Easy Family Reunion Dinner Ideas for a Crowd (with Recipes)
Family reunions at the lake are the kind of summer memories that stick with you: sunburned shoulders, kids on paddleboards, and big group dinners where everyone pulls up a chair and grabs a plate. This year, our crew of over 40 gathered at Table Rock Lake in Missouri for a week of togetherness. But one night, my sister and I were in charge of feeding about 20 of us, just our immediate families.
We brought our pontoon boat to Missouri. That was an adventure all to itself! But it was fun to spend so much time on the lake!
To explain: this reunion is on my mom's side of the family. Some of her kids and grandkids were there (including us), her brother and most of his kids and grandkids came, and some of my late aunt's children and grandchildren joined as well. We started doing this annual tradition after a series of losses in 2020 and 2021: my dad, my aunt Marcia, and her husband (Uncle Al) all passed within that span. We decided then that we needed to prioritize getting together for good times, not just funerals. So now, each summer, we pick a new destination and whoever can attend makes the trip. So far, we've been to Colorado Springs, Galveston, Pigeon Forge, and now Branson. I can't wait to find out where we go next year!
Branson, MO June 2025
A few nights earlier, our brothers had taken their turn making dinner. The menu? Sad bratwursts, hot dogs, and store-bought potato salad. Bless their hearts, but we knew the bar was low, and that made it more fun for us.
So, my sister and I took things up a notch.
First, we made the trek from Branson to Springfield, about 45 minutes away, just to shop at Hy-Vee. It was 100 percent worth it. That store might be my new favorite grocery stop: clean, spacious, fully stocked, and blissfully calm even in peak summer travel season. We didn’t have a list (rookie move), but we each grabbed a cart and took our time wandering the aisles, filling them up with everything we needed and a few things we didn’t. No regrets.
Our Dinner Menu for 20:
Grilled chicken with a homemade lemon herb marinade
Hamburgers with all the fixings (we bought them pre-formed to save time and added salt and pepper before grilling)
Corn on the cob (break each cob in half)
Caprese salad (sliced tomatoes, sliced fresh mozzarella, fresh basil, s/p, olive oil & balsamic drizzle)
Watermelon slices
Pasta salad (one gluten-free, one regular)
Dessert spread: Sweet Loren’s gluten-free cookies, boxed brownies, and a gooey butter cake (a nod to St. Louis, where my sister lives)
The Star: Marinated Grilled Chicken
This simple marinade makes enough for a big crowd and keeps the chicken juicy and flavorful.
Lemon-Garlic Herb Chicken Marinade
For 20 chicken breasts (we actually bought 10 chicken breasts, pounded them in a ziploc bag so they would be easier to grill and then cut them in half to make 20 chicken breasts.):
1 1/2 cups olive oil
3/4 cup fresh lemon juice (about 5 lemons)
1/4 cup Dijon mustard
1/4 cup honey (i used a little more)
10 garlic cloves, minced (I used jar garlic to save time, about 3 TBSP.)
3 tbsp Italian seasoning
2 tsp salt
1 tsp black pepper
Whisk together and divide into Ziploc bags or containers with the chicken. Marinate for at least 4 hours or overnight, then grill over medium heat until cooked through (165°F internal temp).
***True story, last minute we panicked that we did not have enough chicken, so I grabbed some boneless skinless chicken thighs and had plenty of marinade for them, too! :)
Easy Mediterranean Pasta Salad
We made two big bowls—one gluten-free, one traditional—and we did have some leftovers, which I'm happy to report held up well for a day or two without getting soggy or weird.
Ingredients:
1 box rotini (gluten-free or regular)
1/2 cup olive oil
1 1/2 tsp Italian seasoning
1/2 tsp jarred minced garlic (or 1 clove fresh, finely minced)
Juice of 1/2 lemon
1 tsp honey (I used a little more)
Salt and pepper to taste
1/2 cup Kalamata olives, halved
1 red bell pepper, diced
1/2 pint cherry tomatoes, halved
2 green onions, sliced
1/2 large English cucumber, diced
1 container crumbled feta cheese
Cook pasta, rinse under cold water, and toss with the olive oil dressing while still slightly warm. Add veggies and feta, toss again, and chill until serving.
No-Fuss Dessert
We kept it simple: gluten-free Sweet Loren’s cookies (just pop in oven!), a box of brownies, and a gooey butter cake that made my St. Louis sister proud. Sometimes, a well-curated dessert table is all you need, no baking required.
It was a hit. The food, the laughter, the lake view, and a little friendly sibling competition didn’t hurt either. The girls definitely won dinner night.
If you're feeding a crowd at the lake or just need a reliable summer menu, feel free to borrow ours. Just don’t forget your shopping list… or your sister.
