A Southern Easter lunch or supper is a meal that is full of everyone’s favorites in my family. While the eggs have been dyed and hidden in every imaginable hiding spot for the younger members of the family to find, this simple and easy Easter meal is ready to be enjoyed as soon as the prize egg is found!
A Southern Easter Menu
You can easily prepare much of this meal ahead of time and keep in the refrigerator to be warmed for Easter lunch or supper.
Simple Make-Ahead Cooking Timeline
Two Days Prior
Prepare the following dishes and store in refrigerator.
- Ham
- Green Beans
- Squash Casserole
- Deviled Eggs
- Lemonade
One Day Prior
Set tables.
Arrange serving platters and utensils on buffet or table. Use placeholders to identify which dishes will go in each of the platters.
Prepare the following dishes and store in refrigerator.
- Company Potatoes – Cook potatoes without adding sour cream and cheese. When heating to serve, add the sour cream and cheese at that time.
- Fried Corn
- Maytag Wedge Salad – cut wedges, but do not dress with Maytag crumbles and dressing until ready to serve.
- Banana Pudding
Bake Sally Lunn Bread and keep in an airtight container or on a cake plate covered tightly.
1 Hour Prior
Reheat the following dishes.
- Ham
- Company Potatoes – with sour cream and cheese
- Squash Casserole
30 Minutes Prior
Reheat the following dishes.
- Green Beans
- Fried Corn
10 Minutes Prior
Assemble Wedge Salads.
Place everything on buffet for serving.
What’s on your Easter menu?
This sounds absolutely perfect, Robyn. Beautiful menu! Happy Easter to you and your family!