18 Church Supper Casseroles Every Grandma Kept on a Recipe Card, Starting With the Funeral Chicken Everyone Is Saving

Church supper casseroles were never fancy, but they were always the first dishes scraped clean on the fellowship hall table. Every grandma had her own version tucked in a tin recipe box, written on a card gone soft with butter stains and handled by three generations. This month, Mississippi funeral chicken landed among the most-saved recipes online, proof that we still crave the food that showed up after funerals, new babies and Wednesday night choir practice. Here are 18 church supper casseroles that fed a whole congregation, from Minnesota hotdish to Texas King Ranch chicken, with simple shopping lists and steps you can follow tonight. Which one did your grandma always bring..

Mississippi Funeral Chicken, the Queen of Church Supper Casseroles

When someone in town passed away, this dish was on the porch before the casseroles from the next county arrived. Tender shredded chicken bakes in a creamy sour cream sauce under a crunchy layer of buttery crackers, and nobody can stop at one spoonful. A chicken and potato version of it was among the most-saved recipes on Allrecipes this month, so a new generation is finding out what Southern grandmas always knew. It is comfort you can carry in a 9×13 pan..

You will need: 4 cups cooked shredded chicken, 1 can cream of chicken soup, 1 cup sour cream, 1 cup shredded cheddar, 1 sleeve buttery round crackers, 6 tbsp melted butter, 1 tsp poppy seeds, salt and pepper.

How to make it: 1. Heat the oven to 350F and butter a 9×13 dish. 2. Stir the chicken, soup, sour cream, cheddar, salt and pepper together and spread it in the dish. 3. Crush the crackers, toss them with the melted butter and poppy seeds, and scatter over the top. 4. Bake 30 minutes until bubbly and golden.

Tater Tot Hotdish, Minnesota’s Favorite Church Supper Casserole

Up north they do not call it a casserole, they call it hotdish, and every Lutheran church basement has served a few hundred pans of it. Seasoned ground beef, green beans and corn sit under a creamy sauce, then rows of frozen potato tots go on top in neat little lines like soldiers. The tots turn crisp and golden while the filling bubbles underneath. It is cheap, filling and kid approved, which is exactly why it became a potluck legend.

You will need: 1 1/2 lb ground beef, 1 onion, 1 can cream of mushroom soup, 2 cups frozen green beans, 1 cup frozen corn, 1 cup shredded cheddar, 1 bag (2 lb) frozen potato tots, salt and pepper.

How to make it: 1. Brown the beef with the onion and drain. 2. Stir in the soup, green beans, corn, salt and pepper and spread in a 9×13 dish. 3. Sprinkle with cheddar and cover with rows of frozen tots. 4. Bake at 375F for 45 minutes until the tots are crisp.

Chicken and Rice, the Easiest of Church Supper Casseroles

Among church supper casseroles, this was the dish a church lady made when she did not know what else to bring, and it never once came home with leftovers. Tender chicken and rice bake together in a creamy sauce until the rice soaks up every drop of flavor. A handful of cheddar melts across the top and browns at the edges, and those crispy corners are always gone first. It reheats beautifully, so it is the perfect casserole to drop off for a family with a new baby.

You will need: 1 cup long-grain white rice, 3 cups cooked chopped chicken, 1 can cream of chicken soup, 1 cup sour cream, 1 1/2 cups chicken broth, 1 small onion diced, 1 1/2 cups shredded cheddar, salt, pepper, parsley.

How to make it: 1. Heat the oven to 350F. 2. Mix the rice, chicken, soup, sour cream, broth, onion, salt and pepper in a greased 9×13 dish. 3. Cover tightly with foil and bake 55 minutes. 4. Uncover, add the cheddar and bake 10 more minutes. Top with parsley.

Broccoli Rice Cheese Casserole Every Potluck Needed

Church supper casseroles always needed one green dish on the table, and this is how grandma got the kids to eat their broccoli. Bright florets are folded into cooked rice and a velvety cheddar sauce, then baked until the top bubbles and turns golden. It works as a side for ham or fried chicken, but plenty of folks made a full plate of it and called it supper. Make it the night before, keep it covered in the fridge, and bake it right before you leave for church.

You will need: 3 cups cooked rice, 4 cups chopped broccoli florets, 1 can cream of mushroom soup, 1/2 cup milk, 2 cups shredded sharp cheddar, 1 small onion, 2 tbsp butter, salt and pepper.

How to make it: 1. Saute the onion in butter until soft. 2. Steam the broccoli for 3 minutes. 3. Mix the rice, broccoli, onion, soup, milk and 1 1/2 cups cheddar in a buttered dish. 4. Top with the rest of the cheese and bake at 350F for 30 minutes.

King Ranch Chicken, the Texas Church Supper Casserole

In Texas, no church supper casserole lineup is complete without King Ranch chicken. It is built like a lasagna, but with soft corn tortillas, shredded chicken, peppers and onions, tomatoes with green chiles and a creamy sauce stacked in layers. Melted cheddar and Monterey Jack bubble over the top. The first square always falls apart a little on the spatula, and nobody minds one bit. It has a gentle kick, so keep a mild version for the little ones if you need to.

You will need: 12 corn tortillas, 4 cups shredded cooked chicken, 1 onion, 1 bell pepper, 1 can diced tomatoes with green chiles, 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 tsp chili powder, 1 tsp cumin, 3 cups shredded cheddar and Jack cheese.

How to make it: 1. Saute the onion and pepper, then stir in the tomatoes, soups and spices. 2. Fold in the chicken. 3. Layer tortillas, chicken mixture and cheese three times in a 9×13 dish. 4. Bake at 350F for 40 minutes until bubbly.

Country Sausage Breakfast Casserole for Sunday Morning

Before the sunrise service at Easter, somebody always brought this pan to the fellowship hall along with a giant pot of coffee. Crumbled pork sausage, cubes of day-old bread and sharp cheddar soak overnight in a rich egg custard, then puff up golden in the oven. Like many church supper casseroles, you assemble it the night before, which is why it was the go-to for early morning church events and holiday mornings at home. Cut it into squares and it holds together on a paper plate.

You will need: 1 lb pork breakfast sausage, 6 cups cubed day-old bread, 2 cups shredded cheddar, 8 eggs, 2 1/2 cups milk, 1 tsp dry mustard, 1/2 tsp salt, pepper.

How to make it: 1. Brown and drain the sausage. 2. Layer the bread, sausage and cheese in a buttered 9×13 dish. 3. Whisk the eggs, milk, mustard, salt and pepper and pour over. 4. Cover and chill overnight. 5. Bake at 350F for 50 minutes until set and golden.

Green Bean Casserole From Scratch

Most of us grew up on the canned version, but grandma’s church friends who had a garden made it from scratch, and once you taste the difference it is hard to go back. Fresh green beans get blanched until just tender, then folded into a homemade mushroom cream sauce. The crown is a pile of thin shallots fried until crisp and golden. It takes a little more time, but this is the side dish people will ask you to bring again next year.

You will need: 1 1/2 lb fresh green beans, 8 oz mushrooms sliced, 3 tbsp butter, 2 garlic cloves, 3 tbsp flour, 1 cup chicken broth, 1 cup milk, salt, pepper, 3 shallots sliced thin, 1/2 cup flour for dredging, oil for frying.

How to make it: 1. Blanch the beans 4 minutes and drain. 2. Cook the mushrooms and garlic in butter, stir in flour, then broth and milk until thick. 3. Fold in the beans and spread in a dish. 4. Fry the floured shallots in a pan of hot oil until crisp. 5. Top and bake at 375F for 15 minutes.

Sweet Potato Casserole With Pecans and Marshmallows

Every church supper had a sweet potato casserole sitting right next to the ham, and families argued for decades about the topping. Some swore by a crunchy pecan streusel, others wanted toasted marshmallows, and the smart cooks did half and half. Underneath is a smooth, buttery mash of sweet potatoes with a little vanilla and cinnamon. Sweet potatoes are rich in fiber and vitamin A, which may help balance out the brown sugar a little. Either way, kids tend to call it dessert.

You will need: 3 lb sweet potatoes, 1/2 cup brown sugar, 4 tbsp butter, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1 cup chopped pecans, 1/3 cup brown sugar and 3 tbsp butter for topping, 2 cups mini marshmallows.

How to make it: 1. Boil the sweet potatoes until soft, peel and mash. 2. Beat in sugar, butter, eggs, milk, vanilla and cinnamon. 3. Spread in a buttered dish. 4. Mix the pecans with the topping sugar and butter and scatter over half, marshmallows over the other half. 5. Bake at 350F for 30 minutes.

Poppy Seed Chicken With a Buttery Cracker Crust

Poppy seed chicken is the cousin of funeral chicken, and in many Southern church cookbooks it gets its own page. The filling is rich with sour cream and a splash of lemon, and the cracker crust is speckled with poppy seeds that add a tiny nutty crunch. Most families served it over a scoop of hot white rice so nothing went to waste. It is one of those church supper casseroles that freezes well, so make two pans and keep one for a busy week.

You will need: 4 cups cooked chopped chicken, 1 can cream of chicken soup, 1 cup sour cream, 1 tsp lemon juice, 1 1/2 sleeves buttery round crackers, 1/2 cup melted butter, 1 tbsp poppy seeds, salt and pepper, cooked rice for serving.

How to make it: 1. Mix the chicken, soup, sour cream, lemon juice, salt and pepper and spread in a 9×13 dish. 2. Crush the crackers and toss with butter and poppy seeds. 3. Spread over the chicken. 4. Bake at 350F for 30 minutes and serve over rice.

Funeral Potatoes With a Cornflake Crunch

Out West, especially in Utah, these cheesy hash brown potatoes became so tied to after-funeral luncheons that the name stuck for good. Shredded potatoes bake in a creamy blend of sour cream, soup and cheddar, and a buttery crushed cornflake topping turns crisp and golden. They show up at holidays and baby showers now too, because nobody wants to wait for a sad occasion to eat them. One pan easily feeds twelve, and the crunchy corner pieces go first.

You will need: 1 bag (30 oz) frozen shredded hash browns thawed, 1 can cream of chicken soup, 2 cups sour cream, 2 cups shredded cheddar, 1/2 cup melted butter divided, 1/4 cup diced onion, 2 cups cornflakes, salt and pepper.

How to make it: 1. Mix the hash browns, soup, sour cream, cheddar, half the butter, onion, salt and pepper. 2. Spread in a 9×13 dish. 3. Crush the cornflakes and toss with the remaining butter. 4. Sprinkle over the top and bake at 350F for 45 minutes.

Old-Fashioned Beef Noodle Casserole

Some families called it sour cream noodle bake, others called it Johnny’s casserole, but it always looked the same coming out of the oven. Wide egg noodles and seasoned ground beef in tomato sauce sit on a creamy layer of sour cream and cottage cheese, all under bubbling cheddar. It is hearty enough for the men coming in from the fields and mild enough for picky kids. It was a weeknight favorite long before it joined the church supper casseroles on the potluck table.

You will need: 8 oz wide egg noodles, 1 1/2 lb ground beef, 1 onion, 2 cans (15 oz) tomato sauce, 1 tsp sugar, salt, pepper, 1 cup sour cream, 1 cup cottage cheese, 4 green onions, 2 cups shredded cheddar.

How to make it: 1. Cook the noodles and drain. 2. Brown the beef with onion, then add tomato sauce, sugar, salt and pepper and simmer 10 minutes. 3. Mix the noodles with sour cream, cottage cheese and green onion. 4. Layer noodles and beef in a dish, top with cheddar and bake at 350F for 30 minutes.

Chicken Divan, the Fancy Church Supper Casserole

Chicken divan was the dish a hostess made when the pastor was coming over, because it looked a little fancy but was easy to pull off. Bright broccoli spears go down first, then sliced chicken breast, all covered in a creamy cheese sauce with a hint of lemon and curry. A sprinkle of buttered breadcrumbs gives it a golden crust. Broccoli is linked to plenty of good nutrition, so this was grandma’s way of sneaking a vegetable into a dish that tasted like a treat.

You will need: 1 1/2 lb broccoli spears, 3 cups sliced cooked chicken breast, 1 can cream of chicken soup, 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tsp lemon juice, 1/2 tsp curry powder, 1 cup shredded cheddar, 1/2 cup breadcrumbs, 2 tbsp melted butter.

How to make it: 1. Steam the broccoli until bright green and lay it in a buttered dish. 2. Top with the chicken. 3. Mix the soup, mayo, sour cream, lemon, curry and cheddar and pour over. 4. Toss the crumbs with butter and sprinkle on top. 5. Bake at 350F for 30 minutes.

Cornflake-Topped Chicken Casserole

Grandma always kept a box of cornflakes in the pantry, and it was not just for breakfast. Crushed and tossed with butter, cornflakes made the crunchiest topping you could ask for on a creamy chicken casserole. Underneath you will find diced chicken, celery, onion and a little mayo and lemon, a recipe that many church ladies called hot chicken salad. Of all the church supper casseroles here, it is one of the quickest to stir together, and it bakes in half an hour, which made it perfect for a busy Saturday before Sunday dinner.

You will need: 4 cups diced cooked chicken, 1 cup diced celery, 1/2 cup diced onion, 1 can cream of chicken soup, 3/4 cup mayonnaise, 1 tbsp lemon juice, 1 cup shredded cheddar, 2 cups cornflakes, 3 tbsp melted butter, salt and pepper.

How to make it: 1. Mix the chicken, celery, onion, soup, mayo, lemon juice, cheddar, salt and pepper. 2. Spread in a buttered 8×8 or 9×9 dish. 3. Crush the cornflakes and toss with butter. 4. Sprinkle over the top and bake at 350F for 30 minutes.

Squash Casserole, a Summer Church Supper Casserole Classic

When the garden overflowed with yellow squash in July, every church supper had at least three squash casseroles on the table, and each family thought theirs was best. Tender squash and onions get folded into a creamy, cheesy custard and topped with buttery crackers. It is soft, savory and a little sweet from the squash itself. Even people who swear they do not like squash usually go back for seconds, and this one is a great way to use up a big harvest.

You will need: 2 lb yellow squash sliced, 1 onion chopped, 2 eggs, 1/2 cup mayonnaise, 1/2 cup sour cream, 1 1/2 cups shredded cheddar, 1 cup crushed buttery crackers, 3 tbsp melted butter, salt and pepper.

How to make it: 1. Simmer the squash and onion in salted water until tender, then drain well. 2. Mix with the eggs, mayo, sour cream, 1 cup cheddar, salt and pepper. 3. Spread in a buttered dish. 4. Top with crackers tossed in butter and the remaining cheese. 5. Bake at 350F for 30 minutes.

Ham and Swiss Casserole for Leftover Ham

After every Easter and Christmas, the church supper casseroles the following week always included a ham and Swiss casserole or two. It is the smartest way to use up the leftover holiday ham, along with a few potatoes from the pantry. Chunks of smoky ham and tender diced potatoes bake in a creamy sauce under a blanket of melted Swiss cheese that browns in spots. A sprinkle of chives keeps it looking fresh. It is simple, salty and cozy, the kind of dish that makes a cold evening feel warm.

You will need: 3 cups diced cooked ham, 4 cups diced cooked potatoes, 1 onion, 3 tbsp butter, 3 tbsp flour, 2 cups milk, 1 tsp Dijon mustard, 2 cups shredded Swiss cheese, pepper, chives.

How to make it: 1. Cook the onion in butter, stir in the flour, then whisk in the milk and mustard until thick. 2. Stir in 1 cup of Swiss and pepper. 3. Fold in the ham and potatoes and spread in a dish. 4. Top with the remaining Swiss and bake at 375F for 25 minutes. Add chives.

Layered Taco Casserole the Youth Group Loved

When the youth group hosted a fundraiser supper, the taco casserole pans emptied faster than anything else on the table. Seasoned ground beef, refried beans and salsa are layered with crushed tortilla chips and plenty of cheddar, then baked until bubbly. Fresh toppings go on right before serving: shredded lettuce, diced tomatoes, sliced olives and sour cream. It is one of the newer church supper casseroles, but it has earned its place in the recipe box, especially for families with teenagers.

You will need: 1 1/2 lb ground beef, 2 tbsp taco seasoning, 1 can refried beans, 1 cup salsa, 4 cups lightly crushed tortilla chips, 2 cups shredded cheddar, shredded lettuce, diced tomatoes, sliced black olives, sour cream.

How to make it: 1. Brown the beef, drain, then stir in the taco seasoning with a splash of water. 2. Spread the beans in a 9×13 dish, add half the chips, the beef, the salsa and half the cheese. 3. Top with the rest of the chips and cheese. 4. Bake at 350F for 20 minutes. 5. Add the fresh toppings.

Crescent-Topped Chicken Pot Pie Casserole

Making a real pie crust for a whole congregation was a lot to ask, so clever cooks rolled out a tube of crescent dough over a big pan of creamy chicken filling instead. The dough bakes up flaky and golden, and the filling of chicken, peas, carrots and celery bubbles up around the edges. It tastes like the pot pie grandma made on Sundays with half the work. If you love that shortcut, you will want to see these crescent roll recipes that go way beyond dinner rolls.

You will need: 4 cups cooked chopped chicken, 2 cups frozen peas and carrots, 1 cup diced celery, 1 small onion, 4 tbsp butter, 1/3 cup flour, 2 cups chicken broth, 1 cup milk, salt, pepper, thyme, 1 tube (8 oz) crescent roll dough.

How to make it: 1. Cook the onion and celery in butter, stir in the flour, then add broth and milk and simmer until thick. 2. Stir in the chicken, vegetables, thyme, salt and pepper. 3. Pour into a 9×13 dish. 4. Unroll the dough over the top and bake at 375F for 20 to 25 minutes until golden.

How to Freeze and Deliver Church Supper Casseroles to a Neighbor

The real magic of church supper casseroles was never the recipe, it was the knock on the door when a family needed help. To do it grandma’s way, bake in a disposable foil pan so nobody has to return a dish. Let it cool, wrap it tight in plastic and foil, and label it with the name, the date and the baking directions. Most of these casseroles keep for up to three months in the freezer. Deliver it in an insulated bag, and add a handwritten note.

You will need: Disposable 9×13 foil pans with lids, plastic wrap, heavy-duty foil, a marker or label, an insulated casserole carrier, a recipe card with reheating directions.

How to make it: 1. Bake or assemble the casserole in a foil pan and cool it completely. 2. Wrap in plastic wrap, then foil, pressing out the air. 3. Label it with the dish name, date and directions such as thaw overnight, bake covered at 350F for 45 to 60 minutes. 4. Freeze flat. 5. Deliver in an insulated carrier with a note.