And the foods that really went over big were the ones with very inexpensive ingredients, so the whole things could have been done WAAAAAY less expensively. (And if we hadn't had so many family members to placate,a lot more simply, with simpler menu.)
Storage and reheating are another matter.
We required the loan of a neighbor's fridge and freezer as things were prepared ahead of time and accumulated.
And we re-heated on site, where they had cafeteria sized ovens, so we could re-heat 8 steamer pans at a time.
If all this were being done at home, you might need to commandeer the kitchens of your two nearest neighbors, morning of.
We used mostly 1/2 steamer pans, but most of the recipes were tested for 13 X 9 pans, so liqueds amounts, reheating times, etc. are a little vague.

A couple of hints, do NOOOOOOOOT let people who don't know what they are talking about hover around and cast doubts on the amounts you are preparing and buying. We ended up with drastic amounts of extra food because certain family members (who shall remain nameless,) offered little advice beyond raised eyebrows and quizzical comments -- "that's all you're serving? "I wonder what will people who DON'T like carbohydrates will eat," "I don't think anyone will eat THAT dish..."

Everyone will tell you that you need to "balance" your menu, but the most important balancing may turn out to be between things that are served hot and served cold; things from scratch and things purchased ready made; or things that require last minute prep and things that are good to go.

Also, have excess of non-perishable things, like disposable aluminum pans, (it is cheaper to buy an enormous pack of them at Costco or GFS than buy in two-packs,) pop, champagne, etc., on hand, you can return them (check this out at place of purchase first.)

And this was a big surprise -- if you scout around, you can often buy fabric tablecloths, even for banquet sized tables, and good plates for way less than rental and even a bit less than good quality paper. One of the reasons the party looked so dazzling (and we're told it did...) was the gorgeous blue damask tablecloths we bought on clearance at a big national chain linens store for less than $5 a piece (had to go to more than one outlet, but it's a big chain,) and the glass buffet plates from IKEA (50 cents a piece.) If people are expecting paper and you can afford it, it's a lovely upgrade.

Main course -
Green beans almondine (1 3/4 # 10 cans, approx. 1 3/4 gallons)
Cold pea salad (4 lbs frozen peas,)
Cream cheese date-pecan strata (tripled recipe, baked and served in 2 half-steamer pan))
Chicken tetrazini (3/4 of a half steamer pan)
Impossible breakfast pie (spinach/cheddar) (a half-steamer pan)
Impossible breakfast pie (sausage/cheddar) (a half-steamer pan)
Hash brown Potato casserole (2 half-steamer pans full)
Platter of various smoked, pepper, honey roasted, etc. turkey (this was virtually untouched)
Rolls and butter (also virtually untouched)

Beverages
Orange Juice (6 1/2 gallons)
Champagne (1 case, served mostly as mimosas in pitchers to adults, since we had two cases, we should have "pushed" it more)
One 2 liter bottle of each - cola, diet cola, sprite, ginger-ale
1 gallon iced tea (sweet tea)
Coffee (maybe 50 cups?)
Decaf coffee (maybe 15 cups)
(1/2 & 1/2, sugar, 3 varieties artificial sweeteners, shakers of cocoa and cinnamon, and a bottle of Italian flavoring syrup, can't recall the flavor)
Hot Tea (a dozen cups, tops, many varieties offered, English Bkfst, Earl Grey, Amaretto, plain old Liptons)
Milk (1 1/2 qts)

Note -- this was winter, indoors, but it was Florida, and quite warm (though air-conditioned,) which I suppose affects the beverage consumption. In snow country, more hot coffee would have been served, w might have gone with hot cider as the main beverage (with rum? just a thought)

Dessert
Purchased sheet cakes (less than 1/2 sheet was actually eaten, but they were GREAT cakes, Costco, and we enjoyed them for the next week)
Also, cookies, brownie bites, etc. virtually untouched

I imagine this seems redundant, a lot of sausage, too many almonds, a lot of eggy-cheesy stuff, but the things offered for variety (veggies, fruit, lean meat,) didn't go over.

The items people would have eaten more of, or asked for the recipes for the most (although literally every recipe was requested by at least two people,) were the strata, the B-B-Q sausage (embarrassingly easy,) and the sausage balls.

(MUST start the day before)

15 slices white bread, cubed, crusts removed (I would avoid "spngey" Wonder types, a nice potato bread works well)
8 oz cream cheese
1 cup chopped dates
1/2 c chopped pecans
8 eggs
1 cup milk
1 c Half & Half
1/3 c maple syrup
Large dash of cinnamon

For Streusel Topping:
1/2 c brown sugar
1/4 cup butter
1 c. flour

Place 2/3 of the bread cubes in a greased 13 X 9 pan.
With two spoons but small dabs of cream cheese over entire surface.
Sprinkle with dates and pecans.
Mix beaten eggs, milk, Half-and-Half, syrup and cinnamon, pour over bread in pan. Top with remaining bread cubes. (Depending on size of pan, you may need to press it all down lightly at this point to make certain all the bread will be moistened. In big pan, we even had to "weight" it a little.)
Cover with foil and refrigerate overnight.
Remove from refrigerator, let sit 30 minutes.
Bake covered at 350 for 30 minutes.
Cut topping ingredients together.
Uncover pan, sprinkle with streusel and bake 30 minutes more, until center is set (you may need to lower temperature and bake a little longer to ensure this without burning edges.)

Can be frozen or refrigerated at this point and reheated, covered. leftovers warm up well in microwave.

This strata wa a HUGE success, one of the most delicious breakfast entrees I've ever had (not my recipe, so I'm not bragging ;-))
..
Chicken (or turkey, buy whatever's most cost-effective,) Tetrazini
(13 X 9 pan, serves 12)

2 T dried minced onion
2 c. sliced mushrooms
1/2 c butter
1/2 c. flour
1/4 t salt
1/4 t pepper
1 t poultry seasoning
1 qt chicken broth (I use the water I've cooked the chicken in)
1 c. half and half
1/2 c. cream sherry
1 lb spaghetti, cooked and drained
2 to 3 lbs cooked chicken breast, diced
2 c. grated cheddar
1/2 c. sliced almonds

(makes half-steamer pan, serves 24 or 16 of my family...)

2 lbs. browned (and WELL drained,) bulk sausage and 2 lbs frozen broccoli cuts, barely cooked and drained

OR

3 lbs. browned (and WELL drained,) bulk sausage

OR

3 lbs frozen spinach, thawed and drained

AND

3 T dried minced onion, rehydrated
4 c. shredded cheddar
2 c. milk
1 1/2 c, Half and Half
7 eggs, beaten
1 3/4 cups Bisquick-type baking mix
3/4 t pepper
1 and 2/3 c. sour cream
(1/2 tsp salt if there is no sausage in the recipe

Blend sausage and/or vegetables and onion and spread in a lightly greased pan.
Sprinkle cheese over top.
Beat eggs lightly (I used a whisk,) then add liquids, seasonings and Bisquick till blended. Stir in sour cream.
Pour over pan.
Cover, bake 30 minutes at 350, uncover, bake 15 to 30 minutes more until browned and knife inserted in center comes out clean.

THANK YOU!!!!!!!

Hash Brown Casserole

2lb bag of Hash Browns
8 oz container of Sour Cream
10.5 oz can of cream of chicken soup
10.5 oz can of cream of mushroom soup
8 oz bag of shredded cheese (your choice of flavor)
1/2 cup of diced green onions
1 lb of bacon (use renderings if desired), or ham, or sausage.
1/2 cup of chopped Portobello Mushrooms
Salt and Pepper to taste.

Directions:
Use whatever type of hash browns you want, I have found that the shredded work best. Cook your bacon placing the renderings (grease) aside as you cook allowing the bacon to cook and drain at the same time. When completed use a little of the renderings to sauté your mushrooms and green onion for approximately two minutes on a medium heat. All we want to do is to remove some of the moisture from them.

While those are cooking, place your sour cream, soups, and 3/4 of your cheese together and mix in a large bowl. When the bacon has cooled, dice into pieces. Mix in your cooled mushrooms and onion mixture.

If your hash browns are frozen allow them to defrost and drain well before mixing them together with everything else.

If desired, add a portion or all of the bacon grease to the mixture. While I know this isn't health conscience, I can tell you it adds a great bacon flavor throughout the dish.

This amount will totally fill a 9 X 13 pan. Put your mixture into a greased pan and put in the oven for 30-40 minutes at 375 degrees, or until the top has browned.
To speed up the process use a microwave/oven safe dish to microwave the mixture on high for 10-15 minute, then place in the oven until the top is brown, same delicious results.

When cooked, take out of oven and sprinkle with remaining cheese. The great thing about this dish is that you can modify it endlessly. Different cheese combinations with varying types of meats and vegetables to create a customized dish for you and your family.