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Marvelous Meatball Sandwiches

Marvelous Meatball Sandwiches

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Marvelous Meatball Sandwiches

Fan-freakin’-tastic.

I’ve never heard those words out of my husband’s mouth before.  Until I served him this meatball sub sandwich.

It all started with a quest to find the perfect lunch for an upcoming youth camp (click on the link to check out the fun pics and recipes from last year’s camp!) for our church’s young men and young women.  I wanted some kind of sandwich we could assemble from pre-made components.  Often, for these events I pick up some pre-made sub sandwiches from Wal-Mart.  Not bad, but I was looking for much better.   I’m pretty sure we’ve found it.  This meatball sub sandwich recipe requires minimal last minute prep and it’s outrageously good.   This is also a good choice if you’re looking for a dinner to take to someone.  You can provide them the components and they can enjoy them at their own schedule.

Make Ahead Meatballs

This recipe uses my Make Ahead Meatballs .  You’ll love this meatball recipe.   It’s incredibly versatile.   A big plus is that the meatballs bake in the oven.  This not only keeps them from breaking up as you’re trying to brown them, it frees you to do other tasks (besides nursing burnt fingers from turning the meatballs in the scorching hot pan!).    It’s the only way I cook meatballs anymore.

You have many options with these make-ahead meatballs.  I’ve tried each and they all work very well:

  • You can bake the meatballs the day before.  To reheat, simply add the meatballs and the sauce to a pot and heat until sauce is simmering, or
  • You can assemble the unbaked meatballs up to 4 months in advance and freeze the the unbaked meatballs on a baking sheet covered with plastic wrap.  Once the meatballs are frozen, just transfer them to several heavy duty plastic freezer bags. To cook, place the frozen meatballs in a 475 degree oven and bake for 25 – 30 minutes or until heated through, or
  • You can simply freeze the cooked meatballs on a baking sheet covered with plastic wrap.  Once the meatballs are frozen, just transfer them to several heavy duty plastic freezer bags for up to 4 months.  To reheat, simply add the meatballs and the sauce to a pot and heat until sauce is simmering and the meatballs are cooked through.

Regardless of which method you choose, you end up with lovely meatballs.  I wished you could smell these.  They taste every bit as good as they look!

Best Buns

I generally don’t like Hoagie sandwiches.  For one thing, there’s almost always too much bread for the amount of filling.  Secondly, the bread doesn’t usually add much to the over all experience.   Fortunately, there’s an easy fix for both these shortcomings:

  • Reduce the bread-to-filling ratio by removing some of the bread to leave about 1/2 inch to 1 inch of top bun and 1/2 inch to 1 inch of bottom bun.  You can use the bread removed in the meatball recipe below if you wish.

 

  • Next coat the cut sides of each bun in lots of garlic butter and griddle them or place them under a broiler until they are golden brown.

Easy Sauce

I have an out-of-this-world old family Northern Italian Spaghetti Sauce recipe which I’ll happily share with you sometime, but this Meatball Sub Sandwich recipe is all about keepin it easy.  I simply buy a jar of my favorite spaghetti sauce (Prego Three Cheese) and then I unashamedly CHEAT.  To turn a plain store-bought sauce into something swoon-worthy, all you have to do is liberally scrape the drippings from the meatball pan into the sauce.  Trust me.  It works like magic.  You’ll want about this much sauce per sandwich:

Your Make-Ahead Sub Sandwich Game Plan

  • Once you’ve toasted your Hoagie buns, place both halves of loaf bun back together.  Wrap buns in foil or plastic wrap. Place buns and mozzarella cheese in a 1-gallon freezer bag.
  • When meatballs are finished cooking, place meatballs and sauce in a 1-gallon freezer bag. Freeze meatballs, sauce and buns for up to 4 months.
  • When ready to cook: Place frozen buns and cheese on the countertop,  Bread won’t spoil at room temperature, so you can thaw your Hoagie buns easily by simply removing them from the freezer and setting them on the counter, covered with the plastic wrap, so they don’t dry out as they defrost.  A single bun should thaw out in about 15 to 20 minutes. A full bag of buns will require about 45 minutes.
  • Finally, add the meatballs and the sauce to a pot and heat until sauce is simmering and the meatballs are heated through.
  • Assemble Sandwiches per the recipe below and serve.

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Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Or Make Now

 

Meatball Sub Sandwiches - Freezer Meal
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

This is a wonderful make ahead Freezer Meal.  It's the perfect sandwich for a hungry crowd.

Course: Main Course
Cuisine: American
Servings: 12 sandwiches
Author: Betsy Edwards
Ingredients
For the Sandwiches:
  • 36 meatballs See recipe below
  • 1 (24 ounce) jar spaghetti sauce (I use Prego Three Cheese)
  • 12 slices provolone cheese
  • 2 (6 count) packages Hoagie Buns
  • 2 sticks softened butter (16 tablespoons total)
  • 1 1/2 teaspoons garlic salt
Special Equipment if Making and Freezing
  • (1 gallon-size) freezer bags
For the Meatballs (makes 36 medium-small meatballs)
  • 2 cups breadcrumbs made from white sandwich bread crusts removed, bread torn into pieces
  • 2 eggs
  • 2/3 cup milk - whole
  • 1 1/2 teaspoons salt
  • 1 teaspoon oregano - ground
  • 1/2 teaspoon chili powder
  • 1/2 onion - diced
  • 3 garlic cloves - minced
  • 1 cup grated Parmesan cheese
  • 1 ½ pounds ground beef - 90% lean
  • ½ pound sweet Italian sausage (do not use hot), casings removed
  • cooking spray
Instructions
  1. Assemble meatballs following instructions below.

  2. While meatballs are baking, slice hoagies in half lengthwise. To reduce the amount of bread proportionate to the meatballs, if necessary remove another ½ inch or so from each cut side, so thickness of each bun half is 1 1/2 inch. You can remove some of the bottom bun to form a ‘canoe’ like shape to better hold the meatballs. Combine butter and garlic salt. Generously spread butter on cut of each bun.
  3. To serve, heat meatballs and sauce in a pan on medium high heat until hot.
  4. Place buns, cut side up, under broiler. Broil until golden brown. Set bun tops aside.
  5. Place 3 meatballs on each bottom bun and ladle sauce over meatballs. Place 1 slice of provolone cheese on top of sauce. Place sandwich (open face without top bun) under broiler until cheese is melted.
  6. Place top bun on sandwich and serve.
MAKE AHEAD NOTE: Place both halves of toasted bun back together. Wrap buns in foil or plastic wrap. Place buns and mozzarella cheese in 1 gallon freezer bags. When meatballs are finished cooking, freeze on a baking sheet then transfer frozen meatballs in 1 gallon freezer bag. Freeze meatballs and buns for up to 4 months. When ready to cook: Place frozen garlic bread, meatballs and mozzarella in refrigerator to thaw until ready to eat.
To Make the Meatballs:
  1. Spray a large rimmed baking sheet with cooking spray
  2. Pre-heat oven to 475 degrees
  3. Tear bread into rough chunks and pulse in the food processor until reduced to fine crumbs.
  4. In a large bowl, whisk eggs and milk and seasonings. Stir in garlic and onion. Add breadcrumbs and Parmesan. Stir to combine.
  5. Add ground beef and Italian sausage meat (make sure you discard the sausage casing). Gently combine mixture with your hands, working the mixture into golf-ball size balls uniform in size (so they cook at the same time). The light touch of your hands will incorporate all of the ingredients without crushing the meat. You don't want to over-mix into a paste, instead make sure full pieces of ground meat are still visible. Makes 35 - 36 meatballs
  6. Place the balls on a large rimmed baking sheet as you work.
  7. Bake at 475 degrees F for 20 minutes until no longer pink inside (160 degrees internal temperature).
  8. Remove from oven and when cooled slightly remove meatballs from sheet. Pour grease off sheet and scrape browned meatball bits into the spaghetti sauce.

Here’s some other fantastic recipes if you’re cooking for a crowd.

Marvelous Meatball Sandwiches

Want a wonderful ooey-gooey, saucy, savory Freezer Meal Sandwich Recipe? These little meatballs are baked in the oven, heated with a great time-saving spaghetti sauce, and place on a crunchy hoagie roll slathered with garlic butter and melty Provolone cheese! And you have a Fan-‘freakin’-tastic sandwich (to quote Jeff).

Easy Oven Rice for a Crowd

Don’t miss this one! Now you can make perfect rice EVERY TIME in just 30 minutes with this easy and proven recipe to cook rice in the oven. You’ll want to add this to your recipe box for sure.

Butter Pecan French Toast Breakfast Casserole

Looking for an over-the-top delicious breakfast for your family this holiday season? This wonderful overnight Butter Pecan French Toast Casserole won’t fail to delight. Nestled in between the velvety pieces of cream-soaked bread are bits of buttery, suger-y crunchy pecans. Heaven!

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

Asian Lettuce Wrap for a Crowd

If you’re looking for a healthy recipe for your family but are tired of salad, these Pork & Ginger Lettuce Wraps are for you. They are really easy and really fast, on the table within 30 minutes from start to finish. But the best part of all is they are REALLY good! Whip up a batch for your family this week, they’ll LOVE them.

Sausage, Egg and Cheese Sliders for a Crowd

You'll love this sweet and salty breakfast. It will have your house smelling so good your family will be waiting at the table, at least mine was! A few simple ingredients and a few minutes in the kitchen give you an extraordinary breakfast big enough to feed a crowd.

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Easy Oven Rice for a Crowd

Easy Oven Rice for a Crowd

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New fool-proof Rice Method for a Crowd or Your Family!

This. Is. Amazing!  What started out as research on how to cook rice for a large group, has turned into my all-time favorite way to cook rice – – – in the oven!   Who knew?

Not me.  Rice has always been my nemesis.  Back when I used to cook it on the stove, it was almost always likely to burn – or at the very least stick on the bottom.   If I was planning on it as part of a meal (meaning I couldn’t keep an eagle eye on it), then I frequently ended up sneaking over to the sink to try and scrape out the non-burned part – hoping my guests wouldn’t notice.

Easiest Way Ever to Cook Rice

Well no more!  This oven method is VERY EASY.   It’s also VERY FORGIVING.  We just finished teaching 17 teenage boys how to cook a Chinese Dinner (a FANTASTIC youth activity – I’ll do a post soon on it) and this rice was the star of the show.   I tasked one of the young men with measuring the rice and another with measuring the boiling water.  They came to me when they finished, and I said “Great!  So we have 12 cups of rice in there, right?”  The sheepish response was, “Yes?”  followed closely by “uh, well maybe…”   concluding with, “um, well actually, we’re not really sure.  We got interrupted and lost count.”  Feigning WAY more confidence than I felt (a very important skill when cooking for large groups), I brightly said, “No problem!  It will be JUST fine!” and into the oven (with a prayer) it went.

Twenty minutes later we (all) checked it and while it was still a bit soupy, it looked well on its way to being done.  I told them (with plenty of made-up chief-ish authority) to give it exactly 3 more minutes and when we (all) checked it again…

… it was perfect.

You really need this easy rice cooking method in your life.  P. S. It works just as beautifully for 4 servings as it does for rice for a large group of 50.

Cook Rice for a Crowd of 50 – Easiest way ever!

Cooking rice for a large group has never been easier.  Believe it or not, it’s of the easiest recipes you can make for a large group! I just used this method last week when I was serving 200+ people at our church’s Youth Conference.  It turned out beautiful.  You’ll really appreciate that it can cook un-attended in the oven while you’re busy preparing the main dishes.  Even better, you can basically add any spices or veggies you want and it still cooks perfectly!  You’re going to love it.  The trick is to cover it tightly with foil and don’t peak until the timer goes off.  If it’s not quite done, simply keep checking every 3 – 4 minutes – and then fluff thoroughly to prevent gumminess.

Holds Beautifully!

This rice easily stays warm when cooked in large batches of 50 for 30 minutes if you keep the foil lightly draped over the top to let the steam out but keep the heat in.  Mine was still warm enough to serve 45 minutes later.

Pin for Later

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Or Make Now

Large Group Size

Oven Baked Rice, perfect every time
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
Make perfect rice every time in just 30 minutes with this easy and proven recipe to cook rice in the oven. 

Servings: 4 (4 1/2 cups cooked rice) 

(NOTE: 1 cup uncooked rice = 3 cups cooked rice)

Course: Side Dish
Cuisine: American, Chinese
Author: Betsy Edwards
Ingredients
  • 1 1/3 cups long grain rice
  • 2 1/3 cups water
  • 1 1/2 tablespoons butter
  • 1 teaspoon table salt
  • Aluminum foil
Instructions
  1. Preheat oven to 375° F.

  2. Place 2 1/3 cups water, 1 1/2 tablespoons of butter, and 1 teaspoon of salt in a microwave safe bowl and heat in the microwave till boiling.  Or heat on the stove top in a pan.

  3. While water is heating place 1 and 1/3 cups white long grain rice in an oven safe pan or dish.
  4. Add the boiling water to rice. Mix well and quickly cover tightly with a piece of foil.
  5. Bake 23-25 minutes until the rice is tender and all the liquid is absorbed. If it's not done, bake for another 2 to 4 minutes.
  6. Fluff rice with a fork to let the steam out before serving. If you don't fluff it, the rice will continue to cook and become mushy and gummy. (If making Fried Rice, spread hot rice evenly on a large tray to cool.)
Recipe Notes

Use the hottest water you can easily get. If you have a bowl which is both microwave and oven safe, heat water, salt and butter in that bowl, then add in pre-measured rice to water once boiling – just be careful.

If your baking dish also has a lid, put the lid on top of the foil. But even if you have a lid, you still need to use the aluminum foil.

If you want to cook brown rice, it takes longer. Plan on about 1 hour.

Cook at 350°F in a convection oven.

Large Group

 

Oven Baked Rice, Perfect every Time – for 50
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
Make perfect rice every time in just 30 minutes with this easy and proven recipe to cook rice in the oven. 

Servings: 50 (36 cups cooked rice – ¾ cup each)
(NOTE: 12 cups uncooked rice = 36 cups cooked rice)

Course: Side Dish
Cuisine: American, Chinese, Cooking for a Crowd, Japanese, Mexican
Servings: 50 servings
Author: Betsy Edwards
Ingredients
  • 12 cups long grain rice
  • 5 quarts water (5 quarts is 20 cups)
  • 3 sticks butter
  • 2 tablespoons table salt
Special Equipment
  • Aluminum foil
  • 1 large disposable aluminum pan (roughly 20" x 13" x 3")
  • 1 large flat baking sheet
Instructions
  1. Preheat oven to 375° F.

  2. Place 5 quarts water, 3 sticks butter, and 2 tablespoons salt in a pot on the stove top and heat until boiling.
  3. While water is heating place 12 cups white long grain rice in a large disposable aluminum pan. Set pan on a flat baking sheet to make transporting into and out of the oven easier.
  4. Add the boiling water to rice. Mix well and quickly cover tightly with a large piece of foil.
  5. Bake 40-45 minutes until the rice is tender but not mushy and all the liquid should be absorbed. If it's not done, bake for another 2 to 6 minutes.

  6. Fluff it with a fork to let the steam out and serve. If you don't fluff, the rice may continue to cook and become mushy.
MAKE AHEAD NOTE:
  1. Once fluffed, if the aluminum foil cover is loosely placed over the rice, it will easily stay warm for up to 30 minutes.

Recipe Notes

Use 350°F if cooking in a convection oven).

Looking for more fantastic Breakfasts for a Crowd?

There are many excellent choices on my Breakfast for a Crowd page here.  It’s got a wide selection of large group breakfast recipes. Including this one:

Tater Tot Breakfast Casserole for a Crowd

Here’s some other fantastic recipes if you’re cooking breakfast.

Butter Pecan French Toast Breakfast Casserole

Looking for an over-the-top delicious breakfast for your family this holiday season? This wonderful overnight Butter Pecan French Toast Casserole won’t fail to delight. Nestled in between the velvety pieces of cream-soaked bread are bits of buttery, suger-y crunchy pecans. Heaven!

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

Breakfast Pizza for a Crowd

Who doesn’t love pizza for breakfast? This Meat Lovers Breakfast Pizzas really delivers. It re-heats well too, making a great morning for everyone!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Butter Pecan French Toast Breakfast Casserole

Butter Pecan French Toast Breakfast Casserole

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Butter Pecan French Toast Breakfast Casserole

Your family will fall in love with this Overnight Butter Pecan French Toast Breakfast Casserole recipe.  It’s perfect for Christmas morning breakfast.  You can assemble it the night before and wake up to a warm, custardy, french toast casserole with pockets of brown suger-y, crunchy, buttery bits nestled in between the lovely velvety bread pieces.

Great Breakfast for Large Groups

You’ll want to try the large group French Toast Breakfast Casserole for a Crowd recipe next time you’re cooking breakfast for 50 or more.  Your family reunion or girls camp will rave.   Made and assembled the night before, it requires minimal effort in the morning and is met with maximum excitement hot out of the oven.   The slices are much smaller than the recipe for 12, but if you serve several other items, they’ll be perfect.

What do you think?  Doesn’t this look good.

I got the idea for this from a local restaurant.   We went there with friends for dinner and they served the most amazing Butter Pecan Bread Pudding.  It was light and fluffy, with marvelous surprise chunks of crunchy brown sugar coated pecans nestled in between the bread.  It was so good we went back the next week.  And this time I was served a dense gummy lump of sodden bread with minimal pecans with absolutely no crunchy suger-y coating.  Sigh.  Since we generally conclude we can get better meals at home, I was faced with the challenge of recreating it.  I think you’ll be blown away with the results.  So much for that restaurant.

What would you serve with this?

I just recently served this for our Church Christmas Breakfast.  Here’s the menu with links to the other items.

Mini Sweet Rolls with Cream Cheese Frosting

Tater Tot Breakfast Casserole

Mixed Fruit Salad with an Orange Vanilla Glaze

Mini Ham & Cheese Sliders

French Toast Casserole with Brown Sugar Pecan Streusel Topping

Pin for Later

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Or Make Now

Large Group Size

Betsy’s Butter Pecan Overnight French Toast Casserole
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

This may just be the best French Toast Casserole you'll ever have.  The bread is sweet, but not too sweet and the crunchy butter pecan topping really takes it to the next level.  You'll enjoy it with, and without, syrup.

Course: Breakfast
Cuisine: American
Servings: 12 servings
Author: Betsy Edwards
Ingredients
Praline Topping:
  • 8 tablespoons (1 stick) butter , softened
  • 1/2 cup light brown sugar , packed
  • 1/2 cup pecans , chopped
  • 4 tablespoons flour
  • 1 (16 – 20 ounce) loaf Italian bread , cut into 1-inch slices then torn into 1-inch cubes
  • 1 tablespoon butter
  • 8 large eggs
  • 5 tablespoons granulated sugar
  • 1 cup milk
  • 3 cups heavy cream
  • 2 teaspoons vanilla
  • 3/4 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1/4 teaspoon salt
Instructions
2 nights before serving:
  1. Slice the bread in 1 inch slices. Tear each slice into 1 inch pieces. Put the pieces of bread in the pan in an even layer. Let sit out on the counter, uncovered.
  2. Combine all ingredients for Praline Topping in a medium bowl, blend well, cover and set aside.
  3. Night before serving:
  4. Using 1 tablespoon butter, grease a 9" x 13" pan or deep 2-quart casserole.
  5. In a large bowl, combine 8 eggs, 3 cups heavy cream, 1 cup milk, 5 tablespoons sugar, 2 teaspoons vanilla, ¾ teaspoon cinnamon, ¼ teaspoon ground nutmeg and ¼ teaspoon salt. Beat with a whisk until blended. Pour mixture over the bread slices. Using a wide flat spatula, mix by gently lifting and rearranging the bread pieces, making sure pieces all are covered evenly.

MAKE AHEAD NOTE: Can be made up to this point, covered with foil and refrigerated for up to 24 hours. It’s best if it sits at least 8 hours.
  1. When ready to bake, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread, pressing most of it into the spaces between the bread pieces. Bake about 40 minutes, or until puffed and lightly golden. Custard should be set, but still slightly wet.
  2. Sprinkle with powdered sugar and serve with maple syrup.

Large Group

 

Betsy’s Butter Pecan Overnight French Toast Casserole for a Large Group of 50
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 
Course: Breakfast
Cuisine: American
Servings: 50 servings
Author: Betsy Edwards
Ingredients
Praline Topping:
  • 1/2 pound (2 sticks) butter , softened
  • 1 cup light brown sugar , packed
  • 1 cup pecans , chopped
  • 1/4 cup flour
  • 2 (16 – 20 ounce) loaves Italian bread , cut into 1-inch slices then torn into 1-inch cubes
  • 1 tablespoon butter
  • 16 large eggs
  • ½ cup plus 2 tablespoons granulated sugar
  • 2 cups milk
  • 6 cups heavy cream
  • 4 teaspoons vanilla
  • 1 1/2 teaspoon ground cinnamon
  • ¼ - 1/2 teaspoon ground nutmeg
  • ½ teaspoon salt
Special Equipment
  • 1 21” x 13” x 3.5” Disposable Aluminum Pan Full Size Steam Table Pan
Instructions
2 nights before serving:
  1. Slice the bread in 1inch slices. Tear each slice into 1 inch pieces. Put the pieces of bread in the pan in an even layer. Let sit out on the counter, uncovered.
  2. Combine all ingredients for Praline Topping in a medium bowl, blend well and set aside.
  3. Night before serving:

  4. Using 1 tablespoon butter, grease a 21” x 13” x 3.5” disposable aluminum pan.

  5. In a large bowl, combine 16 eggs, 2 cups milk, 6 cups cream, 1/2 cup plus 2 tablespoons granulated sugar, 4 teaspoons vanilla, 1 1/2 teaspoon cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon salt. Beat with a whisk until blended. Pour mixture over the bread slices. Using a wide flat spatula, mix by gently lifting and rearranging the bread pieces, making sure pieces all are covered evenly.

MAKE AHEAD NOTE: Can be made up to this point, covered with foil and refrigerated for up to 24 hours. It’s best if it sits at least 8 hours.
  1. When ready to bake, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread, pressing most of it into the spaces between the bread pieces. Bake about 45 - 55 minutes, or until puffed and lightly golden. Custard should be set, but still slightly wet.

  2. Sprinkle with powdered sugar and serve with maple syrup.

Looking for more fantastic Breakfasts for a Crowd?

There are many excellent choices on my Breakfast for a Crowd page here.  It’s got a wide selection of large group breakfast recipes. Including this one:

Tater Tot Breakfast Casserole for a Crowd

Here’s some other fantastic recipes if you’re cooking breakfast.

Butter Pecan French Toast Breakfast Casserole

Looking for an over-the-top delicious breakfast for your family this holiday season? This wonderful overnight Butter Pecan French Toast Casserole won’t fail to delight. Nestled in between the velvety pieces of cream-soaked bread are bits of buttery, suger-y crunchy pecans. Heaven!

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

Breakfast Pizza for a Crowd

Who doesn’t love pizza for breakfast? This Meat Lovers Breakfast Pizzas really delivers. It re-heats well too, making a great morning for everyone!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Tater Tot Breakfast Casserole for a Crowd

Tater Tot Breakfast Casserole for a Crowd

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Fantastic Tater Tot Breakfast Casserole for a Crowd

(and a perfect size recipe for your family)

Whether you’re cooking for a crowd or just making breakfast for your family this holiday season, you’ll love everything about this Tater Tot Breakfast Casserole for a Crowd recipe.  It’s crowned with crispy, crunchy tater tots and teeming with all your breakfast favorites including sausage, cheese and eggs; all in an easy to assemble dish.  If you have family in for the holidays you’ll definitely want to put it on the menu.

Great Breakfast for Large Groups

This is also another fantastic large group breakfast recipe – perfect if you’re cooking for a family reunion, planning a girls camp breakfast recipe or any other breakfast for a crowd situation that might arise.   And it’s not just a matter of simply increasing the quantity.  I’ll show you some terrific short cuts when cooking casseroles for a crowd and answer the many questions that are probably bubbling up in your mind.

A Tasty Treat for your Friends & Family

As a make ahead breakfast casserole, it doesn’t get any quicker or more delicious than this.  We had many people coming back for seconds and thirds when I served 3 pans of it to 130 people for our Church Christmas Breakfast this year.   If you have 12 – 20 guests, the 50 serving recipe would easily handle them for several breakfasts.  Or make the smaller Family size recipe to serve 12-15.

Quick and Easy Either Way

The great thing about this dish is that it comes together quickly the night before and is simply the BEST Breakfast Casserole I’ve ever had.  It’s a perfect breakfast for this holiday season.   Let me show you how easy it is to make (regardless of whether if you’re making it for 5 or 50!)

What would you serve with this?

I just recently served this for our Church Christmas Breakfast.  Here’s the menu with links to the other items.

 

Mini Sweet Rolls with Cream Cheese Frosting

Tater Tot Breakfast Casserole

Mixed Fruit Salad with an Orange Vanilla Glaze

Mini Ham & Cheese Sliders

French Toast Casserole with Brown Sugar Pecan Streusel Topping (Coming Next!)

Here’s some tips you might find interesting if you ever have to cook for a crowd.

If you’re cooking the smaller version for your family, you can go ahead and fry up the sausage on the stove top.  But if you’re making the Breakfast Casserole for a large group, you really don’t want to fry up 6 pounds or more of sausage.  At least I sure don’t. Here’s the handy time-saving solution:  Any time you’re cooking sausage (or crumbled hamburger) for more than 50, simply do it in the oven.

Just spread out the sausage in an even layer over the bottom of several large disposable aluminum pans, breaking it into small pieces with your hands, like the picture below. In this case I  have 2 large pans, each serving 50.  And 2 smaller disposable aluminum pans, each serving 25.  The reason I used the 2 smaller pans was to give me an even number of pans for each of the 2 serving lines I set up. Cook initially for 30 minutes.

After 30 minutes, remove the sausage from oven and break larger pieces into smaller pieces with your hands or a plastic spatula. Then return it to the oven and continue cooking until it’s brown and cooked through, about 10 – 15 minutes more.  It looks like this prior to breaking it into smaller pieces.

Now let me answer some of those questions that are undoubtedly bubbling up in your mind if you’re cooking breakfast for a large group:

Is this an EASY breakfast casserole for a crowd?

This sure is. To save time and mess instead of frying up the sausage on the stove top, the large group recipe is modified to simply cook it in the oven. Meanwhile you not only avoid the mess, you can be breaking the eggs and mixing the rest of the ingredients.  This is especially handy if you’re making several batches!

How much will 50 people eat?

This is probably the biggest question most people have when cooking for a crowd.  Over the years I have found a wonderfully simple solution.  Regardless of what you’re serving, a 21” x 13” x 3.5” disposable aluminum pan will produce 50 main dish servings.  (If you’re serving a side dish it often produces 60 – 75 servings.)  You can fit two of these pans in a standard oven, each pan serves 50, so each oven can produce 2 pans for a total of 100 servings.  The casserole in the picture below comfortably served 50 people no problem!  Click here to order these pans.

How long should I cook a casserole for a large group?

This is probably the second biggest question most people have when cooking for a crowd.  I put this casserole (cold from the refrigerator) in the oven at 8:45 on a center rack. At 10:15 (1 hour and 30 minutes later) the edges were done, but the center was still fairly liquid. The top however was perfectly golden brown.  I covered it with aluminum foil and cooked it 15 minutes more.  At 10:30 (1 hour 45 minutes total cook time) it was perfect.

How much longer will it take to cook 2 large casseroles in the oven at once?

Your large group casseroles will typically take 15 percent longer to cook if you are cooking 2 dishes at once.  Make sure the oven is fully preheated before inserting the dishes, and to ensure even cooking, rotate the dishes halfway through.  Last time I did this, one casserole in a 21” x 13” x 3.5” disposable aluminum pan took 1 hour 45 minutes to cook perfectly, two (each in a 21” x 13” x 3.5” disposable aluminum pan) took 2 hours and 15 minutes.

How long does the casserole stay warm out of the oven?

I removed the casserole from the oven at 10:30, covered it with aluminum foil and while it was at its best up to 15 minutes later, it was still warm even after sitting for 30 minutes (allowing you plenty of time to assemble the troops).

Can the casserole be made in advance?

This breakfast casserole is fantastic for a make-ahead dish to spare you getting up with the roosters. Whether you’re prepping for breakfast the next day or making a large batch to take to a brunch, it’s very easy to assemble. It can be whipped up at any time and kept in the fridge for 24 hours before baking.

What’s the best way to store and transport a large group casserole?

Through some (very painful) trial and error (the one noise you DON’T want to hear coming from the back of your CR-V (filled with multiple large capacity slow cookers full of wonderful green beans, onions, bacon and lot’s of wonderful green bean juice) as you are careening around the corner, racing to feed a 150 member cast and crew of the Savior of the World is GLUG, GLUG, GLUG) I’ve found that the best way to store and transport food for a large group is in 2 gallon baggies.  I place these 2 gallon baggies filled with with the food in the refrigerator, preferably sitting in one of the large disposable pans I’ll be using to cook them in if I have room.  This saves time and minimizes mess should the baggie leak.

If I’m cooking them elsewhere, I transport them sealed in the baggies too.  Again, it saves a world of heartache (and CR-V mess) (despite extensive cleaning, the CR-V STILL smells WONDERFUL.)   Then when I’m ready to cook the casseroles, I simply empty out the baggies into the pans and put the pans in the oven.  NOTE: If you are doing this for this recipe, DO NOT ADD THE TATER TOT TOPPING until just before you are ready to put the casserole in the oven.  Otherwise, the tater tots will get soggy.

Pin for Later

Tropical Summer Salad
Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Or Make Now

Large Group Size

Family Size Tater Tot Breakfast Casserole
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Breakfast
Cuisine: American
Servings: 15 servings
Author: Betsy Edwards
Ingredients
  • 1 pound mild pork sausage
  • 7 large eggs
  • 1 cup milk
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons seasoned salt
  • 1/2 cup cheddar cheese - shredded
Topping
  • 1/2 (32 ounce) package Mini tater tots
  • 2 teaspoons seasoned salt
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium frying pan over medium high heat, add sausage and cook until brown and cooked through, about 10-15 minutes.
  3. When done, drain off half of the fat and break up sausage into small bite size pieces with your hands or a spatula.
  4. Whisk the eggs. Add milk, onion powder, garlic powder, salt, pepper, and seasoned salt. Stir in cooked sausage. Fold cheddar cheese into egg mixture.
  5. Pour mixture into the baking pan and arrange frozen tater tots in a single layer over the egg mixture. Sprinkle 2 teaspoons seasoned salt over tater tots.
MAKE AHEAD NOTE: If not baking right away, cover tightly with foil and chill in refrigerator until the next morning.
  1. When ready to bake move oven rack to middle position and set oven temperature to 350 degrees. Once oven temperature reaches 350 degrees, place uncovered casserole in oven for about 45 minutes. Let rest at room temperature for 5 minutes then slice into 3 rows by 5 slices.

Large Group

 

Tater Tot Breakfast Casserole for Crowd of 50
Prep Time
30 mins
Cook Time
1 hr 45 mins
Total Time
2 hrs 15 mins
 
One casserole will take about 1 hour 45 minutes to cook perfectly, cooking two casseroles in the same oven will typically take between 2 hours to 2 hours and 15 minutes.
Course: Breakfast
Cuisine: American, Cooking for a Crowd
Servings: 50 servings
Author: Betsy Edwards
Ingredients
  • 6 pounds mild pork sausage
  • 3 dozen large eggs (36 eggs)
  • 4 cups milk
  • 1/2 teaspoon pepper
  • 1 tablespoon onion powder
  • 1 1/2 tablespoons garlic powder
  • 2 teaspoons salt
  • 2 tablespoons seasoned salt
  • 2 cups cheddar cheese shredded
Topping
  • 1 1/2 (32 Ounce) package tater tots
  • 2 tablespoons seasoned salt
Special Equipment
  • 21” x 13” x 3.5” Disposable Aluminum Pan (Full Size Steam Table Pan)
Instructions
  1. Preheat oven to 350 degrees.

  2. Spread the sausage in an even layer over the bottom of the disposable aluminum pan and cook for 30 minutes. Remove from oven and gently break any larger pieces into small bite-size pieces with a spatula. Return to oven and continue cooking until sausage is brown and cooked through, about 10 - 15 minutes more.

  3. When done, drain off half of the fat and break up sausage into small bite size pieces with your hands or a spatula.
  4. In a very large bowl, whisk the eggs then add 4 cups milk, onion powder, garlic powder, salt, pepper and seasoned salt.  Pour into the aluminum pan containing the cooked sausage, add the cheddar cheese and mix well.

MAKE AHEAD NOTE: If not baking right away, pour mixture into 2 gallon baggies set in pans (to contain any leakage) and chill in refrigerator until the next morning.
  1. When ready to cook, When ready to bake, if baking 1 casserole in the oven move oven rack to middle position and set oven temperature to 350 degrees. If baking 2 casseroles, adjust racks evenly between top and bottom of oven.  Pour mixture into the aluminum pan and arrange frozen tater tots in a single layer over the egg mixture. Sprinkle 2 tablespoons seasoned salt over tater tots.

  2. Once oven temperature reaches 350 degrees, place uncovered casserole in oven for a bout 1 hour and 45 minutes (or 2 hours to 2 hours and 15 minutes.) Casserole is done when a knife inserted in center come out just slightly moist and casserole no longer looks soupy in the middle. Let rest at room temperature for 5 minutes then slice into 3 rows by 16 slices for 48 total pieces.

Looking for more fantastic Breakfasts for a Crowd?

Here are several more excellent choices.  You should also check out my Breakfast for a Crowd page here.  It’s got a wide selection of large group breakfast recipes.

Here’s some other fantastic recipes if you’re cooking breakfast.

Butter Pecan French Toast Breakfast Casserole

Looking for an over-the-top delicious breakfast for your family this holiday season? This wonderful overnight Butter Pecan French Toast Casserole won’t fail to delight. Nestled in between the velvety pieces of cream-soaked bread are bits of buttery, suger-y crunchy pecans. Heaven!

Tater Tot Breakfast Casserole for a Crowd

You’ll love this Delicious Easy Make Ahead Breakfast Casserole. They don’t get any quicker or easier than this! The great thing about this dish is that it comes together easily in 20 minutes night before and is simply the best Breakfast Casserole I’ve ever had. It’s the perfect Breakfast Casserole for your Crowd this holiday season. I’ve also included a smaller version which serves 12.

Breakfast Pizza for a Crowd

Who doesn’t love pizza for breakfast? This Meat Lovers Breakfast Pizzas really delivers. It re-heats well too, making a great morning for everyone!

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Asian Lettuce Wrap for a Crowd

Asian Lettuce Wrap for a Crowd

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Easy Delicious Chinese Food

Asian Pork & Ginger Lettuce Wraps

What’s the BEST way to make an Asian Chicken Lettuce Wrap?  Don’t.  Make an Asian Pork & Ginger Lettuce Wrap.   It’s way more juicy and flavorful than chicken ever was.   If you’re looking for a fun, great tasting, EASY meal for this week, Asian Pork & Ginger Lettuce Wraps are for you.  Your family will love them and you will too since they take less than 30 minutes to bring to the table.

We really like P.F. Chang’s Asian Lettuce Wraps.  Just going to P.F. Chang’s is fun.  For us that means a trip to the Plaza.  I rarely buy anything at the Plaza (except at The Better Cheddar where I can’t pass up the duck pate or cheese and crackers…)  but P.F. Chang’s is a treat and the Lettuce Wraps are a favorite.  It’s also a great dish to cook at home when you want to WOW their socks off but you don’t want to spend much time in the kitchen.

For some reason, I always assumed the Lettuce Wrap filling was difficult to make.  And you know what?  It’s not.  In fact, you don’t even need a wok to make these wonderful Lettuce Wraps.  Try ’em this week for yourself.

Here’s all it takes:

1. Brown some ground pork with some sliced mushrooms and onions.

2. Punch it up with aromatics like ginger, soy sauce, hoisin sauce, rice wine vinegar and garlic.  Then add in water chestnuts and shredded cabbage for some crunch and texture and you’re done!

Great Chinese Recipe for a Crowd

Believe it or not, this is a fantastic Chinese Recipe for a large group.  Use Leaf Lettuce instead of the more tender Butter Lettuce, it’s sturdier and easy to pull apart.  In fact, all it takes is only a well-placed slice about 1 inch from the root end to break the head into about 15 leaf servings.  The pork can then be cooked in large quantity in the oven while the aromatics are cooking on the stovetop and that’s it!  That’s all it takes to put a dish on the table that will be bringing them back in droves for seconds.

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Pin for Later

Tropical Summer Salad

Or Make Now

Large Group Size

 

Asian Pork & Ginger Lettuce Wraps
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

These Asian Pork & Ginger Lettuce Wraps are a true 20-minute meal, they can easily be made ahead and will keep for several days in the refrigerator.  They freeze beautifully and can be easily reheated on your stovetop.

Course: Main Course
Cuisine: Chinese, Cooking for a Crowd
Servings: 10 servings
Author: Betsy Edwards
Ingredients
Dipping Sauce
  • 1/2 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon chopped chives
  • 1 tesaspoon Sriracha
Lettuce Wraps
  • 1 head butter (bibb) lettuce (12 - 15 leaves each) - or leaf lettuce
  • 1 pound ground pork - can substitute chicken if desired
  • 2 teaspoons sesame oil
  • 1 pound button mushrooms - sliced
  • ½ large yellow onion - chopped
  • 2 cloves fresh garlic minced (about 1 tablespoon)
  • 3 tablespoons soy sauce
  • 2 teaspoons hoisin sauce
  • 1/2 teaspoon freshly grated ginger
  • 1 tablespoon rice wine vinegar
  • 1 (8 ounce) can water chestnuts - chopped and drained
  • 1 ½ cup shredded cabbage
  • 1 bunch green onions chopped
  • 1 tablespoon white sesame seeds
Instructions
Make the Dipping Sauce
  1.  In a small bowl, combine the dipping sauce ingredients and whisk until fully mixed.  Set aside or cover and refrigerate for up to 3 days.

Make the Lettuce Wraps
  1. Cut off root end of lettuce within 1 inch of the end. Gently separate lettuce leaves. Set aside.
  2. To a large skillet, add ground pork and cook over medium high heat until browned and cooked through, stirring often. Remove the pork from the pan to a plate, and set aside. 

  3. Heat 2 tablespoons of sesame oil in the same skillet, reducing heat to medium-high heat.  Add the onions and mushrooms.  Sauté until onions are tender and translucent and the mushrooms are golden brown, stirring frequently.  

  4. To the mushroom onion mixture add the garlic, stirring about 30 seconds until fragrant.   Add the cooked pork, soy sauce, hoisin sauce, ginger, rice wine vinegar, drained water chestnuts, and shredded cabbage, to the pan, stir, and cook until the cabbage just begins to wilt, about 3-4 minutes.

MAKE AHEAD NOTE: The chicken mixture can be made to this point and refrigerated, covered for up to 4 days or frozen for up to 2 months. To re-heat, warm on the stovetop over medium heat until hot.
  1. To serve, pile the lettuce leaves on a plate and transfer the hot chicken mixture to a serving dish, or serve straight from the skillet. Or place a generous spoonful of chicken mixture in the middle of a lettuce leaf, and eat right away. Can serve with green onions and white sesame seed sprinkled over.

Recipe Notes

Slow Cooker Instructions: Can be kept warm on LOW for 2 hours until ready to serve. If mixture becomes too dry, rehydrate with a splash of chicken broth or water.

Large Group

 

Asian Lettuce Wraps for a Crowd of 50
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Don't be intimidated. These Asian Chicken Lettuce Wraps are not only a HUGE CROWD PLEASER, they are easy to make, can be made ahead and will keep for several days in the refrigerator. The filling freezes beautifully and can be easily reheated on your stovetop or in the oven.
Course: Main Course
Cuisine: Chinese, Cooking for a Crowd
Servings: 50 servings
Author: Betsy Edwards
Ingredients
Dipping Sauce
  • 2 cups water
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 1/4 cup rice vinegar
  • 1/4 cup chopped chives
  • 1 tablespoon Sriracha
Lettuce Wraps
  • 5 heads leaf lettuce (12 - 15 leaves each)
  • 5 pounds ground pork - can substitute ground chicken breast if desired
  • 1/2 cup sesame oil
  • 5 pounds button mushrooms - sliced
  • 2 1/2 large yellow onions - finely chopped
  • 10 cloves garlic - minced, about 4 tablespoons - use the stuff in a jar
  • 1 cup soy sauce or to taste
  • 1/2 cup plus 2 teaspoons hoisin sauce
  • 2 1/2 teaspoons freshly grated ginger
  • 1/2 cup rice wine vinegar
  • 5 (8 ounce) cans water chestnuts - drained and finely chopped
  • 7 1/2 cups shredded cabbage
  • 2 tablespoons white sesame seeds
  • 4 bunches green onions chopped
Special Equipment
  • 1 20-3/4" x 12-3/4" x 4" disposable aluminum pan (this is a full-size) steam table pan
Instructions
Make the Dipping Sauce
  1. In a large bowl, combine the dipping sauce ingredients and whisk until fully mixed. Set aside or cover and refrigerate for up to 3 days.
Make the Lettuce Wraps
  1. Within 4 hours of serving, cut off root end of lettuce within 1 inch of the end. Gently separate lettuce leaves. Set aside.
  2. Pre-heat oven to 350 degrees F.   Place ground pork in the disposable aluminum pan,  breaking it up and spreading evenly.  Bake until browned and cooked through, stirring several times to break it up, about 50 - 60 minutes. When done, remove the pork from the oven, break up into small 1/2 size pieces  and set aside.

  3. Meanwhile, in 1 - 2 large skillets over medium heat, add the sesame oil, onions and mushrooms. Sauté until mushrooms are tender and golden brown and the onions are translucent and soft, stirring frequently.

  4. To the mushroom and onion mixture, add the garlic, reduce heat to medium and cook 30 seconds or until fragrant, stirring frequently.  Add the garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, water chestnuts and shredded cabbage to the pan, stir, and let simmer 2 minutes. Remove from heat and set aside.

  5. Add the mushroom and onion mixture to the disposable pan containing the pork. Mix well to thoroughly combine.

MAKE AHEAD NOTE: The pork mixture can be made to this point and refrigerated, covered for up to 3 days or frozen for up to 2 months. To re-heat, warm in 350 degree oven for about 20 minutes or until hot. Taste and add a bit of water or chicken broth if too dry.
  1. To serve, pile the lettuce leaves on a plate. Serve the hot pork mixture from the pans, sprinkling with white sesame seeds and 1 bunch green onions cut on the diagonal. Serve the dipping sauce in several bowls with spoons to allow people to spoon over the chicken mixture.

Recipe Notes

Slow Cooker Instructions: Can be kept warm on LOW for 2 hours until ready to serve. If mixture becomes too dry, rehydrate with a splash of chicken broth or water.

Here’s some other fantastic recipes to put you in a Hawaii frame of mind.

Maui Road to Hana Banana Bread

This Road to Hana Banana Bread is moist and flavorful, transporting you to the islands in one bite. The crunchy sugar topping adds sweetness and texture. Read all about it along with our recent vacation to Maui.

Hawaiian Slow Cooker Kalua Pork

Another great, super-easy make ahead recipe. 10 minutes work, overnight unattended low and slow cooking, and you’ve got mouthwateringly tender luau-style Kalua pork. Really easy. REALLY good!

Beach Baby Pudding Cups

These Beach Baby Coconut Pudding Cups are everything that's great about the islands! Kids LOVE ‘EM. You will too since they are so easy to make.

Hawaiian Pineapple Cheesecake Bars

Even people who don’t like pineapple or coconut take a bite and say “WOW!” Treat yourself to a mini trip to Hawaii with these luscious Hawaiian Pineapple Cheesecake Bars.

Hawaiian Wedding Cake

Looking for a quick and easy treat? This Hawaiian Wedding Cake comes together in a snap and tastes like a piña colada on your plate.

Explore Aloha Dreams

Things to do Big Island of Hawaii
Dream Home Bathroom

EXPLORE

If you're planning a vacation to Hawaii, I've got you covered on the very best places to go!   From many amazing restaurants to incredible adventures in the surf and on land, this is your go-to source for unique and exciting things to do on the Big Island of Hawaii.  Or just take a Virtual Vacation!!    Let's go!

SAY YES!

If you've been asked to cook for a large group activity, be it a Girl's Camp or a Graduation Party, say Yes!  I'm here to help.  From Menus to Game Plans to Recipes, I'll help you keep on schedule and turn out amazingly delicious food if you're cooking for a crowd!  My recipes are tested and trusted.    Let's cook! 

AHONUI

Ever wished you could build your dream home?  Like amazing house design and home building ideas?  Me too!  Join me as I design and build a home on the Big Island of Hawaii. Follow along while I design each room. Enjoy a front row seat for the entire amazing construction process.  Let's play!

PARTY

Would you like to throw a Luau, but not sure where to start?   Want to know how to build a tiki bar and roast a pig?  Here's everything you need to have a luau.  How about a Christmas Feast or even a fabulous dinner for your neighborhood supper club?  You've come to the right place.    Let's party!

Sausage, Egg and Cheese Sliders for a Crowd

Sausage, Egg and Cheese Sliders for a Crowd

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Sausage, Egg & Cheese Breakfast Sandwiches

Peaches and Cream Bars

Move over McDonalds.  These sweet and savory breakfast sliders are perfect for serving a crowd.  They can easily be made the day before and simply heated up when you’re ready to serve.

They will have your house smelling so good your family will be waiting at the table, at least mine was!  A few simple ingredients and a few minutes in the kitchen give you a fabulous breakfast.  It’s a real crowd pleaser.

Expect recipe requests!

Large Group Size

 

Sausage Egg & Cheese Breakfast Sandwiches
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Course: Breakfast
Cuisine: American, Cooking for a Crowd
Servings: 12 servings
Author: Betsy Edwards
Ingredients
  • 2 (16 ounce) roll Pork Sausage - mild
  • 12 King's Hawaiian dinner rolls
  • 8 large eggs - scrambled
  • 6 slices Monterey jack cheese - cut into quarters
  • 6 slices American cheese
  • 1/2 cup butter - melted
  • 1/4 cup maple syrup
Instructions
  1. Preheat oven to 350°F.
  2. Form sausage into 12 patties, making each slightly larger than a dinner roll. Heat a large skillet over medium heat. Add sausage patties to skillet and cook until completely cooked through. Remove from skillet and set aside.
  3. While sausages are cooking, cut rolls in half lengthwise (keeping rolls in a sheet if possible). Place bottom half of rolls in a 9 x 13 baking dish.  Set tops aside.

  4. Place a heaping spoonful of scrambled eggs onto each bottom rolls. Top eggs with 2 quarter slices of Monterey jack cheese. Place sausage patty on top of  Monterey jack cheese and top sausage with 2 quarter slices of American cheese.  Place top half of buns on top of bottom buns.

MAKE AHEAD NOTE: Can be made to this point and refrigerated, covered, for up to one day.
  1. Combine melted butter and maple syrup in small bowl. Brush over tops of rolls allowing sauce to drip down sides and into bottom. Use entire amount.
  2. Bake 15-20 minutes at 350 degrees or until cheese is bubbly and melted. Serve hot.

  3. MAKE 

Aloha Dreams

Welcome to Aloha Dreams!

I'm so glad you dropped by.  I'm Betsy.  Here you'll find my favorite fabulous, trusted recipes - everything from delicious, quick meals for your family to wonderful classics made easy.

I'm also here to help you with large group recipes from 20 to 200.  So next opportunity you get to cook for a large group - Say 'Yes!'  Then relax. I've got your back.

Ever wished you could build your dream home? How about building your dream home in a tropical paradise?  Join me, room by room, as we design and build a fabulous dream home in Hawaii!

Large Group

 

Sausage Egg & Cheese Breakfast Sandwiches for a Crowd
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Breakfast
Cuisine: American, Cooking for a Crowd
Servings: 40 servings
Author: Betsy Edwards
Ingredients
  • 4 (16 ounce) rolls Pork Sausage - mild
  • 40 King's Hawaiian Sweet dinner rolls
  • 3 dozen large eggs
  • 1 1/2 cups evaporated milk (12 ounces) (Do NOT use sweetened condensed)
  • 1 tablespoon Lawry’s seasoned salt
  • 10 slices Monterey Jack cheese - quartered
  • 10 slices American cheese - quartered
  • 1 cup butter - melted
  • 1 cup maple syrup
Special Equipment
  • 1 (18 x 13 inch) half sheet pan
  • 2 (9 x 13 inch) baking pans
Instructions
  1. Preheat oven to 350°F.  Thoroughly grease two 13x9 baking dishes.  Set aside.

  2. Spread sausage evenly in the bottom of a half sheet pan.  Pat down and set aside.  

  3. Scramble eggs, evaporated milk and seasoned salt in a bowl, then pour into the two 13x9 well greased baking dishes.  Bake eggs and sausage at 350F for 18-20 minutes or until the eggs are set and the sausage is done (170F).  Cover the eggs with a sheet of parchment if necessary to keep the tops from getting brown.

  4. While sausage and eggs are cooking, cut rolls in half lengthwise (keeping in a sheet if possible). 

  5. When done, remove the sausage and eggs from oven (keep oven on), remove sausage from the pan and cut sausage into 40 patties (8 rows by 5 rows).  Pour out sausage grease and wipe down the half baking sheet.  

  6. Place bottom half of rolls in the half sheet baking pan.  Place 1 sausage patty on each roll bottom.  Slice each dish of eggs into 20 pieces. Place 1 egg slice on each sausage patty.  

  7. Top eggs with 1 quarter slice of Monterey Jack cheese and 1 quarter slice of American cheese. Carefully place top half of buns on top.

MAKE AHEAD NOTE: Can be made to this point and refrigerated, covered, for up to one day.
  1. Combine melted butter and maple syrup in small bowl. Brush over tops of rolls allowing sauce to drip down sides and into bottom. Use entire amount.
  2. Bake at 350 degrees F for 15-20 minutes or until cheese is bubbly and melted. Serve hot.

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