10 Most Popular Christmas Dinner Recipes in America

10 Popular Christmas Dinner Recipes for an American Holiday Table

Christmas dinner in the United States has no single fixed menu, but several dishes appear year after year. Glazed ham and prime rib are common centerpieces. Scalloped potatoes, green bean casserole, macaroni and cheese, dinner rolls, stuffing, roasted vegetables, and cranberry sauce fill out the table.

The ten Christmas dinner recipes below serve about eight people unless stated otherwise. Most components can be prepared partly or fully ahead, which reduces oven congestion and last-minute work.

Essential Concepts

• Choose one main dish: glazed ham or prime rib.
• Serve three or four sides rather than all eight.
• Prepare casseroles and cranberry sauce ahead.
• Use a thermometer for meat; cooking time alone is unreliable.
• Reserve oven space by reheating dishes together at 325°F to 350°F (165°C to 175°C).

1. Brown Sugar and Mustard Glazed Ham

A fully cooked spiral-sliced ham is among the easiest main courses for Christmas dinner. The goal is to warm the meat without drying it, then set a sweet, tangy glaze during the final stage.

Yield: 8 to 10 servings
Preparation time: 15 minutes
Cooking time: About 1 1/2 to 2 hours
Total time: About 2 hours

Ingredients

• 1 fully cooked bone-in spiral ham, 7 to 9 pounds (3.2 to 4.1 kg)
• 1/2 cup packed brown sugar (100 g)
• 1/4 cup Dijon mustard (60 ml)
• 2 tablespoons maple syrup or honey (30 ml)
• 1 tablespoon apple cider vinegar (15 ml)
• 1/4 teaspoon ground cloves (0.5 g), optional
• 1/2 cup water (120 ml)

Instructions

1. Heat the oven to 325°F (165°C).
2. Place the ham cut side down in a roasting pan. Add the water and cover the pan tightly with foil.
3. Warm the ham for about 10 to 15 minutes per pound. Begin checking the internal temperature early because spiral-cut meat loses moisture quickly.
4. Mix the brown sugar, mustard, maple syrup, vinegar, and cloves.
5. During the final 20 to 30 minutes, remove the foil and brush the ham with glaze two or three times.
6. Remove the ham when the center reaches 140°F (60°C), unless the package gives different reheating instructions. Rest for 10 minutes before serving.

Make-ahead and storage notes

Mix the glaze up to three days ahead and refrigerate it. Leftover ham keeps for three to four days in the refrigerator. Reheat leftovers to 165°F (74°C).

Fresh, uncooked ham requires a different method and a longer cooking time. Check the label before using this recipe.

2. Garlic and Herb Prime Rib

Prime rib provides a rich alternative to Christmas ham. A bone-in roast usually has deeper browning around the ribs, while a boneless roast is easier to carve. Plan for roughly 1 pound (450 g) per person for bone-in meat or 3/4 pound (340 g) per person for boneless meat.

Yield: 8 servings
Preparation time: 20 minutes, plus optional overnight salting
Cooking time: About 2 to 3 hours
Total time: About 3 1/2 hours, including rest

Ingredients

• 1 bone-in prime rib roast, 7 to 8 pounds (3.2 to 3.6 kg)
• 2 tablespoons kosher salt (30 g), or less if using fine salt
• 1 tablespoon coarsely ground black pepper (8 g)
• 4 garlic cloves, minced
• 2 tablespoons chopped rosemary (6 g)
• 1 tablespoon chopped thyme (3 g)
• 2 tablespoons olive oil (30 ml)

Instructions

1. If time permits, season the roast with salt and refrigerate it uncovered overnight. Let it stand at room temperature for about one hour before roasting.
2. Heat the oven to 450°F (230°C).
3. Combine the pepper, garlic, rosemary, thyme, and olive oil. Rub the mixture over the roast.
4. Place the meat fat side up in a roasting pan fitted with a rack.
5. Roast for 20 minutes, then reduce the oven temperature to 325°F (165°C).
6. Continue roasting until the center reaches the preferred temperature. The USDA recommends at least 145°F (63°C), followed by a three-minute rest, for whole beef roasts. Some diners prefer prime rib at a lower temperature, but that falls below federal safety guidance.
7. Rest the roast for 20 to 30 minutes before carving. The internal temperature may rise several degrees during the rest.

A thermometer inserted into the thickest part, away from bone and large pockets of fat, gives a better indication than minutes per pound. The outer slices will usually be more cooked than the center slices, which can suit a table with different preferences.

3. Creamy Scalloped Potatoes

Scalloped potatoes contain thin potato slices baked in a seasoned cream sauce. Traditional versions do not require cheese, though Gruyère or cheddar can be added for a richer casserole.

Yield: 8 servings
Preparation time: 25 minutes
Cooking time: 70 to 85 minutes
Total time: About 1 hour 45 minutes

Ingredients

• 3 pounds Yukon Gold or russet potatoes (1.4 kg)
• 3 tablespoons unsalted butter (42 g), divided
• 3 tablespoons all-purpose flour (24 g)
• 2 cups whole milk (475 ml)
• 1 cup heavy cream (240 ml)
• 2 garlic cloves, minced
• 1 teaspoon kosher salt (5 g)
• 1/2 teaspoon black pepper (1 g)
• 1/4 teaspoon ground nutmeg (0.5 g), optional
• 1 cup shredded Gruyère or cheddar (115 g), optional

Instructions

1. Heat the oven to 375°F (190°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish with 1 tablespoon butter.
2. Peel the potatoes if desired. Cut them into slices about 1/8 inch (3 mm) thick.
3. Melt the remaining butter in a saucepan over medium heat. Stir in the flour and cook for one minute.
4. Gradually whisk in the milk and cream. Add the garlic, salt, pepper, and nutmeg. Cook until slightly thickened, about five minutes.
5. Arrange half the potatoes in the baking dish. Pour over half the sauce. Repeat the layers. Add cheese between the layers and on top if using.
6. Cover tightly with foil and bake for 45 minutes.
7. Remove the foil and bake for another 25 to 40 minutes, until the potatoes are tender when pierced and the top is browned.
8. Rest for 15 minutes before serving.

Preparing scalloped potatoes ahead

Bake the casserole one day ahead, cool it promptly, cover, and refrigerate. Reheat it covered at 350°F (175°C) for 25 to 35 minutes. Remove the cover during the final 10 minutes if the surface needs browning.

Raw sliced potatoes can discolor in storage. Baking the complete casserole ahead is more dependable than refrigerating an assembled but unbaked dish overnight.

4. Crisp Herb-Roasted Potatoes

Roasted potatoes are less rich than scalloped potatoes and work especially well beside prime rib. Parboiling roughens the surfaces, which promotes crisp edges in the oven.

Yield: 8 servings
Preparation time: 20 minutes
Cooking time: 45 to 55 minutes
Total time: About 1 hour 15 minutes

Ingredients

• 3 pounds Yukon Gold or red potatoes (1.4 kg)
• 3 tablespoons olive oil (45 ml)
• 1 1/2 teaspoons kosher salt (8 g)
• 1/2 teaspoon black pepper (1 g)
• 1 teaspoon garlic powder (3 g)
• 1 tablespoon chopped rosemary or thyme (3 g)

Instructions

1. Heat the oven to 425°F (220°C).
2. Cut the potatoes into 1 1/2-inch (4-cm) pieces.
3. Place them in salted water, bring to a boil, and simmer for six to eight minutes. The exteriors should soften while the centers remain firm.
4. Drain well. Shake the potatoes gently in the pot to roughen their surfaces.
5. Toss with olive oil, salt, pepper, and garlic powder.
6. Spread the potatoes on a large sheet pan without crowding.
7. Roast for 40 to 50 minutes, turning once. Add the fresh herbs during the final 10 minutes.

Crowded potatoes trap steam and soften rather than brown. Use two pans if the pieces cannot sit in a single layer.

5. Green Bean Casserole

Green bean casserole combines green beans, mushroom sauce, and crisp fried onions. Fresh beans retain more texture, while frozen beans reduce preparation time. Canned beans produce the soft texture associated with many traditional Christmas dinners.

Yield: 8 servings
Preparation time: 20 minutes
Cooking time: 30 to 35 minutes
Total time: About 55 minutes

Ingredients

• 2 pounds fresh green beans, trimmed (900 g), or 24 ounces frozen green beans (680 g)
• 2 cans condensed cream of mushroom soup, 10.5 ounces each (about 595 g total)
• 3/4 cup milk (180 ml)
• 1 teaspoon soy sauce (5 ml)
• 1/2 teaspoon black pepper (1 g)
• 2 cups crisp fried onions, divided (about 110 g)

Instructions

1. Heat the oven to 350°F (175°C).
2. If using fresh beans, boil them for four to five minutes, then transfer them to ice water and drain. Thaw and drain frozen beans.
3. Stir together the mushroom soup, milk, soy sauce, pepper, and 1 cup fried onions.
4. Fold in the green beans and transfer the mixture to a 2 1/2- to 3-quart baking dish.
5. Bake for 25 minutes.
6. Add the remaining onions and bake for another five to 10 minutes.

Assemble the casserole without the topping up to one day ahead. Add about 10 minutes to the covered baking time if the dish goes into the oven cold. Add the final onions shortly before serving so they remain crisp.

6. Baked Macaroni and Cheese

Baked macaroni and cheese adds a familiar, substantial side to a holiday menu. Sharp cheddar supplies most of the flavor, while Monterey Jack melts smoothly.

Yield: 8 to 10 servings
Preparation time: 25 minutes
Cooking time: 25 to 30 minutes
Total time: About 55 minutes

Ingredients

• 1 pound elbow macaroni (450 g)
• 4 tablespoons unsalted butter (56 g)
• 1/4 cup all-purpose flour (30 g)
• 3 cups whole milk (710 ml)
• 1 teaspoon dry mustard (3 g)
• 1/2 teaspoon garlic powder (1.5 g)
• 3 cups shredded sharp cheddar (340 g)
• 1 cup shredded Monterey Jack (115 g)
• 1 teaspoon kosher salt (5 g), plus salt for the pasta water
• 1/2 teaspoon black pepper (1 g)
• 1 cup panko breadcrumbs (60 g), optional
• 1 tablespoon melted butter (14 g), optional

Instructions

1. Heat the oven to 375°F (190°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish.
2. Boil the macaroni until two minutes short of the package time. Drain.
3. Melt 4 tablespoons butter in a saucepan. Add the flour and cook for one minute.
4. Slowly whisk in the milk. Add the mustard, garlic powder, salt, and pepper. Simmer until the sauce lightly coats a spoon.
5. Remove the pan from the heat. Stir in 2 cups cheddar and all the Monterey Jack.
6. Combine the pasta and sauce. Transfer to the baking dish and add the remaining cheddar.
7. If using breadcrumbs, mix them with 1 tablespoon melted butter and scatter them over the pasta.
8. Bake for 25 to 30 minutes, until bubbling around the edges.

Macaroni absorbs sauce while refrigerated. For make-ahead preparation, cook the pasta three minutes short of done and keep the cheese sauce slightly loose. Assemble up to one day ahead, then bake directly from the refrigerator for 35 to 45 minutes.

7. Soft Dinner Rolls

Homemade dinner rolls require time for rising, but most of that time is unattended. The rolls can be baked a day ahead and warmed shortly before dinner.

Yield: 12 rolls
Preparation time: 25 minutes
Rising time: 1 1/2 to 2 hours
Cooking time: 18 to 22 minutes
Total time: About 2 1/2 hours

Ingredients

• 3/4 cup warm whole milk, about 105°F to 110°F (180 ml, 40°C to 43°C)
• 2 1/4 teaspoons active dry yeast (7 g)
• 2 tablespoons granulated sugar (25 g)
• 1 large egg
• 4 tablespoons unsalted butter, melted and divided (56 g)
• 1 teaspoon kosher salt (5 g)
• 2 3/4 to 3 cups all-purpose flour (330 to 360 g)

Instructions

1. Stir together the warm milk, yeast, and sugar. Let the mixture stand for five to 10 minutes, until foamy.
2. Add the egg, 3 tablespoons melted butter, salt, and 2 3/4 cups flour.
3. Knead for six to eight minutes, adding only enough remaining flour to form a soft, slightly tacky dough.
4. Place the dough in a lightly greased bowl, cover, and let it rise until doubled, about one hour.
5. Divide the dough into 12 pieces and shape each into a ball. Arrange in a greased 9-by-13-inch (23-by-33-cm) baking dish.
6. Cover and let rise for 30 to 45 minutes.
7. Heat the oven to 375°F (190°C).
8. Bake for 18 to 22 minutes. Brush with the remaining melted butter.

Cool the rolls fully before covering them. Warm them, loosely wrapped in foil, at 300°F (150°C) for about 10 minutes. Commercial frozen rolls are a practical substitute when oven and preparation schedules are already full.

8. Sage Bread Stuffing

Stuffing baked in a casserole dish is often called dressing. Baking it separately from the turkey or chicken gives the cook better control over temperature and texture.

Yield: 8 servings
Preparation time: 25 minutes
Cooking time: 45 to 50 minutes
Total time: About 1 hour 15 minutes

Ingredients

• 12 cups dry bread cubes (about 450 g)
• 8 tablespoons unsalted butter (113 g)
• 1 large yellow onion, diced
• 4 celery stalks, diced
• 2 teaspoons dried sage (2 g)
• 1 teaspoon dried thyme (1 g)
• 1 teaspoon kosher salt (5 g)
• 1/2 teaspoon black pepper (1 g)
• 2 to 3 cups low-sodium chicken or vegetable broth (475 to 710 ml)
• 2 large eggs, beaten
• 1/4 cup chopped parsley (15 g)

Instructions

1. Heat the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33-cm) baking dish.
2. Melt the butter in a skillet. Cook the onion and celery for eight to 10 minutes, until softened.
3. Combine the bread, cooked vegetables, sage, thyme, salt, pepper, and parsley.
4. Stir in the eggs and enough broth to moisten the bread without making it soupy.
5. Transfer to the baking dish. Cover and bake for 30 minutes.
6. Uncover and bake for 15 to 20 minutes, until the top is browned and the center reaches 165°F (74°C).

Dry bread absorbs broth more evenly than fresh bread. Cube fresh bread and leave it uncovered overnight, or dry it in a 275°F (135°C) oven for 25 to 35 minutes.

9. Maple-Glazed Roasted Carrots

Carrots bring color, mild sweetness, and a firmer texture to a table dominated by creamy casseroles. Thick carrots should be halved lengthwise so the pieces cook at a similar rate.

Yield: 8 servings
Preparation time: 15 minutes
Cooking time: 25 to 35 minutes
Total time: About 45 minutes

Ingredients

• 2 pounds carrots, peeled or scrubbed (900 g)
• 2 tablespoons olive oil (30 ml)
• 1 tablespoon maple syrup (15 ml)
• 1 tablespoon melted butter (14 g)
• 3/4 teaspoon kosher salt (4 g)
• 1/4 teaspoon black pepper (0.5 g)
• 1 teaspoon fresh thyme leaves (1 g)

Instructions

1. Heat the oven to 425°F (220°C).
2. Cut the carrots into pieces about 3 inches (7.5 cm) long. Halve thick pieces lengthwise.
3. Toss with the olive oil, maple syrup, butter, salt, and pepper.
4. Spread on a sheet pan and roast for 25 to 35 minutes, turning once.
5. Add thyme before serving.

The carrots can be peeled and cut two days ahead. Roasting should occur close to dinner, though cooked carrots can be reheated at 350°F (175°C) for 10 to 15 minutes.

10. Orange Cranberry Sauce

Cranberry sauce cuts through rich meat, cheese, and cream sauces. It also requires no oven space and tastes better after several hours in the refrigerator.

Yield: About 2 cups, or 8 servings
Preparation time: 5 minutes
Cooking time: 10 to 12 minutes
Chilling time: At least 2 hours
Total time: About 2 1/2 hours

Ingredients

• 12 ounces fresh or frozen cranberries (340 g)
• 3/4 cup granulated sugar (150 g)
• 1/2 cup water (120 ml)
• 1/2 cup orange juice (120 ml)
• 1 teaspoon finely grated orange zest (2 g)
• Pinch of salt

Instructions

1. Combine the sugar, water, orange juice, zest, and salt in a saucepan.
2. Bring the mixture to a simmer.
3. Add the cranberries and cook for 10 to 12 minutes, stirring occasionally. Most of the berries should burst.
4. Cool, cover, and refrigerate. The sauce thickens as it cools.

Cranberry sauce can be made up to five days ahead. Reduce the sugar to 1/2 cup (100 g) for a sharper sauce, or add up to 1 cup (200 g) for a sweeter version.

How to Assemble a Balanced Christmas Dinner Menu

A balanced Christmas menu needs contrast in flavor and texture, not the largest possible number of dishes. Select one main course, one potato dish, one green or orange vegetable, one additional starch, bread, and a tart condiment.

Menu A: Traditional glazed ham dinner

• Brown sugar and mustard glazed ham
• Scalloped potatoes
• Green bean casserole
• Dinner rolls
• Cranberry sauce

This menu leans rich and savory, with cranberry sauce supplying acidity. A simple salad with vinaigrette can add freshness without creating much extra work.

Menu B: Prime rib Christmas dinner

• Garlic and herb prime rib
• Herb-roasted potatoes
• Maple-glazed carrots
• Sage bread stuffing
• Dinner rolls

Horseradish sauce or mustard works well with the beef. Stuffing may be omitted if roasted potatoes and rolls provide enough starch for the group.

Menu C: Easy Christmas dinner for a mixed-age group

• Glazed ham
• Baked macaroni and cheese
• Green bean casserole
• Roasted carrots
• Store-bought rolls
• Cranberry sauce

Ham and macaroni and cheese are familiar choices for many children, while the vegetable dishes keep the meal from depending entirely on meat and starch.

A Practical Make-Ahead Schedule

Three to five days before dinner

• Make the cranberry sauce.
• Buy the meat and confirm whether the ham is fully cooked.
• Cube and dry the bread for stuffing.
• Check serving dishes, roasting pans, foil, and thermometer batteries.

One day before dinner

• Bake the scalloped potatoes.
• Assemble the green bean casserole without its final onion topping.
• Assemble the macaroni and cheese.
• Bake the dinner rolls.
• Cut the carrots.
• Salt the prime rib and refrigerate it uncovered.
• Mix the ham glaze.

On Christmas Day

Begin with the meat because it has the longest cooking time and can rest before carving. Reheat casseroles while the meat rests. Roast potatoes or carrots at a higher temperature after the casseroles leave the oven, or use a second oven if available.

Several dishes can share a 350°F (175°C) oven:

• Scalloped potatoes
• Green bean casserole
• Macaroni and cheese
• Stuffing
• Foil-wrapped dinner rolls during the final 10 minutes

Food should not remain at room temperature for more than two hours. Keep hot dishes at 140°F (60°C) or above if dinner is delayed.

Common Christmas Dinner Problems

The ham is dry

Spiral-cut ham dries quickly because the exposed slices release moisture. Keep the pan covered for most of the reheating period, add a small amount of water, and apply the glaze near the end. Remove the ham when it reaches the package’s stated reheating temperature.

The prime rib is cooking faster than expected

Oven calibration, roast shape, starting temperature, and bone structure affect timing. Check the temperature well before the estimated finish. A roast that finishes early can rest loosely covered for 30 to 45 minutes without serious loss of heat.

The casseroles are cold in the center

Refrigerated ceramic and glass dishes heat slowly. Allow extra baking time and cover the dish so the top does not brown before the center becomes hot. Never place a cold glass dish directly into a very hot oven unless the manufacturer states that the dish can tolerate the temperature change.

Roasted potatoes are pale or soft

Moisture and crowding usually cause pale potatoes. Drain parboiled potatoes thoroughly, use enough oil to coat them, and leave space between pieces. A preheated metal sheet pan can improve browning.

Frequently Asked Questions

How much ham should I buy per person?

Allow about 1/2 to 3/4 pound (225 to 340 g) per person for a bone-in ham. For boneless ham, about 1/3 to 1/2 pound (150 to 225 g) per person is usually sufficient. Buy extra if leftovers are planned.

Can ham and prime rib be served at the same Christmas dinner?

Yes, particularly for a large gathering. Serving both gives guests a choice, but it also requires more carving space, oven planning, and refrigeration. For fewer than 10 diners, one main course is generally enough.

Which Christmas side dishes reheat best?

Scalloped potatoes, macaroni and cheese, stuffing, and green bean casserole reheat well. Dinner rolls also warm quickly. Roasted potatoes lose some crispness, so they are better cooked near serving time.

Can Christmas dinner casseroles be frozen?

Macaroni and cheese and stuffing usually tolerate freezing, though their texture may soften. Scalloped potatoes can become watery or grainy after freezing. Green bean casserole may separate, and its onion topping will lose crispness. Refrigeration for one day is preferable for those dishes.

How many side dishes should be served?

Three or four sides are enough for most meals. A useful combination includes one potato or pasta dish, one vegetable, bread or stuffing, and an acidic condiment such as cranberry sauce. Larger gatherings may justify additional choices.

What can replace prime rib at a lower cost?

Top sirloin roast, eye of round, and chuck roast generally cost less, though each has a different texture. Top sirloin is the closest substitute for a sliceable roast. Chuck contains more connective tissue and is better suited to slow braising than dry roasting.

How long can Christmas dinner leftovers be refrigerated?

Most cooked meat, casseroles, and vegetables keep for three to four days at 40°F (4°C) or below. Refrigerate food within two hours of serving. Divide large amounts into shallow containers so they cool more quickly.

Build the Menu Around Time and Oven Space

A manageable Christmas dinner starts with one centerpiece and a limited number of supporting dishes. Ham offers simpler timing and easier carving. Prime rib requires closer temperature monitoring but needs little additional seasoning. Scalloped potatoes, macaroni and cheese, green bean casserole, and stuffing can be prepared ahead, while roasted potatoes and carrots benefit from cooking near serving time.

Choose dishes that vary in texture, richness, and color so the meal feels balanced and interesting from beginning to end. For example, pair a crisp salad or roasted vegetable with a creamy soup, tender entrée, or chewy grain dish. Balance rich, heavy foods with lighter, fresher elements, and include a range of colors—such as leafy greens, bright vegetables, golden grains, and contrasting sauces—to make the menu visually appealing.

Then assign each dish a clear role in the meal or menu: a light appetizer to stimulate the appetite, a more substantial main course, complementary side dishes, and a refreshing or lighter dessert. Arrange them so that similar flavors, textures, or levels of richness are not repeated consecutively.