, olives, avocados, etc)
- Fresh Fruit (like watermelon) or Honey Lime Fruit Salad
- Veggies + Ranch
- Extra Fudgy Brownies (these bars can be frozen for several months)
Hawaiian Haystacks
This is one of my kids’ and Brian’s favorite meals of all time. I made it for a large group at a girls church camp, and it is a great family reunion meal (I know the combination may seem unusual, but this recipe is a definite “thing” especially in Utah/Idaho – it’s creamy chicken gravy over rice loaded with toppings). It is a great meal for a large group because everyone can customize their own plate with toppings!
What to Serve With This:
- Hot cooked rice
- Toppings: mandarin oranges, pineapple tidbits, chopped green onions, chow mein noodles, tomatoes, olives, green peas, shredded cheese, and more
- Steamed peas (if not – or in addition to – serving them on top of the haystacks)
- Fresh fruit or a green salad
- French Bread Rolls or Easy Peasant Bread
- The Best Swig Copycat Sugar Cookies (these can be frosted and frozen ahead of time – they thaw beautifully)
Slow Cooker Italian Beef Sandwiches
This beef is melt-in-your-mouth tender and so, so good for sandwiches. It makes a delicious lunch or dinner. The beef can be made ahead of time and refrigerated (3-4 days) or frozen to reheat later.
What to Serve With This:
- Sturdy sub sandwich buns
- Sliced provolone cheese
- Chips
- Fresh fruit
- Veggies + ranch
- Italian Pasta Salad
- Classic Oatmeal Chocolate Chip Cookies (these cookies can be made ahead of time and frozen for up to two months)
Sweet Balsamic Glazed Pork
This pork recipe has a decades-long loyal following for a reason – it’s amazing!! That sweet balsamic glaze takes it over the top. It is a great option for serving a large group, especially if you need a break from tacos or other Mexican-style food (which seems to be an oft-made style of meal for large groups).
What to Serve With This:
- Cheesy Smashed Potatoes or Perfect Rice Pilaf
- Easy Drop Biscuits or Cheesy Garlic Drop Biscuits
- The Best Baked Beans
- Amazing Romaine Salad or simple tossed green salad
- The Best Chocolate Chip Cookies (these cookies can be made ahead of time and frozen for up to two months)
Baked Chicken Spaghetti
This recipe can be made for a large group by multiplying the recipe for larger quantities and baking in larger, buffet-style pans (disposable pans work great). Some readers have reported that it does very well being assembled, frozen, and baked later when needed.
What to Serve With This:
- 1-Hour Breadsticks
- Basic green salad or Amazing Romaine Salad
- Fresh fruit
- Veggies + ranch
- One-Bowl Fudgy Brownie Cookies (these cookies can be made ahead of time and frozen for up to two months)
Mexican Haystacks
A wonderful cost-efficient, delicious meal for a crowd, this recipe for Mexican haystacks is basically a tasty Mexican-style “gravy” served over rice. It is always a hit…and another great meal where everyone can customize their own plate.
What to Serve With This:
- Hot cooked white or brown rice
- Toppings: chopped tomatoes, cheese, sour cream, olives, avocados, etc
- Steamed peas or veggies + ranch
- Mexican Chopped Salad
- French Bread Rolls or Cornbread
- Extra Fudgy Brownies (these bars can be frozen for several months)
Slow Cooker Mexican Shredded Beef
This delicious, saucy Mexican shredded beef is great for tacos, salads, enchiladas, burritos, or quesadillas. Honestly, the options are endless and dependent on how motivated you are – do you want to assemble enchiladas yourself or let your group dish up their own tacos? This beef will be a hit no matter what.
What to Serve With This:
- Cilantro Lime Rice or Garlic Butter Rice
- Tortillas for tacos or burritos
- Chopped romaine lettuce for salads
- Toppings: sour cream, salsa, cheese, tomatoes, olives, avocados, chopped lettuce etc
- Fresh Fruit (like watermelon) or Honey Lime Fruit Salad
- Veggies + Ranch
- Easy Peanut Butter Fudge Bars (these bars can be made ahead of time and frozen for up to two months)
Slow Cooker or Stovetop Taco Soup
You won’t believe how incredibly easy this soup is to make! And it is perfect for large groups – everyone can load their own choice of toppings on top of their bowl. It is hearty and filling and so flavorful!
What to Serve With This:
- Cornbread or Texas Roadhouse Rolls and cinnamon honey butter
- Fresh fruit
- Monster M&M Cookies
Slow Cooker Lasagna
This slow cooker lasagna is SO easy and so, so yummy. Round up a few extra slow cookers, and this can easily be made for a crowd. The assembly in the slow cooker is so simple, and because it cooks for a couple of hours, it leaves time to prep the other items for the meal.
What to Serve With This:
- 1-Hour Breadsticks or Italian Cheese Bread
- Basic green salad or Caesar salad
- Fresh fruit
- Chocolate Chip Caramel Cookie Bars (these cookies can be made ahead of time and frozen for up to two months)
Two Bonus Menu Ideas:
Baked Potato Bar
- Bake potatoes (Russet, Yukon Gold or sweet potatoes)
- Serve with slow cooker chili, stroganoff, chicken gravy, Mexican-style gravy
- Add toppings: sour cream, shredded cheese, green onions, cooked bacon, etc.
Build-Your-Own Sandwich Bar
- Sandwich buns (homemade or storebought)
- Condiments: yellow mustard, dijon or whole grain mustard, mayo, miracle whip, pesto, ranch, others (get creative!)
- Meats
- Cheeses
- Toppings: lettuce, spinach, tomatoes, pickles, bell peppers, cucumbers, pickled onions
TIPS AND RESOURCES ⬇️⬇️
Homemade vs Store Bought
All of us have different guidelines and comfort levels when it comes to making every last thing from scratch vs buying every bit, even the prepared stuff, at the store.
I am not here to lecture. Instead, as one who gets excited to make as much as I can from scratch, I’m giving a little emotional support and virtual hug to say: it’s ok to cut some corners when feeding a crowd.
Save your sanity by taking some shortcuts!
Focus your homemade energy on the recipes/food that really need a from-scratch touch.
An example: if you’re serving sloppy joes, make the sloppy joe filling from scratch (especially since it can be made ahead of time and frozen to reheat later!) and grab the buns from the store.
How to Figure Out and Plan Quantities
My takeaway from feeding large groups of people for decades is that surprisingly: you often don’t need as much food as you think you do.
There are websites dedicated to giving advice on how to alter recipes to feed a crowd (like this old school forum), but below are a few quick rules I use to plan quantities for large groups:
- For meat, plan on about 1/4 to 1/3 pound of meat per person. This really is dependent on the group you are feeding. If it is all adults, you’ll need more meat than if you are feeding kids.
- EXAMPLE: For a family reunion recently, my mom used this recipe to feed 30 people. She bought 8 1/2 pounds of pork, and we had about 1/2 cup leftover. The quantity was perfect. For reference, we had about 15 adults and 15 kids (some of them teenagers).
- For a large group, side dishes will almost always feed more than the serving size in the recipe states. This might be because often large groups consist of adults and children or because if there is a hearty main dish, the side dish can go further. Either way, I’ve learned that if a side dish recipe (like fruit salad or potato salad) states the serving size as 6, if my group is larger than 15 or 20, I can usually plan on that recipe feeding more like 8-9 people.
- EXAMPLE: If I am making honey lime fruit salad for a group of 30 people, the serving size on that recipe is 6. However, if I five-times that recipe to get 30 servings, I’ll have a lot leftover. Instead, I’m going to figure the recipe will feed more like 8 people. So I will multiply the ingredients by 3.5 or 4 to get enough servings for 30 people. This isn’t an exact science, and a lot will depend on who you are feeding (their ages, food intake ability, etc), but it’s a general guideline that has helped me in the past. I still submit that it’s better to make too much than not have enough, but keeping this in mind when planning for a large group will help with food costs and leftovers.
- A large but still “average” sized watermelon will yield about 50 triangle slices. You might wonder why I need to include such a specific detail, but the one time I ended up with SIX LEFTOVER WATERMELON because I had no idea how many slices each would yield has scarred me; I’m on a mission to help others.
If you are looking for more dialed in information on quantities, this post is invaluable. It has a lot of information like the watermelon tidbit above.
Freeze Everything
Ok, maybe not everything, but it’s rare that I’ve found a recipe or food that doesn’t freeze well, which means you can make a lot ahead of time.
Some notable exceptions that you should NOT freeze are: potato salad, fruit salad, macaroni or pasta salad, dairy-based recipes, etc.
But most main dishes and desserts can be made ahead of time and frozen with great results.
Most cookies and brownies/bars will freeze perfectly and can be made weeks ahead of time. Cool them completely. Cut into squares (for brownies/bars), and freeze in freezer-safe ziploc bags (press out as much air as possible), or in large Tupperware-type containers separating the layers with parchment or wax paper.
Kitchen Tools and Equipment for Cooking with a Crowd
Here are a list of tools I use constantly when cooking for a crowd. In most cases, you don’t need to purchase all of these items. Ask around and borrow what you need!
- Large slow cooker: an 8-quart slow cooker can make food for a lot of people.
- Electric Roaster: I use my electric roaster so often that I actually have two. I can’t believe how handy these are (and I love lending them out to people who need to use them for their cooking endeavors).
- Electric Roaster Liners: these save on a lot of cleanup! Make sure to get the liners that are foil-based and not plastic as the plastic liners made recently melt easily.
- Large capacity mixing/serving bowls with lids: there are a lot of options for these. Old school Tupperware bowls. Whatever Costco has in stock. And these stainless bowls without lids are a lifesaver, too, for mixing up big batches of just about anything.
- Storage containers: I have six of these 1.5 gallon Rubbermaid storage containers, and I use them all.the.time. They also make a 2.5 gallon size (I have several of these, as well). I use these large storage containers for freezing batches of cookies, serving watermelon and various other fruits/salads in, and more. The lids make transporting food so easy.
I hope the information and menus in this post were helpful!
This is Awesome, Me! I love all of the tips and menus–what a great resource. I know your kids aren’t old enough yet, but do you have something like this for a wedding reception? Maybe you’ve helped with the food? What recipes of yours would you recommend for a wedding reception or have you made a blog post for that already?
I don’t have a blog post for that…yet! But it’s on my to-do list!
These are all delicious meals! Thank you for the info! I am especially grateful for so many naturally gluten free and dairy free options.
This post was totally, epically awesome. I can guarantee that feeding a big crowd is in my future (church parties, girls camp cooking, etc.), but the thought makes me quake in my boots. I have no idea how to go about it. This was so helpful! Even listing the tools that would be most beneficial. Thanks so much for putting this together! Love it!!
Thanks so much, cute Erin. 🙂
Love this post, Mel! I’m often the one that volunteers to feed my extended family. This post will help a lot! Love your blog!!
Thanks, Jacqui!
Sorry to reply twice, Mel, but I would LOVE your recommendations for when the menu for a crowd needs to be a bit fancy, like a Relief Society Christmas dinner, etc. I’m especially interested in your recommendations for the meat and what you like to serve – ham, turkey, etc. I’m telling you, the thought keeps me up at night, and it’s July. Haha! Maybe in a separate post another time if you’re so inclined? 🙂 Thanks for your great blog!!
That’s a great idea for a post, Jacqui! I’ll start getting my thoughts together. 🙂
Yippee!! Thank you!
I love that you had the opportunity to feed a construction crew. I’m confused….you said you fed 85-100 but then you said you made 30 lunches?
I just am appreciating it but want to know which it is as I envision it in my head?
My luck I missed a detail somewhere ….if so sorry for the lame question.
Sorry for the confusion. 🙂 We fed 85-100 construction workers 30 times. Does that make sense?
I think she means she made lunch for 85 people on 30 different occasions. She’s crazy (in a good way) like that.
My mom and I serve at the youth homeless shelter once a month here is Salt Lake. We serve lunch to about 40 kids, and we always have to do more food than we think because we are serving teenagers. We have kids who take two burgers, then still come back for seconds because they take burger #3 for the road. I love these tips. I am thinking that pulled pork sandwiches sound great for our next month.
What a great way to serve, Crystal – and a good reminder that the quantity really does depend on your group demographics. You are right, teenagers can eat way more than younger kids (and some adults!)
Mel,
Thank you so much for this post!! I am in charge of our Stake Girls Camp this year. We will be feeding 500 people at each meal. I have loved your taco met recipe for years and am planning on making it and freezing for taco salads. We are planning on 160 lbs of uncooked meat. I just wanted to get your opinion on that amount? I am sooo worried about not having enough of something but also will feel horrible if we have waay to much. Also have you ever froze rice? Thanks so much, you are amazing!!
Kami
That’s probably right around the amount I would plan for meat, Kami! I’ve never frozen rice, but considering it’s in the freezer aisle at the grocery store, it might work??
I have my sons farewell this Sunday and am doing your pulled pork sandwiches…what rolls would you suggest I buy if I can’t pull off making them from scratch? You are amazing!!
Do you have Costco? My favorite rolls are the brioche hamburger buns they have there. A little more elegant and yummy than every day hamburger buns.
I just got back from girls camp a couple weeks ago and I was SO stressed about not having enough food! But then I hate wasting so I wanted to find that sweet spot of not too much, but enough that everyone gets enough to eat. We did ok on some things, but had a lot of leftovers on others. I don’t know why I worry so much! Our YW president goes to Mexico with a large group every year and plans the food so I talked to her and her husband beforehand and they helped a ton with figuring out quantities! It really can be tricky! I know I’ll be referring back to this post whenever I have to cook for a crowd in the future! Thanks for all the time you put into it! And I think that’s awesome you got to serve the temple construction workers!
I’d be like you, Diane – worried about those kinds of details!
This is such a helpful post, thanks Mel! At the end of the month I’m going to girls camp, I wish I was the cook
Thanks, Jocy!
Just in time! I’m hosting 100+ friends and family for my sons mission farewell. I’ll be serving breakfast burritos, fresh fruit, and desserts. All of it can be made ahead so I can enjoy my family. Any suggestions on reheating sausage, eggs, hash browns, bacon, sautéed onions and peppers, and tortillas is greatly appreciated. Thank you.
That is a HUGE group, Leanne! I love the idea of breakfast burritos! Will they be premade or will people make their own? It would be a lot easier to reheat the premade burritos in the oven covered with foil, I think.
This is a great post! Last summer I used the ideas in your previous “Feed A Crowd” post as a guideline for the family reunion (35 guests) we hosted. This post is chock full of additional great ideas and recipes. Thank you!
Thanks, Carol!
I have made the red bean and rice with sausage for crowds ranging from 15-50 and it is always a hit. People seem surprised at how good it is once they taste it. Plus…. it’s a family fav!! And a breeze to make! Thanks for this post Mel! You are awesome!!!
I agree! Everyone’s always surprised how delicious it is and it’s SO easy!
You posted your bbq chicken thighs just in the nick of time for me to make them for my family’s meal at our reunion. It was only 16 adults and 16 kids, but everyone raved about it, so thanks! It was really easy too. We stayed at a Marriott beach club where there were three big grills so we could do the chicken and pineapple all at once and serve it right off the grill. (I also did coconut rice and a bought cabbage salad mixed up.
That menu sounds amazing!
I love all these ideas. But what do you do when you’re in charge of a meal for a large group and you have to fly to the reunion? I can’t decide which meal would be easiest to accomplish cooking it all at once in a day.
That’s a great question and the situation definitely poses more of a difficulty. For a meal to prep all in one day, I’d go with the BBQ pork option, if you have the flexibility to cook the pork for 8-10 hours that day (you could get by with less time if you have a pressure cooker or Instant Pot)
I usually don’t comment, but saw your question and had to pipe in. I would agree with Mel. I only had 45 to feed today, but I used her pulled pork recipe and made everything for the meal yesterday. While the meat cooked it gave me time to prepare all the other sides and desserts. I had crockpots and instant pots going and the meat turned out great either way. (I’ve actually used several of the recipes Mel shared today to feed crowds over the last two and a half years, and this is definitely the quickest meal of them all.)
PS Thanks so much Mel! I’ve made nearly all the recipes you shared today and they’ve been hits. Your number one has also been the most universally liked meal I’ve made for crowds as well.
Thanks so much, Lindsey!
Loved this post! So helpful! Your story about the sloppy joes made me laugh!! And I really love your fun family picture
Thanks, Trish! 🙂
To feed a crowd I love sloppy joes, chef salad (but can be prep intensive or a taco/taco salad bar. With sloppy joes or taco meet I mix in a combo of brown rice & quinoa – once seasoned no one really knows & it stretches the meat farther, lowering the cost (and sneaks in some grains for the picky eaters)
I have cooked for a number of different large gatherings,and my favorite meal is pulled roast or pork in a roaster and company potatoes in another. The roaster does yummy things to the company potatoes. Whatever the meal, the roaster is my go to tool. I have used it to keep mashed potatoes hot without scorching by putting a small amount of water between the liner and bottom. Potatoes can be baked in it. So many ways it serves well. A meal of homemade noodles, mashed potatoes and a vegetable is crowd pleasing, yummy and easy too.
Such great ideas, Rebecca!! I agree that roasters are the way to go…that’s a wonderful tip about putting water between the liner and bottom to prevent scorching. Thank you!
This post was made for me! I had to feed about 60 older women in my ward last year and ended up a tad short. Hell hath no fury like a few geriatric women thinking they weren’t going to get a chicken salad sandwich. geesh. I dashed to costco and all was well…ish. My pride was hurt but when I had to feed them again this year I had triple the amount in left overs! I have a feeling with these tips I’ll have it down perfectly come next year 🙂
Hahahahahaha, I’m sorry to laugh at your pain, but I seriously almost snorted water out of my nose reading this. Who knew those older gals could be so feisty about a chicken salad sandwich? Hahahaha.
This is amazing! I have been cooking for a 6 week summer of service the past two summers. We get up to 200 people a week for breakfast, lunch, and dinner. I have mastered french toast casserole, egg casserole, tacos, chili, chicken salad, pasta salad, pulled bbq chicken, etc. Even after two years I can’t get the quantity just right, but leftovers freeze amazingly!!
Oh my goodness, Elisabeth – that is a TON of people to cook for consistently through the summer. You are amazing!
So I haven’t read the post yet and I promise I’ll go back and read it, but I just had to comment that we went to the same exact house for a family reunion just last week!! I saw that first picture and was like, I know those stairs!! Lake Elsinore, right? It was a fantastic house for the 39 of house. Wish this post had come out a month or so ago, I planned all the food then for the reunion. We ended up going with tacos, spaghetti, baked potatoes, and ordered Little Caesars one night too. 🙂
Oh my gosh, serious? What are the chances with all the vacation rentals in California? I think that’s the same one! Lake Elsinore. 🙂
Sounds fun! Any tips on cooking spaghetti/angel hair/pasta for a crowd without it being dried out or clumpy by serving time? I have usually done spaghetti cassserole for a crowd but have been asked to provide pasta for 55 (to go with several spaghetti sauce choices).
Love this post, Mel. I just had my family reunion last week. I served your grilled honey chicken kabobs and vegetables, with your confetti rice and bean salad and grilled pineapple. Everything was delicious and I was proud that I estimated amounts well so there weren’t too many leftovers (unfortunately not enough pineapple because everyone wanted tons of it!). Our group was only 19 people though—I would have been skewering Chicken forever if it were much bigger than that!
Thanks for all your great tips! Can’t believe how many meals you made for those construction workers! No doubt they were looking forward to the days you were on duty.
I LOVE that menu lineup for your reunion, Stacie. YUM!
Mel, you are full of good advice. I suspect your ‘red’ Tupperware bowl is the same size as my two large green ones that have been going strong since the seventies. They are very useful! I actually have a spare tucked back, but the one I use all the time has seen a lot of kitchen duty. I didn’t inherit the electric roaster, but they are super handy for serving a crowd.
When it comes to feeding a crowd, I tend to think of Turkey, chili, meatballs or pork shoulder in the crockpot. I don’t do a lot of feeding a crowd, but used to do more of it.
All of those crowd-pleasing food ideas sound great, Alice! Meatballs are always a hit! And also, I think my mom has that same green Tupperware bowl from the 70s!
Thank you for this post! I too LOVE my Tupperware Thatsa big red bowl (I actually own two). Grilled corn can stay warm inside a garbage bag inside a cooler for quite awhile when you have a crowd to serve. Spaghetti sauce in a slow cooker or roasting pan is one I use often (as well as sweet pork and sloppy joes)
Great tip on the corn in a cooler!!
I love you so much! I break into a cold sweat when I have to feed a crowd, but it happens often enough that I’d better start to figure it out! My question is, what is the best way you’ve found to serve the food to a crowd? Set up a couple tables and have them dish it up themselves? Use paper plates or those checkered red and white dishes? Water bottles or a drink dispenser? How do you keep stuff like potato salad cold while a million people progress down the line and there are flies all over the place? I love to cook, but the logistics freak me out!
Yeah, those are great questions. So much depends on the venue. Outside? Inside? How many people…that kind of thing. I usually try to round up some of those long, plastic tables (we have one at home I bring and I’ll round up another if I need it) and then serve down both sides of the table to keep people going through fast. That way foods don’t need to be kept too cold. I also make sure I have enough coolers to keep the 2nd and 3rd batches of things cool (like fruit or salads). I use my electric roaster to keep things warm. I don’t plug it in – the residual warmth of it having been on at home or earlier in the day is enough to work. I usually do water bottles, but a water dispenser would work, too.
I’m literally at my family reunion right now. It was my dinner night tonight and I just so happened to make Philly cheesesteak sloppy Joe’s with watermelon as a side and chips, with brownies for dessert. It’s like I channeled my inner Mel! I was so proud of myself. The other meal I planned to make is chicken pot pie crumble, which won’t be so simple, so i’m a smidge worried about that. I needed this post a few days earlier!
I’m proud of you!! And seriously, that chicken pot pie crumble is rock star worthy for a family reunion. I’m impressed!
mel, you are AMAZING! i’m hosting our whole family this weekend for my son’s baptism and i’ve been freaking out about what to make — i was stalking your website last week trying to find recipes just like this. thank you thank you!!!
Yay! I hope you come up with something easy, doable and YUMMY!
I have often cooked/baked for large crowds. From pastor retreats, VBS, appreciation dinners to band camp. Often using your recipes! It really doesn’t scare me. I am totally with you on the making too much though. I WAY over estimate on how much I need because I never want to run out. One comforting thing is that wish if I have “wasted” food, it is still much cheaper than catered and people don’t mind getting sent home leftovers. My daughter is getting married next year and I am SO TEMPTED to do the meal myself. I know I could make it so much cheaper and it would be yummy!! My friends and husband think I am nuts! We will see what I decide. Thanks for posting Mel!!
My mom made all the food for my reception (lunch-type items) and it was amazing! A lot of work, but family helped and it so much cheaper and better tasting then having it catered!! If you plan it out well, it can be done 🙂
Great point, Renee – I always bring disposable tupperware-type containers and ziploc bags for packaging up leftovers so I can send them with people. I think I’d be tempted to to do the same for my child’s wedding…I don’t think you are crazy at all. I’ll be super curious to know what you decide. Keep me posted!
This is an AWESOME resource that I know I’ll be coming back to. I also love feeding large groups! It must be a sickness. My husband and I come from LARGE families (10 and 12 kids). I love doing church groups too. It really is an art form! I love it when I get the amounts just right so we barely have any leftover. It really pays to make a dish in advance and measure out exactly how much 1 serving really is, then multiply from there!
Oh my goodness, your extended families have to be huge! I love you for loving this “sickness” – haha, there are worse things, right?
Here’s my favorite serving bowl. It doesn’t have a lid, but its great for large salads, bread dough, and anything that needs a lot of space.
Do you have a link, Tamara?
Hawaiian haystacks are wonderful for a crowd. Also a baked potato bar is a fun vegetarian option. Thanks so much for these recipes and ideas.
Haha, both you and Lachelle mentioned Hawaiian Haystacks at the same time. I agree!
Thanks for this post! We just had a family reunion and Hawaiian haystacks is another large crowd pleaser with all the different toppings you can put on it! Taco salad was another easy meal as well as a baked potato bar.
Oh, yes, yes to Hawaiian Haystacks! I should have included that one – the sauce can be made several days ahead of time and reheated. Thanks for the reminder!
I was just looking at your original post on feeding crowds because I have to feed 30 people at a family reunion next week. I was so excited to see this post! The cilantro rice bowls look amazing! Thank you!
Thanks, Amanda!
Hi Mel, do you freeze cookies on a cookie sheet first then put them in a container in the freezer or just put them in a container and freeze? Is it necessary to freeze them on a cookie sheet first so they don’t stick together is what I’m asking haha.
Great question – I let them cool on the cooling rack (after removing from the baking sheet) and then I load up the bags and freeze them that way. I don’t think it’s necessary to freeze them on a cookie sheet first – but I do take care not to smash or mush them; I only put them in a double layer in the gallon ziploc bags.
I agree with Mel, my Mom and I just put cooled cookies in containers when she was baking for the holidays. However while cookies like chocolate chips or rolled cookies where just stacked in containers and froze, I would layer something like brownies with parchment or waxed paper between the layers. I think they might stick together otherwise when they thaw. I have froze them in a single layer in gallon freezer bags and this might be best if they are frosted brownies. I’d be a bit more cautious about other frosted cookies unless you used a royal icing which sets up dry enough to not stick.
Oh my gosh! Thank you so much for posting this- I am cooking for my parents and siblings for the first time ever and was stressing hard about what to make. My mom is allergic to pork, but the Cilantro Lime Rice bowls with chicken sound like a winner!
Hope those are a hit, Carrie!
LOL’ing over here my husband wanted to use a can of Nalleys chilli in our church chilli cook-off, but I wouldn’t let him. So it makes me laugh that your mom did the same thing!! Nalleys is actually his favorite by far–it’s my life goal to find a chilli recipe he likes better because something homemade should just taste better than something in a can, you know ? We’ve been married 7 years, and Im still on the hunt. If you’re ever scraping for recipe ideas, feel free to re-create that one we tried the classic chilli on your site, he still prefers Nalleys. Also can totally relate on the too much food thing. Our family is about the same size as yours. My husband and I made dogs and brats for our dinner, and there was enough leftover for the kid’s to eat hot dogs every day for lunch that week. Yikes…
Haha, you aren’t the only one – I’ve had the leftover problem more times than I care to count (the leftovers last for weeks – the point we are ready to throw up at the sight of the same food).
Hi Mel! Thanks for this post. Buying the big rubbermaid containers today. 🙂 Any ideas for a vegetarian main dish for a crowd? Appreciate your help!
Yum yum bowls!
I agree with Julianna – those yum yum bowls are a great idea!
https://www.melskitchencafe.com/yum-yum-bowls/
What is your advice on making rice for a crowd? Every time I try to make large batches of rice it always comes out mushy.
I’m not “Mel” . But…. I’ll share my experience. Personally speaking…I had the same problem….until I switched to minute rice. Seriously. I tried so many times and methods with a long grain white rice….sticky mess every time. Now I use minute rice! For spanish/mexican rice I sautee it with butter and onion and garlic, then when I add the liquid I use the Calde tomato bouillon cubes, or plain chicken boillon. It is so tasty. For cilantro lime rice, I make it with just water or chicken stock and then add the cilantro lime sauce. It works SO much better.
Great advice, Melissa. I agree, Jana, that it’s tricky making large batches of rice. My Instant Pot has saved me on this, but I still have to do multiple batches because I’ve found making more than 4 cups of rice at a time doesn’t work very well.
I’ve found that it pays to use brand name long grain rice, Uncle Ben’s is my favorite. There is a recipe for butter baked rice what is easy to make for a large crowd because it’s mostly cooked in the oven and always turns out great. It can also be partially cooked and then frozen and reheated at the time. You could customize it with different seasonings for tacos etc and use foil 9 x 13 pans for quick clean up.
I love the story about the sloppy joes, so funny! Our wards chili cook off has also been won by the people opening cans of chili, must just be what people are used to, although it has scarred my hubs and he refuses to make chili for it ever again haha! I was in charge of our ward Christmas party this last year and we had tons of leftovers despite my lengthy conversation with our local meat guy trying to decide amounts and even talking him down on the amounts based on lathe previous years numbers. We did have a funeral that same day that leftover food was brought from but still, I definitely could have used this post I made a full page of suggestions of how not to have that much extra and amount suggestions so that whoever does it next year doesn’t have to have that embarrassing moment at the end of the night trying to figure out where to send all the extra food! Great info here! Thanks!!
That’s nice you were able to repurpose those leftovers! It’s such a tricky balance having enough but not too much…agh! It’s kind of stressful.
Mel- thank you so much for sharing all of this information. I am grateful for it. Question: When I think of an electric roaster, the only thing I think it is useful for is cooking a turkey- can you please share what about the roaster that you find so useful? Do you cook things in the roaster besides turkey??
Hi April – I use it for making large batches of pulled pork, beef roast, or really any type of slow cooker meal. If I make more than can fit in my 8-quart slow cooker, I use the roaster. I actually think it cooks meat more tender than the slow cooker. I also use it to reheat large batches of taco meat, pulled pork, etc.
I love, love, LOVE this post! At jury duty a couple of weeks ago the judge asked all the potential jurors, “What are you passionate about?” My response, “Feeding large groups of people.” “Catering?” “Ummm, sort of…?” Weddings, church camp outs, retreats, elementary school staff lunches, meetings…just ask, I’ll jump!! I love all of your tips, and can’t wait to try your Cilantro Lime Rice Bowls in place of a taco bar next time! ❤️❤️
This is awesome, Sharri!! That would probably be my response, too, even if it elicits some side eyes. 🙂
I’m cooking for a family reunion this week, so this post is so perfect!! How do you suggest best heating up pre cooked rice? I feel like it always turns out too dry when reheated. Sometimes a little water sprinkled on helps, but can still be a bit crunchy. Thank you!
Do you have a microwave? I know people get funny about microwaving things in ziploc bags, but my friend (originally from Mexico who lives in Idaho now) taught me that the best way to heat up tortillas and cooked rice is to put it in a gallon ziploc bag, leave it open, and microwave it until hot (I always use about 75 to 80% power). Keeping it in the bag helps “steam” it so it doesn’t dry out. If you don’t want to do that, I usually put a bit of water (maybe 1/4 to 1/2 cup) in the bottom of a baking pan, spread the cold rice on top of that, cover with foil and reheat in the oven on about 300 until warm. It’s not perfect and probably not as good as making it fresh, but it works in a pinch.
I usually reheat rice in the microwave in a covered corning ware casserole. The cover keeps it from drying out and I don’t have to be concerned about ‘plastic issues’ if family is around. Not sure how well this would work for large amounts. If heating larger amounts of food in the microwave I do sometimes leave a gap in the middle of the container since microwaves heat from the outside in and the outside gets hot faster than the center of the food. That is one of the reasons for the ‘wait x minutes’ in directions for reheating frozen food, it lets the temp equalize.
I love this! We love to have our friends & family over for dinner often so we are all about feeding a crowd These are great ideas & tips that I will surely use..THANKS! My go to meal for a large crowd is taco salad or nachos & I never get any complaints;)
Both GREAT ideas for a crowd, Melina!
I love doing tacos with black beans and rice. My family has multiple dietary needs. Someone can eat something from this meal. Once you add all the toppings no one is left hungry. By adding the beans I can also cut back on meat which saves me some money.
My family makes pulled pork a ton for get togethers as well. I agree with you fully there.
I totally agree with you on the tacos/toppings things – especially with food allergies (and picky eaters) – it really is customizable for so many people!
This post couldn’t be more perfect! I’ve just been asked to help with food for a reunion and you’ve answered lots of my questions. Thanks!
Good luck, Jen!
I can’t scientifically prove it, but I think I love you so much more after this! And can’t wait until they start working on the Layton, UT temple!! You are the best!!!!
Thanks, cute Ashlee! 🙂
My daughter and her friend are planning our church summer party for a service project. We are supposed to have food for 400 people and are doing a smoked pulled pork., rice, Hawaiian sweet rolls and green salads. What would be your suggestions for how many pounds of pork and rice we should use?
I would say anywhere from 85-100 pounds of pork (if you are feeding more kids than adults, the lower end should be ok, but if the majority are adults, I’d go for the full 100 pounds). I’d probably do about 125 cups of uncooked rice. Holy moly, that’s a lot of food! Good luck to your daughter!
Our church frequently houses groups of families trying to get back on their feet, so I volunteer to make them all dinner often. My favorite meal to make them is your Italian meatball subs served with tater tots and a big fruit salad – it fills tummies and makes adults and kids happy! This meal always gets rave reviews and I keep it simple by using store-bought buns too 🙂
Such a great meal idea, Pam!
I enjoyed this post very much but to be honest, it’s the Crispy Fried Jalapeno topping that has grabbed my attention! Do you buy them at your local grocery store or order on line? (I’m so easily overwhelmed when cooking for a crowd that I tend to volunteer for dessert….cookies or bars!)
Dessert is a valid contribution, Sandra! 🙂 I actually found those crispy fried jalapenos at Costco last year (they seem to be seasonal, but our local Cash and Carry has them year round).
Thank you!
Mel, this was such a fun, informative post to read. Although I have never fed a huge crowd, this is great to know and so interesting. I wish my husband and I had larger families on each side so I could do this for a reunion–how fun!!! I love the sloppy joe story. I had a similar one when my husband and I went to Nantucket for my birthday weekend a few years ago. We stayed at an adorable inn and they served breakfast to their guests and an amazing dinner to the public. Every day they put out various cookies and lemonade/tea in the afternoon. So one day we tried these delicious, warm chocolate chip cookies and could not stop eating them or raving about them. I had to ask for the recipe. The sweet woman was so honest and said she had tried all these cookie recipes, but always came back to the Betty Crocker chocolate chip cookies in the pouch and that’s what they were–and everyone always asked her for the recipe!
Haha, this gave me a good laugh!