One-pot wonders - need advice

[Anonymous]

I am coordinating a luncheon at the school and have been assigned "one-pot wonders", so must come up with suggestions for volunteers who will bring dishes. I happen to suck at designing menus so any good suggestions for one-pot dishes that would be easy to make in a large batch with about 20 servings?

[Anonymous]

Thanks in advance, by the way!

[Anonymous]

Mac & cheese
Baked ziti
Lasagna
Shepard's pie
Chicken pot pie

[Anonymous]

Jambalaya - Google K Paul's recipe.

[Anonymous]

Is this for students or adults? A good salad would even work if it's for adults.

[Anonymous]

Damn I thought this would be a 420 thread.

[Anonymous]

Anonymous wrote:Mac & cheese
Baked ziti
Lasagna
Shepard's pie
Chicken pot pie

Please give recipes in which any of these are made in just one pot. I would love to know how to do this!

[Anonymous]

Chili?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Mac & cheese
Baked ziti
Lasagna
Shepard's pie
Chicken pot pie

Please give recipes in which any of these are made in just one pot. I would love to know how to do this!

I'm guess the PP was thinking of dishes that are served out of one pot rather than made on one pot but here's a one pot mac & cheese. http://blog.yummly.com/blog/2013/04/one-pot-macaroni-and-cheese-with-a-southwestern-twist/

[Anonymous]

And here's a skillet ziti that's delicious: http://christinacooks.blogspot.com/2011/11/skillet-baked-ziti.html.

Cook's Illustrated also has a great recipe for a simple skillet beef stroganoff: http://kellycooksandotheramazingfeats.blogspot.com/2008/09/skillet-beef-stroganoff.html

[Anonymous]

The NYT mac and cheese is super easy: you mix some cheese and milk in a blender then bake with uncooked noodles.

[Anonymous]

Wanted to contribute one of my favorite dishes: Pancetta, Asparagus, Feta Absorption Pasta (pasta cooked risotto-style)

[Anonymous]

I make a slightly modified version of this: http://www.epicurious.com/recipes/food/views/-Paella-Couscous-Salad-106747

I don't bother with the shrimp or scallops, add more chorizo, and leave out the olives because my husband hates them. I skip the saffron because I honestly don't think you can taste it in this recipe, and I leave out the garlic in the dressing because there's enough of that flavor with the sausage. It says to serve it at room temperature, but we usually eat it hot after letting the dressing soak in for a few minutes. The recipe could very easily be doubled or tripled--it makes about 6 servings as is.