Yesterday we have our last all-church breakfast before going to our fall schedule. We had perhaps 60-70 people, and it went very well. I used a recipe from my cookbook, “Simplified Southwestern Casserole.” I added some fresh chopped poblano peppers and some frozen corn kernels. It was a huge hit! The cheese and veggies can be prepped ahead of time and spread out in the pans, thus leaving only the mixing of the cornmeal mixture for the last minute. You can see in the picture that I used the disposable half-size pans to bake the casseroles. Each one of them holds 1 1/2 times the recipe, so I made six times the recipe for four panfuls. We have one pan left over, but that missing section represents the depredations we made this morning for our own breakfast. I will probably freeze the rest in individual serving-size baggies.
As we head into the fall and (we all fervently hope) a somewhat-normal season, you might be well advised to keep this casserole in mind, as well as all the other recipes and ideas I have for feeding large groups.
Note: My cookbook is also available on Amazon.