Sunday Meals Made Simple

LDS Living’s article “Ten Ways to Reinvent Your Sunday” offers tips on making the Sabbath the best day of your week. One of the most popular tips was simplifying Sunday meals from the big feast they normally are to something that doesn’t require your whole day. Here are some easy—and delicious!— recipes to make cooking Sunday meals a breeze.

Overnight Breakfast Casseroles
These casseroles are made the Saturday night and are ready to pop into the oven first thing Sunday morning.


Crème Brulee French Toast Casserole
1 large loaf of French bread
8 large eggs
2 1/4 cups milk
1 cup plus 4-5 T sugar
1/4 tsp salt
2 T vanilla extract
1/4 cup orange juice
2 tsp cinnamon
3 T unsalted butter

*To read the full recipe, click here.


Sausage Apple Casserole
1 pkg. Jimmy Dean® Maple Flavor Pork Sausage Roll
6 cups bread cubed into ¾-inch pieces
10 eggs
3 cups milk
1 teaspoon vanilla
2 large granny smith apples, peeled and chopped
2 tablespoons sugar
1 teaspoon ground cinnamon
2 cups shredded cheddar cheese, divided
maple syrup, if desired

*To read the full recipe, click here.


Breakfast Casserole
6 slices of bread torn into bite size chunks
1 tube of breakfast sausage (I used Jimmy Dean's Reduced Fat Pork Sausage)
8 eggs
1 cup milk
1 tsp dry mustard powder
1/2 tsp salt
1/4-1/2 tsp black pepper (depending on your own taste, I added this to the recipe that my mom uses because I LOVE pepper)
1/4 tsp garlic powder
1 1/2 cups shredded cheddar cheese, divided

*To read the full recipe, click here.

Freezer Dinners
Make one of these recipes for dinner during the week, cooking one for now and freezing another for Sunday dinner.


Baked Penne with Chicken and Sun Dried Tomatoes
6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

*To read the full recipe, click here.


Lasagna Primavera
1/4 cup olive oil, plus more for foil
1/2 cup all-purpose flour
2 garlic cloves, minced
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) frozen peas
1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta (about 2 cups)
1 large egg
1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
1 pound part-skim mozzarella, shredded
1 cup grated Parmesan

*To read the full recipe, click here.

Simple Sunday Snacks

These yummy snacks are great for munching on throughout the day. Have your kids fill up on these so you don’t have to cook such a big, extravagant meal.


Easy Parmesan Knots
1 tube (12 ounces) refrigerated buttermilk biscuits
1/4 cup canola oil
3 tablespoons grated Parmesan cheese (I did use the green can stuff)
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley flakes

*To read the full recipe, click here.


Ham and Cheese Crescent Roll Ups
1 (8 ounce) can refrigerated crescent dinner rolls
8 thin slices cooked ham
4 thin slices Cheddar cheese, cut into strips

*To read the full recipe, click here.

Photos from Homemade by Holman, Real Mom Kitchen, What's Cooking in the Orange Kitchen?, Martha Stewart, and All Recipes.

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