Trisha revisits classic Southern recipes to create a crowd-pleasing spread with some unexpected twists. Vegetarian pot pie and a garlicky grits-and-cornflake casserole are just a few of the items on her comforting potluck menu. 

Trisha blends sweet pimiento peppers, sharp cheddar cheese and mayonnaise in her food processor to create a smooth, cheesy spread for white sandwich bread. For a classic Southern tea party feel, try removing the crusts.

Trisha's vegetarian take on chicken pot pie is just as decadent without the meat. Although the luscious vegetable filling with peas, carrots and potatoes could be a meal on its own, wrapping it in premade pie dough seals in flavor with a crispy crust.

This casserole comes together in four hearty layers: asparagus, thinly sliced hard-boiled eggs, cheddar cheese sauce and a crunchy saltine-crumb topping.