Breakfast

• When making a breakfast for a large amount of people, ease of preparation is key. Breakfast tends to be a lot of work for cooks if orders are individualized and cooked to order. You can cook scrambled eggs in a casserole dish in the oven, stirring once in a while, to feed a lot of people. Bacon and potatoes can also be cooked this way if you have another oven. Other easy and inexpensive options for breakfast include quiches and stratas (bread soaked with eggs and flavorings and baked). If you have a number of griddles, pancakes are an option, too, but you'll need extra hands to cook them. Simply add toast, fresh fruit, tea, coffee and juice to complete the meal.
  
  

Lunch

• For lunch, make a large batch of chili ahead of time and at meal time, simply heat hot dogs, place them in buns and top them with the chili. Many types of salads, such as bean, pasta or rice salads, can be made ahead and actually taste better after sitting for a while. Casserole options include macaroni and cheese with additions such as veggies or chicken. There are also casseroles inspired by sandwiches, such as a Reuben casserole with sauerkraut, corned beef, Swiss cheese and rye bread crumbs on top.
  
  

Dinner

• Casseroles are also the easiest option for church dinners. Choose one inspired by a popular dish, such as pizza or jambalaya. Lasagna is a main course option that can be made ahead and just baked. You can also cook spaghetti for a crowd if you have the sauce done and large enough pasta pots. Meatloaf, stew, chili or even pot pies made ahead are convenient options. Add a salad and vegetables, such as roasted potatoes and simply prepared corn or peas, and you're bound to have something suited for every church member's palate.
  
  

Desserts

• Choose desserts that can sit while dinner is being eaten so you don't have to be preparing them right after finishing the main course. Cakes and pies are good options, and many don't even have to be refrigerated. Dessert bars are convenient as well, since they can be baked in large pans and simply cut up when you're ready to serve them. Or choose a large batch of a dessert such as trifle, so you simply keep it in the fridge then spoon it into serving dishes.