Church potlucks in the 1960s were all about a table filled with dishes that told a story. It was the perfect depiction of community and traditions. During that time, home cooks relied on simple ingredients and time-tested flavors to feed a crowd. These recipes were convenient and reflected a way of life.

Unfortunately, many disappeared from modern gatherings, but they still have a place today. Let’s recall a few dishes that are surely worth bringing back.

‘Ugly’ Chicken Casserole

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This dish had an unappealing name but was a favorite at many church gatherings. It combined chicken, a creamy sauce, and a crunchy topping. It was easy to make and packed with tons of flavor.

Pimento Cheese Deviled Eggs

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These deviled eggs had a Southern twist. The highlight of the dish was pimento cheese, which gave them a tangy and creamy flavor. They were simple to prepare and easy to eat in one bite.

Mom’s Parsley Potatoes

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These potatoes were a simple way to add flavor to plain potatoes and were a regular at church gatherings. The potatoes were boiled until tender and then tossed in butter and fresh parsley. It paired well with meat dishes.

Ground Beef Spinach Casserole

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This casserole combined ground beef, spinach, and a creamy sauce. It was filling and easy to make in large batches, so you could serve a nutritious meal without much effort.

Slow Cooker Belgian Chicken Booyah

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The slow-cooked stew was prepared for hours to bring out deep flavors. It featured chicken, potatoes, and mixed vegetables. This hearty meal was a favorite for gatherings, especially in cooler months when warm dishes were in demand.

Choco-Coconut Bar Cookies

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These cookies combined chocolate and coconut for a chewy dessert. They were easy to make in large batches and stored well. Naturally, they added variety to the potluck dessert table, and people enjoyed it with coffee or tea after a meal.

Martie’s Broccoli Salad with Bacon and Cheese

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As the name suggests, this salad featured raw broccoli, shredded cheese, and, of course, the crunchiness of crispy bacon. A creamy dressing brought all the ingredients together. It was a crunchy and flavorful side dish that added freshness to potluck tables.

Pulled Pork

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Pulled pork was a potluck favorite because it was easy to make in large amounts. The pork was slow-cooked until tender and shredded for serving. People ate it on sandwiches or alongside classic side dishes.

Yia Yia’s Baklava

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The Greek dessert was made with layers of phyllo dough, nuts, and honey. Its rich, sweet taste and flaky texture brought a touch of international flavor to potlucks. Many families passed this recipe down through generations and served it at special gatherings.

Biscuits and Gravy Casserole

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This dish turned a classic Southern breakfast into a potluck favorite. Fluffy biscuits were baked with a creamy sausage gravy. It was filling and easy to serve in slices.

Mamaw’s Chicken and Rice Casserole

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Mamaw’s Chicken and Rice casserole also included a creamy sauce to balance all the flavors out and give it a creamy richness. It was easy to prepare and required just a few ingredients, which means you could stick to a budget.

Vanilla Wafer Cookies

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These homemade cookies were a must-have at church gatherings back in the day. People loved them for their light, crisp, and slightly sweet flavors. It was often served alongside a hot beverage for a warm experience.

Good Ol’ Alabama Sweet Tea

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This drink was a must-have at Southern potlucks. It was made by brewing strong black tea and sweetening it with plenty of sugar. No church gathering in the South was complete without a pitcher of sweet tea.

Chocolate Trifle

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Chocolate trifle was a layered dessert that combined chocolate cake pudding and whipped topping. It was served in a large glass bowl to show off its layers and was famous for its rich chocolate flavor, which was hard to resist.

Mrs. Sigg’s Snickerdoodles

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Mrs. Sigg’s Snickerdoodles became a regular treat at potlucks, church bake sales, and holiday gatherings. These soft cookies were coated in cinnamon sugar. They had a simple recipe but a great flavor, and most importantly, they were easy to transport and stayed fresh for days.

Porcupine Meatballs

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These meatballs got their name from the way the rice inside them puffed up while cooking. Ground beef and uncooked rice were mixed together and simmered in tomato sauce. This dish was affordable and easy to prepare and provided a clever way to make a little meat go a long way.

Hawaiian Haystacks

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The Hawaiian Haystacks let guests build their own meals. The base was rice and creamy chicken sauce, and people added toppings like pineapple, cheese, coconut, and crispy chow mien noodles. The customizable recipe was fun and a great way to serve a large group.

Green Bean Casserole

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For people who’d steer clear of meat in their casserole, this one was a hit option. This casserole was made with green beans, cream of mushroom soup, and crispy fried onions. It became popular after Campbell’s Soup Company introduced it in 1955.

Moravian Sugar Cake

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This sweet cake came from Moravian communities in Pennsylvania and North Carolina. It was made with mashed potatoes in the dough, which kept it soft. Brown sugar and butter formed a caramelized topping.

Tuna Noodle Casserole

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This dish was a budget-friendly classic. It combined canned tuna, egg noodles, peas, and a creamy sauce and was topped with breadcrumbs or potato chips for crunch.