Does it feel like we just had Christmas? It does? Well, guess what, babes… it’s Easter now. I don’t make the rules or control the passage of time, but I’m here to hold your hand when I remind you the family is expecting to come over to yours for Easter lunch or dinner, and eggs are hella expensive.
So I made you this Easter dinner that costs $40 and serves 8. $5 per serving? It’s almost like a punchline that belongs in a 20th-century comedy, like The One Where They Have to Serve Easter Dinner for 8 People. You know the drill.
OK, but not only is it super affordable, but it’s super easy. Because we do not have time! Easter baskets! Easter egg hunts! Cute bunny butt pancakes to post on Facebook! Matching outfits! Clearing off your kitchen island like you can always see through the piles of stuff all the way down to the quartz!
Here’s how it works:
We’re centering the meal around a classic spiral ham. This takes you like, zero effort, prep, or planning. You can bake the ham with the glaze if it comes with one, or you can serve it nakey, as-is, and it’ll all be delicious. That part’s done, and it costs $13 at Walmart. Next!
I was initially thinking of doing a classic potatoes au gratin for the spud side, but it’s just generally more work and more money than I felt was necessary. Instead, I felt inspired by a recent recipe for hamburger hash brown casserole I worked on for Easy Cheap Recipes. It was absolutely delicious, perfectly savory and creamy, and tremendously easy to make. So I just removed the hamburger and subbed this creamy hash brown casserole in for this menu. You’ll really, really love it.
For greens, we’re keeping it simple with garlicky sautéed green beans. We’re using frozen green beans, which are cheaper and easier than fresh, but flash frozen at the peak of freshness so always great quality (Unless you leave them in your freezer for like, two years and they get freezer burn… Uh… for example). Simple, flavorful, fresh. Check, check, check.
Carrots, of course! We have to have carrots. And what’s a carrot without a honey-butter sauce to swaddle it in? A sad carrot, I think it has to be. We’re not sadists, so we’re giving the carrot the honey-butter sauce it (and we) wants. We’re using a premade honey butter to make it extra super easy.
Keep the honey butter out, because we’re slathering it on dinner rolls. Soft, doughy brown-and-serve rolls are cheap at Walmart and elevated with that honey butter. I will eat like all of them if you invite me. So maybe don’t invite me. Or maybe do, but just buy two packages of rolls?
Finally, we’re ending with a very simple strawberry shortcake that’s super fresh, made with a bakery poundcake, frozen strawberries, and whipped topping. Hits the mark every time, and it’s a beautiful way to usher in spring. Another one that takes next to no effort but is so satisfying.
Here’s the pricing for this menu, as of March 2026
Doable, non?
You can add in a batch of deviled eggs for a couple bucks: you only need about 8 eggs to serve 8, a dollop of mayo, mustard, butter, and paprika.
I got everything at Walmart to make it simple and keep it affordable.
$40 Easter Dinner Menu for 8
Ham
1 3-5 lb. spiral honey ham
Bake with glaze or serve cold according to package directions.
Easy Hash Brown Casserole
1 medium yellow or white onion, diced
3–4 cloves garlic, minced (or more if you like it garlicky)
26 oz bag frozen shredded hash browns (don’t thaw)
1 (10–11 oz) can condensed cream of chicken soup
1 (10–11 oz) can condensed cream of mushroom soup
1 cup sour cream
2 cups shredded cheese (sharp cheddar or or Colby-jack) — about 1 cup mixed in, 1 cup for topping
1 ½ tsp garlic powder
1 ½ tsp onion powder
1 ½ tsp black pepper
Salt, to taste (you may not need any - the soups are already plenty salty)
Crispy fried onions, crushed cornflakes, or crushed butter crackers to top - optional
Preheat oven to 375 °F. Grease a 9×13 casserole dish (or 8×8 if you want a smaller batch).
Add a little oil to skillet over med heat, add diced onion and minced garlic and cook until onion is softened. Drain excess grease.
In a large bowl, combine frozen hash browns, both cans of cream of soup, sour cream, 1 cup shredded cheese, garlic powder, onion powder, and black pepper. Stir until well mixed.
Spread the mixture evenly in the prepared casserole dish.
Sprinkle the remaining 1 cup shredded cheese over the top. If using crunchy topping, sprinkle crispy fried onions (or crushed crackers / cornflakes) on top and dot with a few small pats of melted butter.
Bake uncovered for ~45–50 minutes, until cheese is melted, casserole is bubbly, and top is golden/browned. If you used crunchy topping, you can broil for last 2–3 minutes for extra crispiness (watch closely so it doesn’t burn).
Rest & serve: Let the casserole rest 5–10 minutes before serving so it firms up a bit.
Garlic Green Beans
2 (12-oz) bags frozen green beans
1–2 tablespoons oil
3 cloves garlic, minced
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
Heat the oil in a large skillet over medium-high heat. Add the green beans straight from frozen. Cook, stirring occasionally, until hot and most of the moisture has cooked off, about 6–8 minutes.
Add the garlic, salt, and pepper. Cook 30–60 seconds, just until the garlic is fragrant — don’t let it brown.
Taste and adjust seasoning. Serve hot.
Honey Butter Carrots
2 lb. bag baby carrots
1–2 tablespoons oil
½ teaspoon salt
1½ tablespoons cinnamon honey butter
Optional: black pepper
Heat oven to 375º.
Toss the carrots with oil and salt. Spread in an even layer on a sheet pan.
Roast for 30-35 minutes, stirring once, until tender and lightly caramelized.
While hot, transfer to a bowl and toss with the honey cinnamon butter until coated. Taste and add pepper if you want. Serve warm.
Warm Honey Butter Rolls
1 package dinner rolls
More of the premade cinnamon honey butter from the carrots
Heat oven to 375º. Place the rolls on a baking sheet or in a baking dish. Loosely cover with foil.
Warm in the oven for 5-7 minutes, just until heated through. Don’t overbake.
Transfer rolls to a basket or serving dish. Let the honey cinnamon butter soften at room temperature and serve alongside for spreading.
Strawberry Shortcake
1 12-oz pound cake
1 16-oz. bag frozen strawberries, thawed
1 8-oz. container whipped topping
Mash thawed strawberries, add a little sugar if you want. Slice shortcake, top with strawberries and a little spoonful of whipped topping