9 Forgotten Recipes from Old Church Cookbooks Worth Bringing Back

Old church cookbooks hold a kind of quiet wisdom. These recipes weren’t designed for trends or presentation; they were made to feed families, welcome guests, and stretch what you had into something comforting. Inside those spiral-bound pages, you find dishes that rely on simple techniques, pantry staples, and an instinct for flavor. They remind us that cooking well doesn’t always mean cooking fancy. Bringing these forgotten recipes back isn’t about nostalgia; it’s about rediscovering the heart of home cooking.

1. Ugly Chicken Casserole

Ugly Chicken Casserole looks modest but cooks like a celebration. Start with boneless chicken breasts or thighs seared briefly to lock in juices, then nestle them in a 9×13 pan. A simple cream sauce, made from a light roux, milk or cream, and a spoonful of Dijon or mustard for balance, keeps the meat moist. Some versions wrap the pieces in bacon for smoky fat that melts into the sauce; others use a crisp breadcrumb or crushed cracker topping for texture. Bake until the sauce bubbles and the top browns.

2. Pimento Cheese Deviled Eggs

Take ordinary deviled eggs up a notch by folding creamy pimento cheese into the yolk filling. Mash hard-cooked yolks with a mixture of mayonnaise and sharp cheddar pimento cheese, then season with a little hot sauce, paprika, and a whisper of mustard to sharpen the profile. Pipe or spoon the mixture back into halved whites; top with a sprinkle of smoked paprika or chopped chives. The pimento adds both color and a soft pepper sweetness that reads like classic Southern hospitality. These travel well and make an elegant buffet addition; chill until service to keep the texture tidy and the flavors harmonized.

3. Mom’s Parsley Potatoes

Mom’s Parsley Potatoes are about texture and seasoning, not complexity. Use waxy potatoes, Yukon Gold or red potatoes, because they hold shape after boiling and have a creamy interior. Boil until tender, drain well, then toss gently with butter, a splash of olive oil, and lots of freshly chopped flat-leaf parsley. Season with flaky salt and freshly ground black pepper; finish with a squeeze of lemon if you want brightness. The parsley gives herbaceous lift while butter creates the comforting mouthfeel. Warm or room temperature both work, which is why these potatoes were a potluck favorite: they’re forgiving, affordable, and pair with practically any roast or casserole.

4. Ground Beef and Spinach Casserole

This casserole is a weeknight workhorse, with cheap protein, leafy greens, and a saucy binder that holds everything together. Brown ground beef with onion and garlic, season boldly with smoked paprika or Worcestershire for depth, then fold in blanched, squeezed-dry spinach so moisture doesn’t dilute the bake. A simple binder, cheese mixed with beaten eggs or a light cream sauce, keeps the casserole structured while adding richness. Layer with thinly sliced potatoes or cooked pasta, top with more cheese, and bake until set and golden. The spinach hides inside, so picky eaters often don’t notice, while the seasoned beef keeps the dish robust and appetite-satisfying.

5. Slow-Cooker Chicken Booyah

Booyah is communal cooking in slow-cooker form: large-batch, forgiving, and deeply comforting. Use bone-in chicken for flavor; add root vegetables like carrots and parsnips, potatoes, cabbage if desired, and a balance of aromatics, onion, celery, bay leaf, and peppercorns. Cover with stock and slow-cook until the meat falls from the bones. Skim fat if necessary, then shred the chicken and return it to the pot to soak up the broth. The result is a stew-like dish with layered flavor and texture. Serve with crusty bread; guests can spoon broth over bowls of mashed potatoes or rice. Because it’s cooked low and slow, booyah is forgiving of timing and keeps well for leftovers.

6. Choco-Coconut Bar Cookies

These bar cookies are the potluck dessert that travels and pleases without fuss. Start with a sturdy base, often a shortbread or graham-cracker crust, then press a mixture of sweetened condensed milk, shredded coconut, and cocoa or melted chocolate on top. Bake until the top sets and browns slightly at the edges, then cool before cutting. The texture combines chewy coconut with a melt-in-the-mouth chocolate layer, which makes it satisfying without being fussy. You can dress them up with a drizzle of melted chocolate, a dusting of sea salt, or chopped nuts. They freeze well and are easy to scale, which is why they kept appearing in church basements and bake sales.

7. Broccoli Salad with Bacon and Cheese

Broccoli salad is a lesson in contrast: crisp raw florets meet crunchy bacon, sharp cheddar, and a creamy, tangy dressing. Keep the broccoli bite-sized and rinse well; mix with crumbled cooked bacon, diced red onion, raisins or dried cranberries for sweet contrast, and a good hand of shredded sharp cheddar. The dressing, usually mayo-based with vinegar and a touch of sugar or honey, binds the ingredients while keeping the mouthfeel cool and crunchy. Chill for at least an hour so flavors mellow and textures settle. This salad holds up well on a buffet and gives vegetable-forward balance to heavy mains.

8. Biscuits and Gravy Casserole

This casserole channels country breakfast into an easy, shareable format. Start with a base of flaky buttermilk biscuits, homemade or canned, torn into pieces in the baking dish. Spoon a hearty, well-seasoned sausage gravy over the biscuits; make gravy by browning bulk sausage, sprinkling in flour, and slowly whisking in milk to create a thick, savory sauce. Bake until the biscuits absorb some gravy and the top browns. The casserole is hearty, straightforward, and ideal for brunch or a comfort dinner with a simple green salad. It scales, re-warms well, and hits the nostalgic notes people expect from a church-lunch spread.

9. Cornflake Chicken Casserole

Cornflake Chicken Casserole turns pantry cereal into a crunchy topping that locks in moisture and adds texture. Bread chicken pieces lightly in seasoned flour, dip in beaten egg, then press into crushed cornflakes or a similar cereal before placing in a casserole dish. Nestle the coated chicken among sliced potatoes or a bed of cream sauce or mushroom soup mix to keep the interior juicy. The cereal toasts in the oven and creates an irresistible exterior that contrasts with tender meat. It’s economical, kid-friendly, and feels pleasantly retro, exactly the kind of recipe that survived in community cookbooks for generations.