14 New Year Potluck Ideas That Travel Well and Stay Tasty

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Baked Ziti with Italian Sausage

This baked ziti holds up well during travel and stays warm longer than many pasta dishes. The pasta absorbs the sauce as it rests, which keeps it from drying out. Italian sausage adds richness that does not fade after reheating. The layers of cheese help insulate the dish during transport. It can be served straight from the pan without losing structure. This dish tastes just as good after sitting on a buffet table. It remains filling even in small portions.

For the recipe, cook 1 pound of ziti until just tender. Brown 1 pound of Italian sausage and mix with 4 cups marinara sauce. Combine pasta, sauce, and 1 cup ricotta, then pour into a greased baking dish. Top with 2 cups shredded mozzarella and half a cup grated Parmesan. Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake another 15 minutes until bubbly. Let rest 15 minutes before traveling.

Honey Garlic Meatballs

Honey garlic meatballs stay juicy and hold flavor even after cooling. The sauce clings well, which prevents dryness during transport. They can be kept warm in a slow cooker or served at room temperature. The balance of sweet and savory remains stable over time. Toothpick serving makes them easy for large groups. They do not require cutting or plating. Leftovers reheat without texture loss.

Mix 1 and a half pounds ground beef with half a cup breadcrumbs, 1 egg, and half a teaspoon salt. Roll into small balls and bake at 400°F for 18 minutes. Simmer half a cup honey, half a cup soy sauce, 3 cloves minced garlic, and 1 tablespoon cornstarch with half a cup water. Toss baked meatballs in sauce and cook 5 more minutes. Transfer to a sealed container for travel. Keep warm if needed.

Spinach and Cheese Stuffed Shells

Stuffed shells keep their shape and moisture during transport. The filling stays creamy due to the cheese blend. Spinach adds body without releasing excess liquid. The sauce base protects the pasta from drying out. This dish reheats evenly without splitting. It serves cleanly from a pan. The flavor remains consistent after resting.

Cook 24 jumbo shells until just tender. Mix 1 and a half cups ricotta, 1 cup mozzarella, half a cup Parmesan, and 1 cup chopped cooked spinach. Fill shells and arrange in a baking dish with 2 cups marinara sauce. Cover with foil and bake at 375°F for 30 minutes. Remove foil and bake 10 more minutes. Let cool 15 minutes before travel. Cover tightly.

BBQ Pulled Pork Sliders

Pulled pork stays moist due to its slow-cooked texture. BBQ sauce helps lock in moisture during transport. The meat holds heat longer than sliced cuts. Sliders allow easy portioning for groups. The pork remains tender even after reheating. Buns can be packed separately to avoid sogginess. The dish stays flavorful for hours.

Season a 4 pound pork shoulder with salt, pepper, and paprika. Cook covered at 300°F for 3 hours until tender. Shred and mix with 1 and a half cups BBQ sauce. Warm gently for 20 minutes before serving. Pack pork in a sealed container. Serve with slider buns on the side. Keep warm if possible.

Sausage and Cheese Breakfast Casserole

This casserole stays firm and easy to slice after cooling. Eggs and cheese retain texture during travel. Sausage provides lasting flavor even at room temperature. It works well for early gatherings or late events. The dish does not need last-minute assembly. It reheats evenly in large portions. The flavor stays balanced over time.

Brown 1 pound breakfast sausage and drain. Whisk 8 eggs with 2 cups milk and half a teaspoon salt. Layer sausage, 2 cups shredded cheddar, and 4 cups cubed bread in a baking dish. Pour egg mixture over top. Bake at 350°F for 45 minutes until set. Rest 15 minutes before cutting. Cover for travel.

Cheesy Potato Casserole

Cheesy potatoes hold heat well and stay creamy. The starch helps prevent separation during cooling. This dish travels without leaking or shifting. It pairs easily with many main dishes. The texture stays soft even after reheating. It serves cleanly from a single pan. The flavor remains comforting and familiar.

Mix 2 pounds frozen hash browns with 2 cups sour cream and 1 can cream of chicken soup. Add 2 cups shredded cheddar and half a teaspoon pepper. Spread into a greased dish. Top with crushed buttered cornflakes if desired. Bake at 375°F for 50 minutes. Cool slightly before covering. Transport warm.

Buffalo Chicken DipImage

This dip stays smooth even as it cools. The cheese blend prevents separation. It travels well in insulated containers. The flavor remains strong without reheating. It pairs easily with chips or bread. The texture stays scoopable for long periods. It remains popular on crowded tables.

Mix 3 cups shredded chicken with half a cup buffalo sauce and 8 ounces cream cheese. Add 1 cup shredded mozzarella and half a cup ranch dressing. Spread into a baking dish. Bake at 375°F for 25 minutes until bubbly. Stir before serving. Cover tightly for travel. Serve warm or room temperature.

Vegetable Lasagna

Vegetable lasagna keeps structure better than many meat versions. The layers settle as it rests, which helps transport. Roasted vegetables reduce excess moisture. Cheese holds everything together during slicing. It reheats evenly without drying. The flavor remains balanced after cooling. It works well for mixed groups.

Roast 2 cups zucchini, 2 cups mushrooms, and 1 cup peppers at 400°F for 20 minutes. Layer vegetables with lasagna noodles, 2 cups marinara, ricotta, and mozzarella. Repeat layers in a baking dish. Cover with foil and bake at 375°F for 45 minutes. Uncover and bake 10 more minutes. Rest 20 minutes before moving.

Sweet and Sour Chicken Bites

These chicken bites stay juicy due to the thick sauce coating. The flavor holds steady even after cooling. They travel well in sealed containers without leaking. Bite sized portions make serving simple at busy tables. The coating does not lose texture quickly. Reheating does not dry out the chicken. They remain appealing for hours.

Cut 2 pounds chicken breast into chunks and season lightly with salt. Toss with half a cup cornstarch and bake at 400°F for 22 minutes. Simmer 1 cup pineapple juice, half a cup ketchup, one third cup brown sugar, and 2 tablespoons vinegar. Thicken with 1 tablespoon cornstarch mixed with water. Toss chicken in sauce and bake 8 more minutes. Cool slightly before packing.

Stuffed Bell Peppers

Stuffed peppers stay intact due to their sturdy shells. The filling holds moisture well during travel. They reheat evenly without collapsing. The flavors settle nicely as they rest. They serve cleanly with minimal mess. Each portion is already measured. The dish works well in covered trays.

Cook 1 cup rice and set aside. Brown 1 pound ground beef with half a teaspoon salt. Mix beef with rice and 1 cup tomato sauce. Stuff into 6 hollowed bell peppers. Place in a baking dish and cover with foil. Bake at 375°F for 40 minutes. Cool slightly before transporting.

Mac and Cheese Bake

Baked mac and cheese stays creamy longer than stovetop versions. The baked surface helps hold heat. The pasta absorbs sauce without turning mushy. It slices cleanly for serving. The flavor stays rich after cooling. Reheating brings back texture easily. It travels well in foil covered pans.

Cook 1 pound elbow pasta until tender. Make a sauce with 3 cups milk, 3 tablespoons butter, and 3 tablespoons flour. Stir in 3 cups shredded cheddar. Combine pasta and sauce and pour into a greased dish. Top with breadcrumbs if desired. Bake at 375°F for 30 minutes. Rest before covering.

Asian Style Noodle Salad

This noodle salad stays fresh due to the oil based dressing. It does not wilt quickly like leafy salads. The flavors deepen as it rests. It travels well without refrigeration for short periods. Tossing before serving restores texture. It pairs well with many dishes. Portions remain consistent.

Cook 12 ounces soba or spaghetti noodles and rinse cold. Whisk half a cup sesame oil, one third cup soy sauce, and 2 tablespoons sugar. Toss noodles with dressing and 2 cups shredded cabbage. Add sliced green onions if desired. Chill at least 1 hour. No baking required. Pack chilled.

Italian Chopped Salad

This salad holds well due to hearty ingredients. The dressing does not break down vegetables quickly. Meat and cheese stay firm during travel. It tastes better after resting. The texture stays crisp for hours. Tossing just before serving refreshes it. It travels best chilled.

Chop 2 cups romaine, 1 cup salami, and half a cup provolone. Add half a cup olives and half a cup cherry tomatoes. Whisk half a cup olive oil with 3 tablespoons red wine vinegar. Toss salad lightly with dressing. Chill for 1 hour. No baking needed. Pack cold.

Garlic Butter Shrimp Pasta

This pasta stays flavorful due to the butter-based sauce. Shrimp holds texture when cooked properly. The sauce coats noodles evenly for travel. It reheats without drying when covered. The aroma remains inviting. It serves easily from one pan. Portions stay intact.

Cook 1 pound pasta and drain. Sauté 1 pound shrimp in butter with minced garlic for 3 minutes per side. Toss shrimp with pasta and half a cup reserved pasta water. Season lightly with salt. Transfer to a baking dish. Cover and warm at 350°F for 15 minutes. Pack covered.

This article originally appeared on Avocadu.