20 Low-Stress Holiday Week Dinners for When Guests Are in Town

King Ranch Chicken Casserole

“There are near-infinite ways to make this casserole your own. Here are just a few ideas: Substitute Monterey Jack for the cheddar cheese, stir chopped jarred chipotle peppers in adobo sauce into the cream cheese mixture for a smokier and spicier flavor profile, or add some chicken bouillon granules to the cream cheese mixture to mimic the flavor of cream of chicken soup” —Liz Mervosh, Recipe Developer

Slow Cooker Dr Pepper Pulled Pork

“It’s sweet, salty, and a little bit spicy. While you could use this pulled pork in all sorts of ways (steamed buns, tacos, sandwiches…), I personally enjoyed mounding it on a bun slathered with chili-mayo and topped with sweet-n-sour pickled red onions.” —Gavin McCord, Recipe Developer

Johnny Mac Casserole

“When I first left the nest and needed to fend for myself, I turned to Johnny Mac over and over. It checked all the boxes: yummy, easy, filling, and I never had to write down the recipe—it was too simple to forget. The other big plus? This makes a lot of food, so I had leftovers for days.” —Joey Firoben, Recipe Developer

Golden Chicken Tortellini Soup

"Rotisserie chicken and frozen tortellini make this soup both quick and satisfying. It’s ready in just 35 minutes, and leftovers keep well in the fridge or freezer. So it’s perfect for meal prep or busy nights.” — Checka Ciammaichelli, Recipe Developer

Shipwreck Casserole

“Almost every version of shipwreck casserole I’ve seen includes some sort of potato, most often lots of raw potatoes that are peeled and sliced very thinly. In my recipe, frozen hash browns make it quicker and easier. Plus, the hash browns get incredibly crispy on the bottom and top of the casserole.” —Nick Evans, Recipe Developer

Best Beef Chili

“On any given Saturday morning, I might start this early and give it a long, lazy simmer while I sip my coffee, read the paper, or throw in a load of laundry. I can call up friends and have an impromptu, casual gathering with very little elbow grease.” —Sally Vargas

This recipe makes 16 cup of chili, which is perfect for feeding a crowd. Pair it with cornbread and set out bowls of various toppings so each person can select their own.

Loaded Baked Potatoes

“Whether you set up a toppings bar and let people choose their own, or serve them up ready to eat, I think your family will love these! Potatoes are an incredibly flexible starting point for so many flavor combos!” —Nick Evans, Recipe Developer

Cheesy Baked Tacos

“My top reasons for baking tacos are ease and crispy cheese. It’s flat-out easier to toss a bunch of tacos in the oven instead of flipping them in a skillet, and they all cook at once. And while the tortillas come out lightly crisp thanks to a high-heat oven and a bit of cooking spray, the real treasure here is the cheese that seeps out of the sides of the tacos and onto the hot baking sheet.” —Laurel Randolph, Associate Editorial Director

Creamy Baked Mac and Cheese

Traditionally, macaroni and cheese starts with a roux and a bechamel sauce. Bechamel is a combination of butter, flour, and milk. I realize it’s sacrilege to skip a foundational sauce like this when making mac and cheese, but I did it for a couple of reasons. First, pasta is already starchy. I didn’t really need more starch in the form of flour. Second, if I can skip a step and still make tasty mac and cheese on a weeknight, I’m going to.” —Summer Miller, former Senior Editor

Easy Chicken Pot Pie

“One thing I love about this recipe is that it’s so make-ahead friendly. Prepare the filling, and top it with the dough as early as a day ahead. Wait until you’re ready to bake the pie to brush the egg wash on. The egg wash will dry out and crack as the pie bakes if you brush it on too early.” —Marta Rivera, Recipe Developer

Easy Chicken Enchilada Casserole

“You can assemble this chicken enchilada casserole a day in advance and store it in the fridge, covered. Take it straight from the refrigerator to the oven, but give it five to ten extra minutes to cook.” —Marta Rivera, Recipe Developer

Slow Cooker Sausage, Kale, and Potato Soup

“If you want to make this recipe with zero chopping, you can grab a bag of prechopped kale at the store. The bagged stuff often includes pieces of stems, but they’ll become tender in the slow cooker as the soup simmers away.” —Jessica Furniss, Recipe Developer

Baked Ziti

“You can assemble this ahead, and either refrigerate or freeze it before you do the final baking. If you freeze it, thaw it in the refrigerator overnight before baking. You can also freeze a baked ziti, and reheat it thawed or frozen.” —from the Editors of Simply Recipes

Loaded Sheet Pan Nachos

“Sheet pan nachos are a speedy, one-pan meal that’s perfect for family dinners or parties. Cleanup is easy since everything bakes on one sheet, and the nachos are served right from the pan.” —Carrie Havranek, Recipe Developer

Easy Shepherd's Pie

“The beef mixture can be made up to two days ahead of time and stored in an airtight container in the fridge. Or make the whole casserole ahead, cover the dish with plastic wrap, and store in the fridge for up to a day. Let it sit out on the counter while the oven preheats, then add a few minutes to the bake time.” —from the Editors of Simply Recipes

Shortcut Sunday Sauce

“My favorite way to enjoy this two-ingredient sauce is over spaghetti. Other pastas work great too, like penne or even fettuccine. Another less traditional way we often enjoy it is with a can of cannellini beans stirred in and a large loaf of crusty no-knead bread on the side for dipping.” —Jessica Furniss, Recipe Developer

Pizza Lasagna

“I prefer to use oven-ready lasagna when I’m in a time crunch, especially for a weeknight dinner. Unlike traditional dry lasagna noodles, oven-ready lasagna noodles don’t need to be boiled, then tested to make sure they’re al dente, then drained, and then lightly drizzled with oil to keep them from separating.” —Frank Tiu, Recipe Developer

One-Pot Taco Pasta

“You can use different pasta shapes like shells, rotini, cavatappi, or fusilli when making one-pot taco pasta. You can also add one cup of frozen or drained canned corn or one and a half cups of drained black beans when you add the tomatoes, or stir in a five-ounce bag of fresh baby spinach during the last minute of cooking.” —Julie & Amy Luxemberg, Recipe Developers

Baked Ground Beef Tacos

“This meal works for fussy eaters because you’re in control of every step. You know your family best and you choose how to cook the meat and season it. You choose the cheese (or skip it), then let the oven put the finishing touches on everything and leave the garnishing to your lucky diners. There are plenty of opportunities for ‘selective’ eaters to customize their tacos.” —Sara Haas, Recipe Developer

Cheeseburger Casserole

“This casserole can serve as your main course, and it is excellent paired with garlic bread or chewy dinner rolls. For a balanced meal, pair with a side of roasted vegetables like carrots, broccoli, and Brussels sprouts. A garden or tossed salad is the perfect complement as well.” —Eric Jones, Recipe Developer