Why bring back forgotten church supper dishes? There's something about an old-fashioned church supper that I still love. Long tables covered with homemade dishes, foil-wrapped casseroles, and desserts that someone had clearly spent all morning (or the previous day) making. And you always knew which dishes were the favorites because those pans emptied first.
Church suppers were about more than food. Everyone brought something, recipes were passed around, and nobody seemed to leave hungry. Some of these dishes have almost disappeared, while others are still worth making. From funeral potatoes to Mississippi mud cake, how many of these 27 church supper favorites do you remember?
#27 The foil pan of funeral potatoes
I always thought the crispy corners were the best part of funeral potatoes. That combination of cheesy potatoes, creamy sauce, and crunchy cornflakes was hard to resist. No wonder the pan was usually empty before everyone had finished eating.
Funeral potatoes got their body from thawed hash browns, sour cream, condensed soup, and cheese. The trick is to dry the potatoes well so the sauce doesn't turn watery.
Add the crushed cornflakes just before baking, and taste before adding extra salt. The cheese and soup already provide plenty.
I'd still happily make these for a family dinner. They're simple, filling, and one of those casseroles that never have leftovers.
#26 The platter of deviled eggs
Was there ever a church supper where the deviled eggs lasted more than a few minutes? I remember those platters looking half-empty before everyone had even sat down.
Getting the yolks right makes all the difference. Lower eggs into boiling water, cover, turn off the heat, and leave them for about 10 to 12 minutes. Move them straight to ice water.
I like adding a little mustard and pickle juice to the filling. Just don't add too much liquid, or it won't stay neatly inside the whites.
Keep deviled eggs refrigerated until serving, as recommended by the FDA's egg safety guidance. And if you're bringing them to a gathering, a covered egg carrier makes life much easier.
#25 The blue bowl of Jell-O salad
Remember those brightly colored Jell-O salads? Some had fruit suspended in the middle, and others had mysterious creamy layers. I was never entirely sure whether I was supposed to eat them with dinner or save them for dessert.
The secret was waiting until the gelatin started to thicken before adding the fruit. Otherwise, everything sank straight to the bottom.
Drain canned fruit well, too. Extra syrup can mess with the texture.
And if you're adding pineapple, use canned rather than fresh. Fresh pineapple contains enzymes that can stop gelatin from setting properly.
I don't make Jell-O salads very often anymore, but they certainly bring back memories of those crowded church tables.
#24 Chicken and Noodles From the Big Roaster
I remember those enormous electric roasters filled with chicken and noodles. Someone would lift the lid, steam would escape, and suddenly everyone seemed ready for another helping.
The problem was that noodles could turn mushy if they sat in the hot broth too long.
Cook the chicken first, remove the meat, and strain the broth before adding the noodles. For a smaller family dinner, I prefer cooking the noodles separately and adding them to each bowl.
If you're cooking raw chicken, make sure the thickest part reaches 165°F, as recommended by the USDA.
There's still something really special about a big bowl of chicken and noodles, especially on a cold evening.
Bet you are hungry! Make this: Creamy Instant Pot Chicken & Noodles
#23 The skillet of creamed dried beef
Creamed dried beef was one of those old-fashioned dishes that didn't look particularly exciting, but people still came back for more. A creamy white sauce, salty beef, and warm toast made a deliciously filling meal.
The beef can be quite salty, so I recommend tasting it before adding any extra seasoning.
Make the white sauce by cooking flour in melted butter, then gradually whisking in the milk. Add the beef once the sauce is smooth.
And don't put the toast underneath until you're ready to serve. Nobody wants bread that's been sitting in sauce for half an hour.
It's a simple dish, but I can understand why it was so popular when people needed to feed a lot of guests.
#22 Peanut Butter Sheet Cake with Warm Icing
I love a good sheet cake, especially when it's covered in peanut butter icing. At church suppers, those big rectangular cakes were perfect because everyone could grab a square without needing a plate and fork.
The warm icing was always my favorite. It soaked slightly into the cake and formed a thin, sweet layer on top.
Spread the icing while the cake is still warm, then let it set before cutting. Wipe the knife between rows for neater squares.
And in all honesty, those uneven corner pieces were often the best ones. I certainly wouldn't complain about getting one.
#21 The picnic plate of bologna salad
Bologna salad might sound strange if you've never had it, but it was a familiar dish at old-fashioned gatherings. Some people liked it finely ground, and others wanted little pieces of meat and pickle.
I remember how different homemade sandwich spreads tasted compared to the ones you bought at the store.
If you're using a food processor, pulse the bologna briefly instead of blending it into a paste. Add the mayonnaise afterward so you can control the texture.
Serve it cold with crackers or soft bread and a few pickles on the side.
It's definitely one of those dishes people either remember fondly or would rather forget.
#20 Ham and Beans that Simmered all day
There's something about a big pot of ham and beans that reminds me of old-fashioned home cooking. It wasn't fancy, but it was inexpensive, filling, and made enough to feed plenty of people.
I love how a ham bone gives the broth that rich, savory flavor.
Sort and rinse dried beans before cooking, and soak them if you want to shorten the cooking time. The beans are ready when they're tender all the way through.
Wait until they're soft before adding acidic ingredients such as tomatoes, which can slow softening. Taste before adding salt because the ham may already provide enough.
I'd still happily eat a bowl of ham and beans with warm cornbread.
In the mood for beans? Check this out: Instant Pot Ham And Beans
#19 The bowl of seven-layer salad
Seven-layer salad was almost too pretty to eat. Those colorful layers of lettuce, peas, cheese, and other ingredients looked wonderful through a big glass bowl.
Of course, once everyone started serving themselves, those neat layers quickly disappeared.
Dry the lettuce thoroughly and drain thawed peas so water doesn't collect at the bottom. Keep the dressing on top until you're ready to serve.
I always thought the best spoonful was the one that managed to get a little bit of every layer.
It's still a lovely salad for gatherings, especially when you want something you can prepare before the time.
#18 The pan of tuna noodle casserole
A tuna casserole came to the table wearing crushed potato chips like a hat. Underneath were noodles, peas, tuna, and a sauce that had to hold together long enough to serve a line of people.
Cook the noodles short of fully tender before they enter the oven. They continue to take up liquid while the casserole bakes. If they start soft, the center turns heavy before the top browns.
Drain the tuna well. Press it with a fork in the can, then flake it through the sauce rather than leaving dense clumps. Add the chips near the end so they stay crisp instead of soaking up steam beneath foil.
I still think this casserole deserves another chance. Sometimes the simplest combinations are the ones you remember most.
Try it: Instant Pot Tuna Casserole
#17 The spoonful of orange fluff
Orange fluff was one of those dishes I never understood as a child. It was sweet, creamy, and tasted like dessert, yet it always sat beside the salads. Not that I was complaining!
Mandarin oranges, whipped topping, and pudding mix gave it that light, fluffy texture.
Drain the oranges thoroughly and gently fold everything together. Stirring too much can knock the air out of the mixture.
If it tastes overly sweet, a little plain yogurt can help balance it.
I'd still happily take a spoonful of orange fluff today. Some things don't need to make sense to taste good.
#16 The fridge door jar of pickled beets
I remember seeing bowls of pickled beets at almost every old-fashioned gathering. Their bright red color certainly stood out beside all those creamy casseroles and potato dishes.
I wasn't always a fan as a child, but I've come to appreciate that sharp, slightly sweet flavor.
If you're using store-bought pickled beets, taste them before adding anything. A little extra vinegar can balance a dressing that's too sweet.
Home canning requires more care. Plain beets are low-acid vegetables and need pressure canning using tested instructions according to the National Center for Home Food Preservation.
For an easy side dish, I still think a jar of pickled beets is hard to top.
#15 The handwritten card for salmon loaf
Old church cookbooks had a salmon loaf recipe 99.9% of the time. It was inexpensive, easy to slice, and could feed a family without needing much fresh fish.
I remember those thick slices served with lemon wedges and sometimes a creamy sauce.
Drain canned salmon and mash the soft, edible bones with a fork if you prefer not to remove them. Mix with egg and enough breadcrumbs to hold everything together.
Don't add too many crumbs, or the loaf can become dry.
I still like salmon loaf with a squeeze of fresh lemon. It's simple, but that's part of its appeal.
#14 The square pan of scalloped corn
Scalloped corn was another one of those casseroles that appeared at family gatherings and church suppers. I always liked the buttery cracker topping, especially when it turned golden around the edges.
The middle could sometimes be a little too soft, though.
Drain whole-kernel corn well, but keep the liquid in creamed corn if the recipe calls for it. Crushed crackers help absorb moisture and give the top some crunch.
Let the casserole rest after baking so the center has time to settle.
It's an old-fashioned side dish I'd still happily serve with roast chicken or ham.
#13 The sugar bowl beside vinegar slaw
Not every church supper dish was covered in cream sauce. I remember those big bowls of vinegar coleslaw that tasted wonderfully sharp beside fried chicken and baked beans.
I still prefer a good vinegar slaw when the rest of the meal is rich and heavy.
Salt the shredded cabbage lightly, let it sit, and squeeze out the excess moisture before adding vinegar and sugar.
Taste the dressing and adjust the sweetness gradually. You want a balance of sweet and tangy, not cabbage swimming in sugar.
It's simple, crunchy, and one of those side dishes that goes with almost anything.
#12 The holiday dish of candied sweet potatoes
I always thought candied sweet potatoes were more dessert than side dish. Those toasted marshmallows on top certainly didn't help convince me otherwise.
Of course, I usually went straight for the corner with the most marshmallows.
Roast the sweet potatoes first to bring out their natural sweetness, then add butter, sugar, and a little orange or lemon juice.
Add the marshmallows near the end of baking and watch them closely. They can burn surprisingly quickly.
I still love a small spoonful beside a savory holiday dinner. And yes, I'd probably still choose the marshmallow-covered corner.
#11 The parchment-lined date bars
Date bars were one of those homemade treats that were always consumed faster than one could blink. I loved the soft, sweet filling between the crumbly oat layers.
And somehow, a few pieces always went missing before the pan even reached the church hall.
Cook chopped dates with a little water until they soften into a thick filling, then let it cool before assembling.
Line the pan with parchment paper so you can lift the bars out once they've cooled completely.
I'd still happily eat one with a cup of coffee. They're not fancy, but they don't need to be.
#10 The skillet of fried apples
The smell of apples cooking in butter and cinnamon is one of those things that instantly makes me hungry. I still love fried apples, whether they're served with dinner or spooned over dessert.
Choose firm apples such as Granny Smith or Braeburn, and cut them into thick slices so they don't fall apart.
Cook them in butter without crowding the skillet, then add sugar once they begin to soften. Finish with cinnamon.
I like mine tender but still holding their shape, with a little buttery syrup left in the pan.
And if there's a choice between serving them with pork or cake, I'd probably choose both.
#9 The cutting board of tomato aspic
Tomato aspic is one of those old-fashioned dishes that makes me wonder how it became so popular. A cold, jiggly tomato salad certainly isn't something you see on many dinner tables today.
Still, it was a familiar sight at church suppers, often served on lettuce with celery or lemon.
Season the tomato mixture well before adding the gelatin, since chilling can dull the flavor. Make sure the gelatin dissolves completely for a smooth texture.
I'd probably make a small bowl rather than wrestle with an old ring mold.
It's not everyone's favorite, but I can see why people remember it.
#8 The steam table pan of chicken tetrazzini
Chicken tetrazzini was perfect for feeding a crowd. You had chicken, pasta, mushrooms, and creamy sauce all in one big baking dish. What more could you need?
I still love that combination, especially when the top gets slightly golden.
Brown the mushrooms first so they don't release too much water into the sauce. Use bite-sized pieces of cooked chicken and keep the sauce a little loose because the pasta absorbs moisture while baking.
When reheating leftovers, make sure the center reaches 165°F, as recommended by the USDA.
It's one of those casseroles I'd happily make again, even without a church supper to attend.
#7 The ladle of oyster stew
Oyster stew was one of those dishes that seemed to appear around the holidays. It looked simple enough, with milk, butter, and oysters, but it had a flavor you certainly didn't forget.
I remember how different it looked beside all the browned casseroles and roasted meats.
The trick is gentle heat. Warm the milk slowly, add the oysters and their strained liquor, and avoid a hard boil. Cook the shellfish thoroughly according to FDA guidance.
Serve with crackers added at the table so they stay crisp.
It's definitely a dish for people who enjoy seafood, but I can understand why it became a holiday tradition.
#6 The platter of molded cranberry salad
Remember those elaborate cranberry salads made in ring molds? They looked stunning when they came out properly, but getting them onto the plate could be quite a disaster.
I always wondered whether the whole thing would collapse before it reached the table.
Chop the cranberries finely and fold them into the gelatin once it begins to thicken. Drain canned pineapple thoroughly so the mixture sets properly.
If you don't want to deal with a mold, serve it in a glass bowl instead.
I still love that sharp cranberry flavor beside turkey and stuffing. The fancy shape is optional.
#5 The cracker topping on green bean casserole
I've always thought the topping was the best part of green bean casserole. Whether it was fried onions or buttery cracker crumbs, those crunchy bits made the creamy beans underneath much more interesting.
The biggest problem was when the topping turned soggy.
Drain canned or thawed frozen beans thoroughly, then heat them with the sauce before adding the topping toward the end of baking.
That way, you get crispy onions or crackers instead of a soft layer soaked in sauce.
I still make room for green bean casserole at holiday dinners. Some old favorites are worth keeping.
Try it: Instant Pot Green Bean Casserole
#4 The brownie pan of Mississippi mud cake
Mississippi mud cake was the kind of dessert I always hoped someone would bring. Chocolate cake, gooey marshmallows, and rich icing? I certainly wasn't going to turn down a square.
It wasn't the prettiest cake on the table, but that was part of its charm.
Spread marshmallows over the warm cake, let them soften slightly, then pour the chocolate icing over the top.
A knife dipped in hot water makes cutting those sticky squares much easier.
I still love desserts like this. They're messy, sweet, and usually the first thing to disappear from the dessert table.
#3 The serving bowl of chow-chow
Chow-chow was another old-fashioned favorite that always turned up beside beans, cornbread, and other hearty dishes. That sharp, vinegary flavor helped balance all the rich food.
Recipes varied from family to family, with cabbage, peppers, onions, and green tomatoes among the common ingredients.
If you're making chow-chow for shelf storage, follow tested canning instructions rather than guessing at ingredient amounts or processing times.
For a quick side, I like the idea of using a prepared jar and adding a spoonful to beans.
It's one of those little extras that can make a simple meal much more interesting.
#2 The towel-wrapped pan of baked ziti
A thick towel around a hot pan, another towel under it on the car floor: that was the old transport system. Baked ziti put up with the trip because its sauce and cheese kept the pasta together.
Cook the pasta until slightly firm and mix it thoroughly with sauce before adding the cheese. Otherwise, the bottom can dry out while the top stays creamy.
For transporting hot food today, use an insulated carrier and keep it at 140°F or above. If you can't maintain that temperature, chill it promptly and reheat to 165°F before serving.
I'd still happily bring baked ziti to a gathering. Just maybe without relying on a pile of old towels.
#1 The spoon beside the empty casserole dish
You could always tell which church supper dishes were the favorites. By the end of the evening, those pans were scraped almost clean, with a serving spoon resting in the last little bit of sauce.
I love that about old-fashioned cooking. Nobody cared whether the food looked fancy. They cared whether it tasted good enough to go back for seconds.
And that's something worth remembering when cooking at home. Sometimes it's the crispy edges, a little extra seasoning, or a favorite topping that makes people ask for another helping.
If you have an old family recipe, write down those little adjustments. They're often the details that make the dish special.
After all, an empty casserole dish is usually a pretty good compliment.
Your own kitchen has kept records for years. The spoon gives you one more.
The Bottom Line
Looking back, it's easy to understand why church suppers were so popular. Everyone brought something homemade, there was always plenty to eat, and you could usually count on finding at least one dish you absolutely loved.
Some of these foods might seem old-fashioned now, but I'd happily make several of them again. Especially the casseroles with crispy toppings and those homemade desserts that never lasted long.
Which of these church supper foods do you remember most? Was there something you always hoped someone would bring, or a dish you secretly avoided? I'd love to hear about it in the comments!
Bonus: what belongs beside your cast-iron skillet
- Set a sturdy trivet beside it before you cook; a hot skillet needs a landing place.
- Keep a dry towel near the handle. Iron stays hot after the burner is off.
- Have a plate ready for the first batch of apples. Crowding the pan steams the rest.
Try some of these delicious meals next:
Leave a Reply