When you’re cooking for a big group, it can feel overwhelming in the kitchen. You want to make sure everyone is happy and fed, and that can be tricky!

Imagine delicious dishes like hearty chili, cheesy baked ziti, and more, all made with little effort.

These 15 easy recipe ideas are perfect for satisfying everyone and making your gathering special.

Get ready to discover meals that bring people together and create wonderful memories.

Are you curious about what delicious meals you can prepare? Stick with us to find out more!

Looking for stress-free meals for a large crowd?

We’ve got you covered with 15 simple and tasty recipe ideas!

From mouth-watering chili to cheesy baked ziti, these dishes are sure to impress everyone at your table.

Join us as we explore these easy recipes that make meal prep a snap and bring friends and family closer together!

Hearty Chili for a Crowd

A robust and flavorful hearty chili perfect for feeding a large group with minimal effort.

Ingredients

• 3 pounds ground beef
• 2 large onions, chopped
• 3 green bell peppers, chopped
• 4 cloves garlic, minced
• 3 (28-ounce) cans diced tomatoes
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups beef broth
• 1 (6-ounce) can tomato paste

Instructions

1. In a very large pot, cook the ground beef over medium heat until browned, breaking it apart with a spoon, about 8-10 minutes. Drain excess fat if necessary.
2. Add the chopped onions, bell peppers, and garlic to the pot. Sauté until softened, about 5-7 minutes.
3. Stir in the diced tomatoes, kidney beans, black beans, and corn. Mix well to combine.
4. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir to evenly distribute the spices.
5. Pour in the beef broth and add the tomato paste. Stir until the tomato paste is fully incorporated.
6. Bring the chili to a boil, then reduce the heat to low. Cover and simmer for at least 1 hour, stirring occasionally.
7. Taste and adjust seasoning if needed. If the chili is too thick, add more broth or water to reach desired consistency.
8. Serve hot with optional toppings like shredded cheese, sour cream, or chopped green onions.

Classic Lasagna in Bulk

A hearty, classic lasagna made in bulk, perfect for feeding a large group with layers of pasta, rich meat sauce, and creamy cheese.

Ingredients

• 3 pounds ground beef
• 2 large onions, chopped
• 6 cloves garlic, minced
• 3 cans (28 ounces each) crushed tomatoes
• 2 cans (6 ounces each) tomato paste
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 boxes (16 ounces each) lasagna noodles
• 3 pounds ricotta cheese
• 3 cups grated Parmesan cheese
• 6 cups shredded mozzarella cheese
• 3 large eggs
• 1/2 cup chopped fresh parsley

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large pot, cook the ground beef over medium heat until browned, breaking it apart as it cooks.
3. Add chopped onions and minced garlic to the beef, cooking until onions are translucent, about 5 minutes.
4. Stir in crushed tomatoes, tomato paste, basil, oregano, salt, and pepper; simmer for 30 minutes, stirring occasionally.
5. While the sauce simmers, cook lasagna noodles in a large pot of boiling salted water until al dente, then drain and set aside.
6. In a large bowl, mix ricotta cheese, 2 cups of Parmesan cheese, eggs, and chopped parsley until well combined.
7. In three 9×13-inch baking dishes, spread a thin layer of meat sauce on the bottom of each.
8. Layer with lasagna noodles, then spread a layer of the ricotta mixture, followed by a layer of mozzarella cheese, and a layer of meat sauce; repeat layers until ingredients are used, ending with meat sauce on top.
9. Sprinkle the remaining Parmesan and mozzarella cheese over the top of each dish.
10. Cover with foil and bake for 45 minutes; remove foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
11. Let the lasagna rest for 10 minutes before serving to allow it to set.

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is a tender, flavorful dish perfect for feeding a crowd with minimal effort.

Ingredients:

• 4-5 lbs pork shoulder or butt
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tbsp chili powder
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp smoked paprika
• 1 cup chicken broth

Instructions:

1. Place the sliced onion and minced garlic at the bottom of the slow cooker.
2. Trim excess fat from the pork shoulder and place it on top of the onions.
3. In a bowl, mix barbecue sauce, apple cider vinegar, brown sugar, chili powder, salt, pepper, and smoked paprika.
4. Pour the sauce mixture over the pork, ensuring it is well coated.
5. Add chicken broth to the slow cooker around the pork.
6. Cover and cook on low for 8-10 hours or on high for 5-6 hours, until the pork is fork-tender.
7. Remove the pork from the slow cooker and shred it using two forks.
8. Return the shredded pork to the slow cooker, mixing it with the juices and onions.
9. Serve hot on buns or as desired, with extra barbecue sauce if preferred.

Cheesy Baked Ziti

Cheesy Baked Ziti is a hearty, comforting pasta dish loaded with melted cheese and rich tomato sauce, perfect for feeding a large group.

Ingredients

• 2 pounds ziti pasta
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 pounds ground beef or Italian sausage
• 2 (28-ounce) cans crushed tomatoes
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (15-ounce) container ricotta cheese
• 2 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese
• 1 egg
• 1/4 cup chopped fresh parsley (optional)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a large 9×13-inch baking dish or two smaller dishes.
2. Cook the ziti pasta in a large pot of boiling, salted water according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened.
4. Add minced garlic and cook for another 1-2 minutes until fragrant.
5. Add ground beef or Italian sausage to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if needed.
6. Stir in crushed tomatoes, oregano, basil, salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally.
7. In a large mixing bowl, combine ricotta cheese, 1 cup of mozzarella, Parmesan, egg, and parsley (if using). Mix until well blended.
8. In the baking dish, layer half of the cooked ziti, followed by half of the meat sauce, and then half of the cheese mixture. Repeat with the remaining ziti, sauce, and cheese mixture.
9. Sprinkle the remaining 1 cup of mozzarella cheese on top.
10. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly with golden spots.
11. Let the baked ziti cool for 5-10 minutes before serving to allow it to set.

One-Pot Chicken and Rice

A hearty one-pot chicken and rice dish, perfect for feeding a large group with minimal cleanup.

Ingredients:

• 8 chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, diced
• 2 cups long-grain rice, rinsed
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup frozen peas

Instructions:

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Season chicken thighs with salt, pepper, and paprika, then place them skin-side down in the pot. Cook for 5-7 minutes until golden brown, then flip and cook for another 3 minutes. Remove chicken and set aside.
3. In the same pot, add diced onion, garlic, and bell peppers. Sauté for 3-4 minutes until softened.
4. Stir in the rinsed rice, coating it with the vegetable mixture for 1-2 minutes.
5. Pour in the chicken broth, diced tomatoes, oregano, and a pinch of salt and pepper. Stir to combine.
6. Nestle the chicken thighs back into the pot, skin-side up, ensuring they are partially submerged in the liquid.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender and the chicken is cooked through.
8. Stir in the frozen peas during the last 5 minutes of cooking, then remove from heat.
9. Let the dish rest for 5 minutes before serving.

BBQ Meatball Sliders

BBQ Meatball Sliders are a crowd-pleasing dish, perfect for big groups with their tangy, savory flavors on soft slider buns.

Ingredients:

• 2 lbs ground beef
• 1 cup breadcrumbs
• 2 eggs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce
• 24 slider buns
• 2 cups shredded cheddar cheese
• 1/2 cup sliced pickles (optional)
• 1/4 cup melted butter

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix ground beef, breadcrumbs, eggs, Parmesan cheese, garlic powder, onion powder, salt, and black pepper until well combined.
3. Shape the mixture into 24 small meatballs, about 1.5 inches in diameter.
4. Place meatballs on a baking sheet and bake for 20-25 minutes, or until cooked through.
5. Remove meatballs from the oven and transfer them to a large bowl. Pour BBQ sauce over them and toss to coat evenly.
6. Slice slider buns in half and place the bottom halves in a large baking dish.
7. Place one BBQ-coated meatball on each bun bottom, then sprinkle shredded cheddar cheese over the meatballs.
8. Add a pickle slice on top of each meatball if desired, then cover with the top halves of the buns.
9. Brush the tops of the buns with melted butter.
10. Bake the assembled sliders for 10-12 minutes, or until the cheese is melted and the buns are golden.
11. Remove from the oven and serve warm.

Creamy Potato Salad

A classic creamy potato salad, perfect for big groups, combining tender potatoes with a rich, tangy dressing.

Ingredients

• 5 lbs potatoes, peeled and cubed
• 6 hard-boiled eggs, chopped
• 2 cups mayonnaise
• 1 cup sour cream
• 1/4 cup yellow mustard
• 1/2 cup dill pickle relish
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup celery, finely chopped
• 1/4 cup green onions, sliced

Instructions

1. Boil the cubed potatoes in a large pot of salted water for 15-20 minutes or until fork-tender. Drain and let cool.
2. In a large mixing bowl, combine mayonnaise, sour cream, mustard, pickle relish, salt, and black pepper to make the dressing.
3. Add the cooled potatoes, chopped eggs, celery, and green onions to the dressing.
4. Gently mix until all ingredients are well coated with the dressing.
5. Cover and refrigerate for at least 2 hours to let the flavors meld before serving.

Loaded Nacho Platter

A vibrant, crowd-pleasing Loaded Nacho Platter perfect for sharing with big groups, packed with bold flavors and customizable toppings.

Ingredients:

• 1 large bag of tortilla chips (16 oz)
• 1 lb ground beef or turkey
• 1 packet taco seasoning (1 oz)
• 1 can black beans (15 oz), drained and rinsed
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup diced tomatoes
• 1/2 cup sliced jalapeños (fresh or pickled)
• 1/2 cup diced red onion
• 1/2 cup sour cream
• 1/2 cup guacamole
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet over medium heat, cook the ground beef or turkey until browned, breaking it apart with a spoon, about 5-7 minutes.
3. Drain excess fat from the skillet, then stir in the taco seasoning and 1/4 cup of water. Simmer for 3-5 minutes until thickened.
4. On a large oven-safe platter or baking sheet, spread half of the tortilla chips in an even layer.
5. Sprinkle half of the cooked meat mixture, black beans, cheddar cheese, and Monterey Jack cheese over the chips.
6. Add another layer of the remaining tortilla chips, then top with the remaining meat mixture, beans, and cheeses.
7. Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and top with diced tomatoes, jalapeños, red onion, sour cream, guacamole, and cilantro.
9. Serve immediately with lime wedges on the side for squeezing over the nachos.

Garlic Butter Shrimp Pasta

Garlic Butter Shrimp Pasta is a quick, flavorful dish perfect for feeding a big group with tender shrimp and garlicky butter sauce.

Ingredients:

• 2 lbs large shrimp, peeled and deveined
• 1 lb spaghetti or linguine
• 1/2 cup unsalted butter
• 6 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, melt the butter over medium heat.
3. Add the minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
4. Add the shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
5. Stir in the lemon juice and half of the Parmesan cheese, mixing well.
6. Add the cooked pasta to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water to adjust consistency.
7. Sprinkle with remaining Parmesan and chopped parsley before serving hot.

Vegetable Stir-Fry With Noodles

A vibrant and quick Vegetable Stir-Fry With Noodles, perfect for feeding a large group with colorful veggies and savory flavors.

Ingredients:

• 2 lbs noodles (spaghetti or rice noodles)
• 4 tablespoons vegetable oil
• 2 large onions, sliced
• 4 bell peppers (mixed colors), sliced
• 4 carrots, julienned
• 2 cups broccoli florets
• 2 cups snap peas
• 6 cloves garlic, minced
• 1/2 cup soy sauce
• 4 tablespoons oyster sauce
• 2 tablespoons sesame oil
• 2 teaspoons sugar
• 1 teaspoon black pepper
• 1/2 cup green onions, chopped (for garnish)
• 2 tablespoons sesame seeds (for garnish)

Instructions:

1. Cook the noodles according to package instructions, drain, and set aside.
2. Heat vegetable oil in a large wok or skillet over medium-high heat.
3. Add sliced onions and stir-fry for 2-3 minutes until slightly softened.
4. Add bell peppers, carrots, broccoli, and snap peas, and stir-fry for 5-7 minutes until tender-crisp.
5. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
6. In a small bowl, mix soy sauce, oyster sauce, sesame oil, sugar, and black pepper.
7. Add the cooked noodles to the wok, then pour the sauce mixture over everything.
8. Toss well to combine, ensuring the noodles and vegetables are evenly coated, and cook for 2-3 minutes.
9. Transfer to a large serving dish, garnish with green onions and sesame seeds, and serve hot.

Beef and Bean Casserole

A hearty Beef and Bean Casserole, perfect for feeding a large group with its rich, comforting flavors.

Ingredients:

• 2 lbs ground beef
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cans (15 oz each) kidney beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (28 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 cup beef broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups shredded cheddar cheese
• 1 cup crushed tortilla chips

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium heat until browned, about 8-10 minutes. Drain excess fat.
3. Add the chopped onion and minced garlic to the skillet. Cook for 5 minutes until softened.
4. Stir in the kidney beans, black beans, diced tomatoes, tomato paste, beef broth, chili powder, cumin, salt, and pepper.
5. Simmer the mixture for 10 minutes, stirring occasionally.
6. Transfer the beef and bean mixture to a large casserole dish.
7. Sprinkle the shredded cheddar cheese evenly over the top.
8. Top with crushed tortilla chips for added crunch.
9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let it cool for 5 minutes before serving.

Easy Breakfast Burrito Bar

Set up a customizable Easy Breakfast Burrito Bar, perfect for feeding a big group with minimal effort and maximum flavor.

Ingredients:

• 12 large flour tortillas
• 10 large eggs
• 1 lb breakfast sausage or bacon
• 2 cups shredded cheddar cheese
• 1 cup diced bell peppers (any color)
• 1 cup diced onions
• 2 cups cooked hash browns or diced potatoes
• 1 cup salsa
• 1 cup sour cream
• 1 avocado, sliced
• Cooking spray or 2 tbsp oil
• Salt and pepper to taste

Instructions:

1. Cook the breakfast sausage or bacon in a large skillet over medium heat until fully cooked, then crumble and set aside.
2. In the same skillet, add oil or cooking spray, then sauté the diced bell peppers and onions for 5-7 minutes until softened.
3. Whisk the eggs in a bowl with a pinch of salt and pepper, then pour into the skillet with the vegetables, scrambling until fully cooked, about 3-5 minutes.
4. Warm the flour tortillas in a microwave or on a griddle for 10-15 seconds to make them pliable.
5. Set up a buffet-style bar with all components: tortillas, scrambled eggs, sausage or bacon, hash browns, cheese, salsa, sour cream, and avocado slices.
6. Allow guests to assemble their own burritos by adding desired fillings to a tortilla, folding the bottom up, then rolling tightly from one side to the other.
7. Serve immediately or wrap in foil to keep warm for later enjoyment.

Honey Glazed Ham Slices

Honey Glazed Ham Slices are a sweet and savory dish perfect for feeding a crowd with minimal effort.

Ingredients

• 10 pre-cooked ham slices (about 1/2 inch thick)
• 1/2 cup honey
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons butter

Instructions

1. Preheat your oven to 325°F (165°C).
2. Arrange the ham slices in a single layer in a large baking dish.
3. In a small saucepan over medium heat, combine honey, brown sugar, Dijon mustard, apple cider vinegar, cinnamon, cloves, and butter.
4. Stir the mixture until the butter melts and the ingredients are well blended, about 3-5 minutes.
5. Pour the honey glaze evenly over the ham slices, ensuring they are fully coated.
6. Bake the ham in the preheated oven for 25-30 minutes, basting with the glaze every 10 minutes.
7. Remove from the oven and let the ham rest for 5 minutes before serving.

Chocolate Chip Cookie Tray

A classic Chocolate Chip Cookie Tray, perfect for big groups with its chewy, sweet, and chocolate-packed bites.

Ingredients

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a large baking tray with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and baking powder. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add vanilla extract and eggs to the butter mixture, beating well after each addition.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in the chocolate chips evenly throughout the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared tray, spacing them about 2 inches apart.
8. Bake for 9-11 minutes or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
10. Serve on the tray or store in an airtight container for up to a week.

Fruit and Yogurt Parfait Cups

Fruit and Yogurt Parfait Cups are an invigorating, easy-to-assemble treat, perfect for big groups with customizable layers of yogurt, fruit, and granola.

Ingredients:

• 4 cups plain or vanilla yogurt
• 2 cups granola
• 4 cups mixed fresh fruits (strawberries, blueberries, bananas, etc.)
• 1/4 cup honey (optional)
• 1 teaspoon vanilla extract (optional)

Instructions:

1. In a large bowl, mix the yogurt with honey and vanilla extract, if using, to add extra flavor.
2. Wash and chop the fresh fruits into bite-sized pieces, if necessary.
3. Set out clear cups or small bowls for assembling the parfaits.
4. Layer 2 tablespoons of yogurt at the bottom of each cup.
5. Add a layer of 2 tablespoons of mixed fruits on top of the yogurt.
6. Sprinkle 1 tablespoon of granola over the fruit layer.
7. Repeat the layers (yogurt, fruit, granola) until the cup is nearly full, ending with a sprinkle of granola on top.
8. Serve immediately or refrigerate for up to 2 hours before serving to keep the granola crunchy.