How and What to Feed a Crowd {Perfect for Family Reunions!}
Get all of the tips, recipes, and inspiration you need to make feeding large groups or planning family reunion meals a success!
Well, there’s nothing I like to talk about more than how and what to feed a huge group of people.
No really, I honestly LOVE talking about it.
As in, if you don’t want to spend at least 37 (ok, 58) minutes of your precious time, you probably better not ask me any questions related to this subject.
Yeah, yeah, I need to get a life. But until then, let’s talk about feeding a crowd, shall we??
Today, I wanted to give some tips and menu advice if you are looking for the how-to on feeding large groups, especially since family reunion and church camp season is upon us.
From about January 2015 to November 2017, my family and I (along with lots and lots of other volunteers and helpers that I recruited – basically, the ones who couldn’t avoid me quick enough) regularly fed between 85 to 125 construction workers and office personnel building an LDS temple in my area.
I planned the menu, recruited help, and my kids often helped pack the brown bags stuffed with a treat, napkin, water bottle and utensils. I think all said and done, we served upwards of 30 lunches for this huge group of hungry men and women.
To say that I became extremely proficient in creating menus for large crowds (and doing an insane amount of dishes after) is an understatement. But the experience made me even more passionate, if that’s possible, in regards to all the details related to feeding lots of people.
I mean, if you’re going to go to the work of making an amazing meal, you might as well make it to feed 100, right?
Er, or maybe not.
Years ago, I published a post with three great menus to feed a crowd. Each menu is complete with recipes written to feed at least 20 (easily extrapolated to even larger crowds), as well as a printable table full of details about how far in advance you can make each recipe, freezable tips, etc.
Today, I’m drawing on the experience I gained from the 3+ years I spent planning and executing the lunch menus for my favorite construction workers (not to mention a lot of meal prep for family reunions – both Brian and I have 30-45 family members in our parent/sibling downline), and I am going to share with you the THREE most popular meals served during our construction lunch era, as well as some family reunion favorites (plus lots of other tips).
Let’s dive in!
Homemade vs. Storebought
Just a quick note about this itty bitty issue. 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. Mostly so you don’t have a nervous breakdown.
Sure, making homemade rolls is exciting, and I think we can agree that most often they taste worlds better than storebought, but when you are feeding a lot of people, there’s no shame in picking up those hamburger buns or dinner rolls at the grocery store.
Trust me on this one.
One of the first lunches I served to “my” construction workers was soup in bread bowls. Did I buy those innocent little bread bowls or consider serving the soup in good, old-fashioned paper bowls?
Of course not. Because I hadn’t yet learned my lesson. Instead I made 100 bread bowls from scratch (with the help of my faithful Aunt Marilyn). And do you know what? I don’t think one single person who ate lunch that day knew or cared that those bread bowls were made from scratch.
My advice is to focus your homemade energy on the recipes/food that really need a from-scratch touch. Perfect example: homemade sloppy joes vs the canned stuff. Consider going homemade on the sloppy joe filling and grabbing those buns from the store. Although I do have a funny story about sloppy joe meat that I’ll share below.
Three Most Popular Meals
Without further ado, here are the three most popular meals my compatriots and I served for lunch the last three years:
1) Sweet Pork Cilantro Lime Rice Bowls (with fresh fruit and oatmeal chocolate chip cookies)
*I used a combination of recipes for this meal (modeled after these BBQ Chicken Salad Bowls), but it was crazy, crazy popular every time we served it. I used this tomatillo pork or the sweet pork from this recipe – a couple times I used taco meat; shredded chicken would work great, too – and served it over cilantro lime rice with tons of toppings: shredded cheese, chopped tomatoes, sour cream, guacamole or diced avocados, olives, etc. and of course this dreamy cilantro lime dressing (served in large squeeze bottles). The real hit was when I found these crispy fried jalapenos to serve on top. My gosh, everyone went crazy. One huge upside to this meal is it is customizable for every eater – even picky eaters can find something in the lineup to add to their rice bowl!
Make ahead: all the toppings can be cut and refrigerated in advance (same with the fresh fruit for serving); sweet pork or taco meat can be made in advance and frozen for easy reheating; cilantro lime rice can be made several days ahead and stored in ziploc bags for reheating in the microwave or pour in a pan and reheat covered with foil in the oven; cookies can be made several weeks ahead of time and frozen.
2) Sloppy Joes* (with chips, watermelon slices and chocolate chip cookie bars) or BBQ Pork Sandwiches (too close to call)
*This meal is so easy and always a hit; you can go all out and make homemade rolls, but this meal is insanely simple with storebought buns! Make ahead: Both the sloppy joe and BBQ pork meat can be made ahead of time. Either several days in advance and refrigerated or up to a month in advance and frozen. The watermelon can be cut and stored in a covered container 1-2 days in advance, and the cookie bars can be made, cut into squares, and frozen several weeks in advance.
3) Slow Cooker Red Beans + Sausage and Rice (with rolls, apple slices, and brownies)
*A little out of the box, this meal is so hearty, EASY, and delicious! When my husband suggested I serve it for one of the construction lunches, I was hesitant, but I shouldn’t have doubted. This quickly became a favorite. Make ahead: The red beans and sausage can be made ahead of time and frozen to reheat (may need to add a bit of broth to thin it out after freezing and thawing); the rice can be made several days in advance and refrigerated in ziploc bags to reheat in the microwave or spread in a pan to reheat in the oven (covered with foil); brownies can be made and frozen several weeks in advance.
Honorable Mention: Build Your Own Sandwich/Hoagie Station with chips, fruit salad, and cookies (as simple as it sounds)
*As promised, a funny and totally irrelevant story about sloppy joes. One month when sloppy joes was on the construction lunch menu, I had gathered faithful volunteers to help provide the sloppy joe meat. I’m too passive aggressive to demand that the kind volunteers should make a certain recipe, so I just asked that a certain number of servings of sloppy joe meat be brought to my house by 8 a.m. so I could heat it all up. I had about 6-7 ladies drop off sloppy joe meat that morning. Some of it homemade from varying heirloom recipes – others brought the canned variety. As a function of necessity (and because I had to drive all the food 20 minutes down the road), I stirred every single last sloppy joe contribution together in my electric roaster and heated it all up. You guys, I’ve never had so many requests for a “recipe” before in my life. Haha! Everyone wanted the secret recipe for the amazing sloppy joes! I just said “oh, it’s just a little bit of this and a little bit of that” before awkwardly changing the topic. It still cracks me up thinking about it (kind of like the time my mom won our church’s chili cookoff by opening a can of Nalley chili and heating it up in her slow cooker).
Keep it Simple
What’s obvious from the above list is that none of those meal plans are fancy.
When serving large groups, like family reunion meals or church eventsor whatever, you most likely aren’t going for a 7-course gourmet meal (at least not if you are in my laid back family!). Of course there’s a time and a place for that – and it’s equally fun brainstorming candlelight dinner menu plans, but when serving a crowd, keep it simple!
A hearty main dish + fresh fruit or vegetables that don’t require much prep + a quick side dish + a make-ahead dessert.
That’s a pretty simple and pretty much perfect plan.
I’ve found that slow cooker meats/meals make a perfect starting point for large group menu planning. Why? A) because they are usually simple and straightforward and B) they very often can be made ahead of time and frozen and then reheated right back in the slow cooker.
You Don’t Need as Much Food as You Think You Do
What I’ve learned over the years is that you don’t need as much food as you think you do. My faithful helpers from the construction lunch days are laughing their heads off right now, because they would almost have to tie my hands behind my back to prevent me from making triple the amount of food we actually needed.
I’m so worried about running out of food that I over plan and over prepare (think: making six more batches of potato salad at midnight) and end up with gallons of leftovers.
Don’t be me.
There are websites dedicated to giving advice on how to alter recipes to feed a crowd (like this old school forum), but I’ve mostly learned by trial and error that taking a recipe that serves 6 and multiplying it by 10 to feed 60 might not be the most accurate way to do things (because you’ll usually end up with too much food).
Here are a few random rules of thumb:
-Plan on about 1/4 to 1/3 pound of meat per person if the meat is being served with other things (like on a sandwich or on a salad). Last week for my one of my family reunion meals, we made BBQ pork sandwiches to feed 30. Using this recipe, my mom bought 8 1/2 pounds of pork, and it was perfect. We had about 1/2 cup leftover (and I even saw a couple of the hungry adults eat two sandwiches). 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 six, if my group is larger than 15 or 20, I can usually plan on that recipe feeding more like 8-ish people.
Example: Say I want to make honey lime fruit salad for a group of 30 people. The serving size on that recipe is six, so if I were to multiply the serving size by five to get 30 servings, I know from experience that I’ll have a lot leftover. Instead, I figure the recipe will probably feed more like eight people and so I will take the recipe and multiply the ingredients by 3 1/2 or four (instead of six) to get enough servings for 30 people. Make sense? 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.
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.
For another of my family reunion meals, I made this taco meat (I used 10 pounds of meat to serve 30 people – and increased all the ingredients 10X except for the jalapeno and onion). Instead of simmering all ingredients together, I browned the meat in batches, transferred it to a gargantuan bowl and added the spices and tomato sauce and then sealed it up in gallon-size ziploc bags and popped them all in the freezer. We had to drive 10 hours, so having it frozen made it easy to keep cold on the drive.
I put the bags in my mom’s fridge when we arrived and the next day, it was thawed and ready to go straight into the slow cooker. It cooked on low all day and was hot and flavorful in time for dinner.
Most cookies and brownies/bars will freeze perfectly and can be made weeks ahead of time. I have some really large tupperware-type containers that I will freeze large batches of treats in, separated by layers of wax paper, but many times, I just use freezer ziploc bags and call it good (my secret tip is to press or, yes, suck all the air out so the bag is airtight – not enough to squish the treats – but just enough to make a tight little package).
It might be time to channel your inner spreadsheet nerd and create a table of what you are serving and how far in advance you can make certain components. Planning in advance will save you. I promise. Plus, it gives you a chance to delegate, and that is a beautiful thing.
The Right Tools Will Save You
If you aren’t cooking for a crowd on the regular, you probably don’t need to invest in specific tools and supplies. You can easily borrow most of these things, but I thought I’d share a list of the tools that saved me when I served construction lunches…AND, I still use all of these things even though I’m not cooking for a crowd quite as often.
It’s nice to have some large-and-in-charge items around to bail you out when you are asked to make a huge salad for church or you need to mix up an epically huge batch of slime for your kids.
{A few affiliate links included for some of the items below}
-Large slow cooker or electric roaster oven: I have an 8-quart slow cooker, but I have to admit, I love my electric roaster more than life. I use this thing all the time. For holidays, large batch cooking, infant bathtub (ok, just kidding)…and I loan it out at least monthly to someone who needs it.
-Large capacity mixing/serving bowls with lids: my favorite bowl in the history of ever is a ginormous red bowl (Tupperware Thatsa Jumbo bowl, if you speak Tupperwarese) with a lid my mom bought me when I got married. They are kind of pricey (around $60), but I love that bowl so much, and it has come in very handy when serving large crowds. However, there are a lot of other bowls with lids that can be used. Costco regularly carries a melamine set that is pretty great (similar to these ones at Crate and Barrel).
-Storage containers: I have four of these 2.5 gallon/40 cup rubbermaid storage containers, and I use them all.the.time. I freeze large batches of cookies in them, use them for watermelon slices at potlucks/BBQs – they make great serving or storage containers for fruit salad, pasta salad, or ANY kind of salad.
-Inexpensive utensils: You never know who is going to walk off with your favorite serving spoon, which is why keeping some inexpensive but still efficient and dishwasher safe utensils around can help. These small tongs have been a lifesaver over the years as well as these simple serving spoons.
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Well, this was a TON of information, but I hope if you are planning out a menu or meal to feed a crowd this summer (or anytime!) that the insight and tips will help you and save your sanity just a bit.
Feel free to chime in with any comments or questions below, and I’ll try to help out with any specific questions you have.
What is your favorite thing to make when feeding a crowd? Do tell!
155 Comments on “How and What to Feed a Crowd {Perfect for Family Reunions!}”
I’m working on the grad party for my son. He asked for pulled pork and Mac and cheese. Can we pull off Mac and cheese for a big crowd? Like I could be planning for 150-200 people. He also asked for brownies and cookie cake. I might make the brownies and hire out the cookie cake? I know I can make big batches of brownies and freeze them. I’d love your advice!!
Hi Manda, I definitely think you can pull it off, but it might be a lot of work and experimenting beforehand! I have not had the greatest luck making mac and cheese for that number of people. I attempted it for a high school sport’s banquet but the mac and cheese was rather glumpy and thick served in roasters and I didn’t really nail down a perfect recipe for it.
In 2021 I read all your posts that had anything to do with feeding a crowd. They really helped me head up the food committee to feed 51 people for a 4-night family reunion at Bear Lake, UT. It went so well that in 2022 I headed up the food committee again for my side of the family. This time it was 28 people for a 6-night reunion at Island Park. I planned and prepared ahead like crazy and it went so well that I am excited to do it again next time.
Thankfully for both reunions We had large kitchens with multiple fridge/freezers and ovens to use. We had to drive 3-5 hours to get to our destinations. We served store bought sub sandwiches and chips upon arrival the first night. The rest of our menus included French toast, pancakes, breakfast burritos, scones, German pancakes, yogurt parfaits, sloppy joes, pasta Alfredo with grilled chicken, burgers and hotdogs, tacos, baked potato bar, Hawaiian haystacks, ham and Turkey sandwiches on Rolls for sack lunches, homemade pizza, and store bought lasagnas (which we didn’t use because we served leftovers instead).
Thanks for all your help!
And I’ve also made the honey fruit lime salad in the past 🙂
I made the pulled pork, the rolls ( used active dry yeast and dumped it in with all ingredients and formed them too big so more like flat ciabatta But so good!), and BBQ sauce! Beautiful!
I had previously made the choc cheesecake bars and delish!
I need HELP please! I need to make 50 to go packs/sacks/containers of food for a
party where people will simply pick up their dinners via drive thru due to social distancing rules Ideas please… I have two days to prepare
I had a ton of fruit salad w/lemon honey poppyseed dressing left after my son’s wedding breakfast. I froze it all in at freezer bags, and used it for smoothies over the next 4-6 months. They were delicious, though the fruit would not have been good to eat defrosted. I wish I had read your advice about multiplying recipes for a crowd before I planned the meal!
Thank you Mel for your feedback! I’ve been busy finalizing a master grocery list: man, that’s a lot of food we’ve got to buy! Btw, I forgot to ask you about BBQ sauce. Would it be best to add it to the shredded meat before or after reheating or have each person put however much they want on their sandwich?
I would probably add it when reheating!
Hi Mel, I love your recipes (Creamy White Chicken Chili and Best Pumpkin Chocolate Chip Bread are my favs!!!) and I ♥ your fun personality. Keep up the good work! 🙂
Now, I’m here to ask for your expertise. I’ve been asked to plan & prepare our yearly Stake Women’s Conference Luncheon. This is my first time ever feeding such a large crowd, 225 sisters to be exact. AAHHH!!!The meny I came up with is as follow: Smoked Pulled Pork Sandwiches, Potato Chips, Fresh Veggie Cups w/dip, and Brownies. We will be cooking Pork Boston Butt Roasts in 3 smokers. For us to end up with 1/3 lb. cooked meat/person (is that enough?), how many pounds of fresh meat would I need to buy? Another question: The meat will be smoked all day on a Friday but we won’t serve it until 11:30 am on Saturday? What would be the best way to reheat that huge amount? Your advice and experience will be greatly appreciated: THANK YOU!
Hi Anne, a lot depends on how big the buns are and how much meat you’ll be putting on each sandwich, but I would say you’d probably want about 72-75 pounds of meat (if the meat is bone-in, you’ll want slightly more). I would probably keep the smoked pork roasts wrapped tightly in foil and then the morning of, unwrap, shred the pork, and place in large electric roasters or large foil pans, cover with foil (and maybe consider adding a bit of broth so it doesn’t dry out) and reheat in the oven on low (maybe about 300 degrees) for a few hours. Good luck!
You are such a great help, I am planning my son’s 18th birthday party of 50 friends, and you answered all my questions even without asking, in one single post. Thanks heaps
Thank you for sharing your experiences and recipes!
I just put on a lunch for a large zone conference for 110 (missionaries and their leaders). I was going for an “Olive Garden” effect, so I ordered 15 dozen breadsticks (from OG) and created a copycat green salad (complete with pepperoncini, olives, red onions and tomatoes added to a purchased mix of greens w/OG dressing of course, with croutons on the side)…
I wanted a little variety, so I bought 8 large lasagnas (12 servings each) plus 4 Mac and Cheeses casseroles (8-10 servings each) and 4 Chicken Penne Alfredo casseroles (8-10 servings each) – all from Costco. I planned for 50+ extra servings. Guess what? They ate EVERYTHING. I was so shocked and embarrassed. Note to self: Missionaries are extra hungry. Next time I will at least double the estimated serving size for group like that.
What is so funny to me is everyone lamenting they “didn’t get it right,” when they had left overs or even a bit too little like there is a correct, knowable answer that they missed. It is unknowable! Even for my family of 6 there is almost always leftovers, or someone who could have kept going. There are so many uncontrollable variables it is impossible to know the exact amount 30+ people will each eat when given apparent unlimited food. You are all amazing for organizing and cooking for this many people — don’t beat yourself up or fret another moment!
Thanks for the great tips Mel. I was thinking last month when we were serving Cuban Sandwiches for a zone conference that if one of your kids serves in the Calgary Alberta Mission. He/She would feel like they just ate a home cooked lunch just like mom used to make. I always go to your website for great recipes.
Thank you so much, Marilyn! Maybe some day one of them will go there!!
This post is super helpful, as I am planning a family reunion for this summer! I have a question about buns: we are serving shredded beef on buns, so how many buns did you provide? One per person seems too little; is two per person too many? There will be 20ish little kids and 50 adults/big kids at our get-together. Thanks for your insight!
Hey Nancy, a lot depends on the buns – and if you are serving a lot of side dishes or not very many. If they are small (like the size of the French bread rolls on my site) and you don’t have many side dishes, I’d probably plan on 115 buns but if they are larger (like the hamburger bun size from Costco, for example and/or you have some hearty sides), I’d probably plan on about 90-100.
Thank you for taking the time to share all of this. I am shaking in my boots at the responsibility of heading up food for 250 for a 5 day youth trek…out-of-state. These ideas will help. May I email you with specific questions that may arise?
Sure!
This post was awesome. The sloppy joe story: I was laughing so hard (big deep laughing) that my son came up to me and told me I was scaring him and I just kept right on laughing. Felt like you were my bestie! Thanks for making my day!
Haha, thanks for sharing in my weird life (and stories!). 🙂
I came to this post looking for an idea about freezing cookies. Do you think they’d freeze/thaw well if I wrap individual cookies in plastic wrap? I’m trying to prep for a bake sale ahead of time and I’d love to be able to pull cookies out of the freezer the morning of and have them already wrapped and ready to sell.
Yes! I’ve done that before to prep for a bake sale and it worked great. The bag may get a little condensation on it when the cookie thaws but it isn’t substantial and evaporates quickly.
Thanks!
I’m trying not to repeat questions but I don’t see this one, so I hope it’s not a duplicate . Did all 10 pounds of taco meat fit in a large, oval crock pot? I think you’ve just solved my “what to make for my boys’ birthday pool party this weekend 🙂
Hey Heidi – no, I used my large roaster which is almost too big…maybe two crockpots would be a better solution?
Shoot, thanks! I’ll see if I can borrow one from a friend. Appreciate your help!
Love the rice bowl idea for a crowd!
How do you serve this for large crowds? For family and friends I always do a fill your own plate buffet, but not sure this is the best option for big crowds of teens. Did you have the bowls premade? Or did everyone make their own?
Thanks!
Hey Deborah – even with large groups, I usually do the make-your-own method (large tables with lines going down both sides).
This post was so helpful for our family reunion this summer! I followed your suggestions and the food amount was perfect. Thanks!!
That’s awesome! Family reunions are so much more enjoyable when the meals aren’t stressful.
A team of moms and I feed 260 very hungry marching band kids and directors today using your teriyaki meatball recipe. We bought the meatballs at Sam’s Club, but made your sauce. We originally cooked them in large roasters with the sauce. DO NOT do this unless you want really watery sauce and meatballs that fall apart. This time we cooked the meatballs on parchment lined trays in the oven and then put them in the sauce to serve. We bought the rice from a local Chinese food restaurant and it was inexpensive and completely worth it. Served with green onions as a garnish is applesauce as an extra side. I’m not kidding, those kids ran for seconds!
What a great idea, Cara! Thanks for sharing!
This was a great post! Thanks for taking the time to write it all out. Very helpful!!
Perfect timing for family reunion season! I’m considering that electric roaster oven, but want to double check- Do you use it like a CrockPot when feeding a large crowd? If I make the pork before and freeze it all, can I put it in the roaster in the morning to warm it through for dinner?
Yes to both! I use it to cook meat and also to warm things up!
Hi Mel! Thanks for this post, so helpful!! I’m going to do the salad idea for my daughter’s Baptism lunch. With the shredded pork recipe did you just do the pork (pork, liquid smoke, water, brown sugar, and green enchilada sauce) without the added rice and beans? And for the cilantro lime rice I need to make 5x the recipe at once and wondering if I can make if all at once in a big stock pot or should I do a couple smaller batches?
Thanks so much again and you are my go to recipe girl because all your recipes are a hit!! Glad I have someone to rely on for great food!!
Hi Natalie – yes, I just did the pork ingredients without the rice and beans…and a large stockpot should work great for that much rice. Any larger batch than that and I’ve found the rice kind of gets gummy.
Thanks for your reply!
I’m planning to do the pulled pork for our family reunion (about 35 people). It’s a three hour trip from our home. My meal is not until 3 days after we get there. It is at a large reunion cabin so they have a few freezers and refrigerators. I’m trying to think is it easier just to throw things in the crock pot that morning of my assigned dinner day or make ahead of time and freeze it. Is it easier to keep the meat cool enough for the 3 hour drive or to keep the bags frozen. Also I see that you have a homemade BBQ recipe, but if I really want to go easy what is the best store bought BBQ sauce? Also if frozen when heating it up the pork in the crock pot do you still let it go for most of the day as it has already been cooked. Does letting it go all day dry out the meat? Thanks!!!!!
Hi Lori – if it were me, I’d probably bring all the ingredients (since it’s a minimal list) and make it there. That way you don’t have to worry about it warming for too long the day of. I never put the cooked pulled pork in the slow cooker to warm; I always thaw it first. My favorite storebought BBQ sauce is Sweet Baby Rays.
Mel, you are amazing! How I wish I lived by you to be part of your cooking volunteer crew sometime. I love this post and loved your family reunion post as well. I used it this year to help plan girls camp and was so grateful for your insights. Your recipes were the big hit at meals! I did your bbq pulled pork one night and made two of your recipes for taco salads another night- the instant pot chicken taco salad (yum!) and the chili verde pork (a new recipe for me which we loved and will definitely use again!!). We had leftover pulled pork so we reheated it with nalleys canned chili for walking tacos one day for lunch which the girls loved! Thank you, thank you Mel for keeping us well fed and happy in the kitchen!!
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!
http://melkitchencafe.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!