48 Overnight Recipes That’ll Make Mealtime a Breeze

From the Recipe Creator: This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida

From the Recipe Creator: When I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. —Lyndsay Wells, Ladysmith, British Columbia

From the Recipe Creator: I'm pleased to share the recipe for these light and tender rolls, which I've made for 25 years. I once served them to a woman who'd been in the restaurant business for half a century. She said they were the best rolls she'd ever tasted.

From the Recipe Creator: My grandma absolutely loves Italian food, so I decided to make a twist on classic sloppy joe sandwiches just for her. The mozzarella and tomato sauce are classic, and red peppers make it fun. —Kristen Heigl, Staten Island, New York

From the Recipe Creator: Starting the day with an appealing, hearty breakfast is certainly a step in the right direction when you're trying to follow a healthy eating plan. These waffles are so good that I freeze them to have some handy for busy mornings. —Mary Balcomb, Florence, Oregon

From the Recipe Creator: I appreciate the make-ahead convenience of this breakfast dish shared by a friend many years ago. I’ve served this to overnight guests, and they never fail to ask for the recipe. — P.J. Prusia, Raymore, Missouri

From the Recipe Creator: Looking for a fantastic brunch item? Then try these ooey-gooey good sticky buns. They use frozen roll dough and couldn't be simpler to make. The buns rise overnight in the refrigerator, so you just need to bake them the next morning.—Athena Russell, Florence, South Carolina

From the Recipe Creator: These zippy barbecue sandwiches make for fun late-summer dinners and are perfect for potluck gatherings, too. The coleslaw topping adds the perfect tangy crunch. —Gilda Lester, Millsboro, Delaware

From the Recipe Creator: Start this breakfast the night before so you can get some extra sleep in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana

From the Recipe Creator: Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. —Louise Gilbert, Quesnel, British Columbia

From the Recipe Creator: I've made this tasty egg dish for breakfast, brunch, even dinner as a side dish. This is not your run-of-the-mill strata. —Lynn Licata, Sylvania, Ohio

From the Recipe Creator: This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida

From the Recipe Creator: My family loves this tender and juicy roast, so we eat it a lot. The sweet and salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama

From the Recipe Creator: I got this roasted potato salad recipe from my sister-in-law and I've made it numerous times at the request of friends and co-workers. It's quick and easy, which is just what I need in my busy life. I learned how to cook from the two best cooks I know—my mom, Arline, and my Grandma Etta. —Ginger Cusano, Sandusky, Ohio

From the Recipe Creator: This is an old standby when time's limited and guests are expected for dinner. It's a combination of several easy lasagna recipes I have tried over the years. —Mary Grimm, Williamsburg, Iowa

From the Recipe Creator: Crisp garden-fresh cukes are always in season when we hold our family reunion, and they really shine in this simple salad. The recipe can easily be expanded to make large quantities too. —Betsy Carlson, Rockford, Illinois

From the Recipe Creator: I always told my sister, Karen, I'd marry a cowboy—and I did! Patrick and I had a festive farm-style wedding. My mother prepared all the side dishes, including this tongue-tingling salad. —Kendra Waterbury, East Thetford, Vermont

From the Recipe Creator: For years, people have told me I make the best hot dog chili out there. It’s timeless, it’s family-friendly, and I carry the recipe with me because people ask for it. —Vicki Boyd, Mechanicsville, Virginia

From the Recipe Creator: For a casual holiday lunch or supper, you'll have a guaranteed winner with this stacked-high, Italian-style sandwich. I like the convenience of assembling it a day in advance. —Pat Powell, Wooster, Ohio

From the Recipe Creator: Recipes that don't tie me to the kitchen—that’s what I’m all about. I make this luscious dish the night before breakfast or brunch with guests. —Patricia Harmon, Baden, Pennsylvania

From the Recipe Creator: When I was a kid, my mom made baked beans all the time. Sometimes we'd turn this side into a main dish by adding sliced hot dogs. —Brenda Brooks, Bowie, Maryland

From the Recipe Creator: My husband, Dave, and I have been in a dinner group with three other couples for a few years. We often share our recipes. This grilled pork was served by one of the couples, and I decided to "pear" it with this fabulous salsa. —Suzan Ward, Coeur d'Alene, Idaho

From the Recipe Creator: The Asian influence here in the Hawaiian islands inspired my char siu recipe. It’s tasty as is, in a bun or over rice. We make it often so we have leftovers to add to fried rice, ramen and salads. —Karen Naihe, Kamuela, Hawaii

From the Recipe Creator: This variation of the popular Italian dessert is so easy to assemble. It's convenient, too, since you can make it the day before your dinner party or potluck. —Linda Finn, Louisville, Mississippi

From the Recipe Creator: Every time we have a gathering or company, folks request this. My husband convinced me to enter it in a local chili contest, and I won third place! It's quick and easy. If I don't have fresh garlic, I use minced garlic from a jar. —Carrie Birdsall, Dallas, Georgia

From the Recipe Creator: My family loves the variety this casserole offers. It’s unlike anything else I’ve made. —Brenna Norby, Grand Forks, North Dakota

From the Recipe Creator: Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California

From the Recipe Creator: I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas

From the Recipe Creator: The glorious colors of the fruit make this a festive salad. Slightly sweet and chilled, it makes a nice accompaniment to a grilled entree. —Marlon Kirst, Troy, Michigan

From the Recipe Creator: Easy and cheesy, my go-to casserole for action-packed mornings has made many appearances at holiday breakfasts, potlucks and even my daughter's college apartment to feed her hungry roommates. —Patty Bernhard, Greenville, Ohio

From the Recipe Creator: Everyone in my family loves this recipe and its sweet marinade made with ginger, pineapple and a splash of whiskey. Want even more intense flavor? Let the chicken marinate for two full days. Wow! —Jodi Taffel, Altadena, California

From the Recipe Creator: I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but eventually I got it. I've made it for many meals, and our daughters copied the recipe when they married. —Eileen Duffeck, Lena, Wisconsin

From the Recipe Creator: You'll need just five ingredients to feed a crowd these tender and tangy Italian beef sandwiches. On weekends, I start the roast the night before so I can shred it in the morning. —Lori Piatt, Danville, Illinois

From the Recipe Creator: My husband and I spent a long weekend at a bed-and-breakfast not far from our home. The owners shared this delicious recipe with me, which I made my own with a couple of simple changes. —Jennifer Cramer, Lebanon, Pennsylvania

From the Recipe Creator: This salad is an all-time favorite. I reach for the recipe whenever I need a dish to pass. It is easy to make, can be assembled ahead of time and looks marvelous. —Noreen Meyer, Madison, Wisconsin

From the Recipe Creator: I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. —Iola Egle, Bella Vista, Arkansas

From the Recipe Creator: My mother used to make this salad on holidays. With all the cabbage that is grown here, this coleslaw recipe is a real natural for us! —Deb Darr, Falls City, Oregon

From the Recipe Creator: This slow-cooked potluck chili makes an awesome filling for a little bag of walk-around nachos. Cut the bag lengthwise to make loading your fork easier. —Mallory Lynch, Madison, Wisconsin

From the Recipe Creator: This recipe was Mom's scrumptious scheme to get her kids to eat vegetables. She never had any trouble when she served this colorful crunchy salad. Mom thought this salad was a real bonus for the cook since it must be made the night before. —Dorothy Bowen, Thomasville, North Carolina

From the Recipe Creator: I make these tasty loin chops all the time and my family never tires of them. I whip up this pork chop marinade and let them soak overnight to get them tender. —Jean Neitzel, Beloit, Wisconsin

From the Recipe Creator: Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect for busy mornings and special occasion breakfasts alike. —Lisa Sammons, Cut Bank, Montana

From the Recipe Creator: This tasty chicken marinates overnight. The next day, I just pop it on the grill for dinner in no time. —Cindy DeRoos, Iroquois, Ontario

From the Recipe Creator: After tasting this cool salad at a family reunion, I immediately asked for the recipe. It has tricolor pasta, sweet corn, juicy tomatoes and crunchy peppers to make it pretty and tasty. —Bernice Morris, Marshfield, Missouri

From the Recipe Creator: When a hungry crowd is coming over, we plan to make our juicy pork a day ahead. I call the sauce "Mojo" because it’s loaded with zingy flavors. —Theresa Yardas, Sheridan, Indiana

From the Recipe Creator: Filled with sausage, sweet pepper and cream cheese, these roll-ups are excellent for unexpected visitors, a cocktail party or a halftime snack. Besides being easy to make, they can be done way ahead and kept in the freezer. All you have to do is pop them into a hot oven! —Cindy Nerat, Menominee, Michigan

From the Recipe Creator: To come up with this dish, I used a number of different recipes, plus some ideas of my own. It's great for a potluck because it's made the night before and the flavor keeps getting better. Whenever I serve it, I'm inundated with recipe requests. —Ruth Lovett, Bay City, Texas

From the Recipe Creator: Brining the meat overnight helps make these BBQ chicken sliders taste exceptionally good. Plus, they're so tender, they melt in your mouth. —Rachel Kunkel, Schell City, Missouri