25+ Easy Cheap Sunday Lunch Recipes for Every Palate

Sunday lunch is a cherished tradition in many households. It’s a time to gather with family and friends, share a meal, and enjoy each other’s company.

However, with rising grocery prices, finding meals that are both affordable and delicious can sometimes feel like a challenge.

Fortunately, you don’t need to break the bank to make a satisfying, hearty meal.

In this blog post, we’ve curated a collection of 25+ cheap Sunday lunch recipes that will leave your stomach full and your wallet happy.

From hearty soups and stews to comforting casseroles and one-pan dishes, these recipes are packed with flavor while being budget-friendly.

So, whether you’re cooking for a large family or just looking for an easy meal to whip up, these recipes will have you covered.

25+ Easy Cheap Sunday Lunch Recipes for Every Palate

Enjoying a hearty and satisfying Sunday lunch doesn’t have to come with a hefty price tag.

With these 25+ cheap Sunday lunch recipes, you can make flavorful meals that are easy on the budget without sacrificing taste or nutrition.

Whether you’re craving comfort food like baked casseroles, fresh salads, or even light pasta dishes, these recipes are designed to make your Sundays stress-free and enjoyable.

So, gather your ingredients, head to the kitchen, and get ready to create a budget-friendly feast the whole family will love!

Rustic Lentil and Vegetable Soup

This hearty lentil and vegetable soup is the ultimate comfort food for a lazy Sunday lunch. Packed with fiber, protein, and fresh vegetables, it’s nutritious, flavorful, and costs just pennies per serving. The best part? You can customize it with whatever veggies are in your fridge, making it a fantastic way to reduce waste and save money. Serve with crusty bread for a complete meal.

Ingredients:

• 1 cup dry lentils (brown or green)
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth or water
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Rinse and drain the lentils.
2. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery, cooking until softened (about 5 minutes).
3. Stir in the cumin and smoked paprika. Cook for 1 minute.
4. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 30–40 minutes, or until lentils are tender.
5. Season with salt and pepper. Serve hot with bread.

Rustic Lentil and Vegetable Soup proves that simple ingredients can create a delicious, wholesome meal. It’s filling, flavorful, and perfect for cozy Sunday afternoons. Plus, it’s even better as leftovers!

Baked Chicken and Rice Casserole

This classic casserole combines tender chicken, fluffy rice, and a creamy sauce for a comforting Sunday lunch. With minimal prep and a handful of inexpensive ingredients, it’s perfect for feeding the whole family. Toss in frozen veggies to make it a one-dish wonder, and let the oven do all the work while you relax.

Ingredients:

• 1 cup uncooked white rice
• 4 chicken thighs or drumsticks
• 1 can (10 oz) cream of mushroom soup
• 1 ¾ cups chicken broth
• 1 cup frozen mixed vegetables
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Spread uncooked rice evenly in the dish.
3. In a bowl, mix the cream of mushroom soup, chicken broth, garlic powder, onion powder, salt, and pepper. Pour over the rice.
4. Arrange the chicken on top and season with additional salt and pepper. Scatter frozen vegetables around the chicken.
5. Cover tightly with foil and bake for 50–60 minutes, or until the chicken is cooked through and rice is tender.
6. Remove foil and broil for 3–5 minutes for crispy skin.

Baked Chicken and Rice Casserole is a no-fuss meal that delivers big flavor. It’s budget-friendly, filling, and adaptable for your favorite seasonings and veggies. A true Sunday classic that will have everyone coming back for seconds!

Veggie-Loaded Frittata

A frittata is an affordable, versatile dish perfect for Sunday lunches. This recipe uses eggs as the star ingredient, paired with leftover vegetables and cheese. It’s a quick, one-pan dish that can be served warm or at room temperature, making it a hit for lazy weekends.

Ingredients:

• 6 large eggs
• ½ cup milk
• 1 cup chopped vegetables (e.g., spinach, bell peppers, zucchini)
• ½ cup shredded cheese (cheddar, mozzarella, or feta)
• 1 small onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs, milk, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add onion and cook until soft (about 5 minutes). Add vegetables and sauté until tender.
4. Pour the egg mixture over the veggies and sprinkle with cheese. Let cook on the stovetop for 2–3 minutes, then transfer to the oven.
5. Bake for 15–20 minutes, or until the frittata is set and lightly golden.
6. Slice into wedges and serve with a simple green salad or bread.

The Veggie-Loaded Frittata is a fantastic way to turn humble ingredients into something special. Quick to make, easy on the wallet, and endlessly customizable, it’s a dish you’ll return to time and again for affordable Sunday lunches.

Shepherd’s Pie with a Twist

Shepherd’s Pie is a comforting classic, and this budget-friendly version uses ground turkey or chicken instead of beef for a healthier, more affordable twist. A layer of creamy mashed potatoes tops a flavorful mix of meat and vegetables, creating a hearty Sunday lunch that’s sure to please the whole family.

Ingredients:

• 1 lb ground turkey or chicken
• 1 small onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 cup chicken broth
• 1 tsp dried thyme
• 4 medium potatoes, peeled and diced
• 3 tbsp butter
• ¼ cup milk
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Boil potatoes in salted water until tender, about 15 minutes. Drain, mash with butter and milk, and season with salt and pepper. Set aside.
3. In a skillet, sauté onion and carrots until soft. Add ground turkey and cook until browned.
4. Stir in tomato paste, thyme, and broth. Simmer until thickened, about 5–7 minutes. Add frozen peas and stir.
5. Transfer the meat mixture to a baking dish. Spread the mashed potatoes evenly on top.
6. Bake for 20 minutes, or until the top is golden.

This Shepherd’s Pie with a Twist is a satisfying, comforting dish that’s easy on the wallet. Its simple ingredients and big flavors make it a perfect centerpiece for your Sunday lunch table.

Creamy Tuna Pasta Bake

This Creamy Tuna Pasta Bake is a crowd-pleaser that combines pantry staples like pasta, canned tuna, and cheese into a creamy, cheesy casserole. It’s incredibly easy to make, packed with flavor, and a great way to feed a family on a budget. Serve it with a side salad or steamed veggies for a complete meal.

Ingredients:

• 12 oz pasta (penne or elbow)
• 2 cans (5 oz each) tuna, drained
• 1 can (10 oz) cream of mushroom or chicken soup
• 1 cup milk
• 1 cup shredded cheese (cheddar or mozzarella)
• ½ cup breadcrumbs (optional)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 350°F (175°C). Cook pasta according to package instructions and drain.
2. In a large bowl, mix tuna, soup, milk, and half of the cheese. Season with salt and pepper.
3. Combine the cooked pasta with the tuna mixture and transfer to a greased baking dish.
4. Sprinkle remaining cheese on top. If using breadcrumbs, add a light layer on top of the cheese.
5. Bake for 20–25 minutes, or until bubbly and golden.

This Creamy Tuna Pasta Bake transforms simple pantry staples into a hearty, satisfying dish. It’s budget-friendly, easy to prepare, and perfect for lazy Sundays when you want a quick, delicious lunch for everyone.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are an inexpensive, flavorful option for Sunday lunch. This vegetarian dish is loaded with roasted sweet potatoes, seasoned black beans, and a zesty lime crema, making it a healthy, budget-friendly meal that’s sure to impress.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 can (15 oz) black beans, rinsed and drained
• 1 tsp cumin
• Salt and pepper to taste
• 8 small tortillas
• Optional toppings: shredded lettuce, diced tomatoes, salsa, or avocado

For Lime Crema:

• ½ cup sour cream or plain yogurt
• Juice of 1 lime
• 1 tbsp chopped cilantro

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender.
2. Heat black beans in a small pan with cumin, salt, and pepper.
3. Mix sour cream, lime juice, and cilantro to make the lime crema.
4. Warm tortillas and assemble tacos with roasted sweet potatoes, black beans, and desired toppings. Drizzle with lime crema.

Sweet Potato and Black Bean Tacos are proof that you don’t need meat to create a satisfying meal. This affordable, vibrant dish is perfect for a light yet filling Sunday lunch, with a burst of fresh flavors in every bite.

Chickpea and Spinach Curry

This Chickpea and Spinach Curry is a rich, flavorful dish that’s both vegetarian and budget-friendly. Packed with protein from chickpeas and loaded with greens, this curry is quick to make, healthy, and pairs wonderfully with rice or flatbread. It’s a comforting, hearty option for a satisfying Sunday lunch that’s light on the wallet but big on taste.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 can (14 oz) diced tomatoes
• 4 cups fresh spinach
• 1 can (14 oz) coconut milk
• 2 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until softened (about 5 minutes).
2. Stir in curry powder, cumin, and turmeric, and cook for another minute.
3. Add diced tomatoes and coconut milk. Stir to combine.
4. Add chickpeas and spinach, cooking until the spinach wilts and the curry thickens, about 10–15 minutes.
5. Season with salt and pepper. Serve with rice or naan.

Chickpea and Spinach Curry is a wholesome and comforting dish that’s both nutritious and economical. It’s a flavorful vegetarian option that proves you don’t need expensive ingredients to create a meal full of depth and warmth. Perfect for a simple yet satisfying Sunday lunch!

Pasta Primavera with Garlic and Olive Oil

Pasta Primavera is a simple yet flavorful dish that celebrates fresh vegetables. This recipe combines pasta with sautéed seasonal vegetables, garlic, and olive oil, offering a light yet fulfilling meal. It’s quick to make, easy on the budget, and an ideal choice for a quick Sunday lunch with lots of flavor and minimal effort.

Ingredients:

• 12 oz pasta (spaghetti, penne, or your choice)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 zucchini, sliced
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• ½ cup frozen peas
• 1 tbsp fresh basil, chopped (optional)
• Salt and pepper to taste
• Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions and set aside, reserving ½ cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute.
3. Add zucchini, bell pepper, and cherry tomatoes to the skillet, and cook until vegetables are tender, about 7–8 minutes.
4. Stir in peas and cook for an additional 2–3 minutes.
5. Add the cooked pasta to the skillet, tossing to combine. If the mixture seems dry, add reserved pasta water a little at a time.
6. Season with salt and pepper and sprinkle with fresh basil and Parmesan cheese.

Pasta Primavera is a light, fresh, and easy-to-make dish that highlights the best of seasonal vegetables. With minimal ingredients, it’s an affordable, crowd-pleasing meal that’s perfect for a simple Sunday lunch. It’s quick, healthy, and satisfying – just the kind of meal you need to recharge for the week ahead.

One-Pot Sausage and Potato Skillet

This One-Pot Sausage and Potato Skillet is a comforting, filling dish that brings together savory sausage, tender potatoes, and vibrant vegetables. It’s cooked in one pan, making cleanup a breeze, and uses affordable ingredients to create a hearty meal. This dish is ideal for a low-effort, budget-friendly Sunday lunch that the whole family will love.

Ingredients:

• 4 sausages (chicken, turkey, or pork)
• 4 medium potatoes, diced
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the sausages and cook until browned, about 5–7 minutes. Remove from the pan and set aside.
2. In the same skillet, add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
3. Add the onion, bell pepper, and zucchini. Continue cooking for another 5 minutes, stirring occasionally.
4. Slice the cooked sausages and add them back to the skillet along with paprika, garlic powder, salt, and pepper. Stir to combine.
5. Cook for an additional 5–7 minutes, or until the potatoes are fully cooked and golden.
6. Garnish with fresh parsley if desired and serve hot.

The One-Pot Sausage and Potato Skillet is an easy, filling dish that’s packed with flavor. It’s made with simple, affordable ingredients but offers a hearty, comforting meal that can satisfy even the hungriest of appetites. Perfect for a stress-free Sunday lunch that’s both delicious and practical.

Veggie Frittata

A veggie frittata is a great way to use up leftover vegetables, making it an affordable and resourceful choice for a Sunday lunch. Loaded with eggs, cheese, and your favorite vegetables, this one-pan dish is not only easy to make but also delicious. It’s a nutritious, filling meal that can be served hot or cold and pairs wonderfully with a simple side salad or bread.

Ingredients:

• 8 large eggs
• 1 cup milk
• 1 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 cup spinach, chopped
• 1 cup shredded cheese (cheddar, mozzarella, or your choice)
• Salt and pepper to taste
• Fresh herbs (optional, such as parsley or basil)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet over medium heat. Add the onion, bell pepper, and zucchini, cooking until tender, about 5–7 minutes.
3. Add spinach and cook until wilted, about 2 minutes.
4. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the vegetables in the skillet.
5. Sprinkle cheese on top and cook without stirring for about 3 minutes. Then transfer the skillet to the oven and bake for 15–20 minutes, or until the frittata is set and lightly browned.
6. Garnish with fresh herbs and serve warm or at room temperature.

A Veggie Frittata is an easy, customizable dish that works with whatever veggies you have on hand. This budget-friendly recipe is not only delicious but also a great way to enjoy a healthy, filling meal with minimal effort. It’s perfect for a Sunday lunch, offering flexibility, flavor, and nutrition all in one dish.

Lentil Soup

Lentil soup is a classic comfort food, and it’s incredibly easy to make on a budget. Packed with fiber and protein from lentils and vegetables, it’s a hearty and satisfying dish that will keep you full and warm. With just a few simple ingredients, you can create a rich, flavorful soup that’s perfect for a relaxed Sunday lunch.

Ingredients:

• 1 cup dried lentils, rinsed
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic, cooking for about 5 minutes, until softened.
2. Stir in cumin and paprika and cook for 1 minute.
3. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
4. Simmer uncovered for 30–40 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste. Serve warm with bread or a side salad.

Lentil Soup is a hearty, filling meal that’s both nourishing and affordable. With its rich flavors and easy preparation, this dish is perfect for a cozy Sunday lunch. It’s a great way to incorporate plant-based protein into your diet while enjoying a comforting, satisfying meal.

Baked Chicken Drumsticks with Roasted Vegetables

Baked chicken drumsticks paired with roasted vegetables is a simple yet delicious Sunday lunch that is full of flavor and very affordable. This meal requires minimal prep time, and by roasting everything in the same pan, you can enjoy a hassle-free, one-pan dish that’s both comforting and healthy.

Ingredients:

• 6–8 chicken drumsticks
• 3 medium potatoes, diced
• 2 carrots, sliced
• 1 bell pepper, diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley (optional for garnish)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together olive oil, garlic powder, paprika, salt, and pepper.
3. Place the chicken drumsticks on a baking sheet and drizzle with the olive oil mixture, coating evenly.
4. Add the diced potatoes, carrots, and bell pepper to the baking sheet, tossing them with a little olive oil, salt, and pepper.
5. Roast in the oven for 35–45 minutes, or until the chicken is fully cooked and golden brown, and the vegetables are tender.
6. Garnish with fresh parsley if desired and serve immediately.

Baked Chicken Drumsticks with Roasted Vegetables is an easy and satisfying meal that brings great flavor without breaking the bank. It’s an ideal Sunday lunch option when you want something simple, comforting, and filling. Plus, the minimal prep time and one-pan cleanup make it a practical choice for a stress-free meal.

Spaghetti Aglio e Olio

Spaghetti Aglio e Olio is a traditional Italian pasta dish that’s simple, quick, and incredibly affordable. With just a few ingredients—spaghetti, garlic, olive oil, and red pepper flakes—you can create a flavorful, satisfying meal that doesn’t break the bank. This dish is perfect for a light yet delicious Sunday lunch when you want something flavorful and easy to prepare.

Ingredients:

• 12 oz spaghetti
• 4 cloves garlic, thinly sliced
• ¼ tsp red pepper flakes (optional)
• ¼ cup olive oil
• Salt to taste
• Fresh parsley, chopped (optional)
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the spaghetti according to package instructions in salted water. Drain, reserving 1 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes. Sauté for 1–2 minutes, until garlic is golden but not burned.
3. Add the cooked spaghetti to the skillet with the garlic and oil mixture. Toss to coat, adding reserved pasta water a little at a time if needed to help coat the pasta.
4. Season with salt and toss in fresh parsley.
5. Serve with grated Parmesan cheese, if desired.

Spaghetti Aglio e Olio is a simple, flavorful dish that proves you don’t need expensive ingredients to create something delicious. It’s perfect for a quick and satisfying Sunday lunch, with its fragrant garlic and spicy kick. You’ll love the ease of preparation and the comforting flavors that come together in just a few minutes.

Tomato and Basil Soup

Tomato and Basil Soup is a classic comfort food that’s both delicious and budget-friendly. Made with pantry staples like canned tomatoes, this soup is a warm and hearty dish perfect for a cozy Sunday lunch. The combination of fresh basil and rich tomato flavors is simple yet satisfying, and it’s great when paired with a slice of crusty bread.

Ingredients:

• 2 cans (14 oz each) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tbsp olive oil
• 1 tsp dried basil (or 1 tbsp fresh basil)
• Salt and pepper to taste
• ½ cup heavy cream (optional)
• Fresh basil leaves for garnish (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the canned tomatoes, vegetable broth, dried basil, salt, and pepper. Bring to a boil.
3. Reduce heat and simmer for 20–25 minutes, allowing the flavors to meld.
4. Using an immersion blender or a regular blender, puree the soup until smooth.
5. Stir in heavy cream, if desired, and adjust seasoning.
6. Garnish with fresh basil leaves and serve hot with bread.

Tomato and Basil Soup is a timeless, comforting dish that’s perfect for any Sunday lunch. It’s easy to make, and the flavors are always satisfying, whether you serve it with crusty bread or a grilled cheese sandwich. This recipe proves that delicious meals don’t have to be expensive—just simple ingredients cooked with love.

Stuffed Bell Peppers

Stuffed Bell Peppers are a versatile, hearty meal that can be made on a budget using rice, vegetables, and ground meat (or beans for a vegetarian version). This recipe allows you to fill the peppers with a variety of flavors and spices, making it a customizable option that’s perfect for a Sunday lunch. It’s filling, healthy, and easy to prepare.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1 lb ground beef or turkey (or black beans for a vegetarian version)
• 1 onion, chopped
• 1 can (14 oz) diced tomatoes
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup shredded cheese (optional)
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the ground meat (or beans) and cook until browned, breaking it apart as it cooks.
3. Add the chopped onion and cook for another 5 minutes, until softened. Stir in diced tomatoes, cooked rice, chili powder, cumin, salt, and pepper. Simmer for 10 minutes, allowing the flavors to combine.
4. Stuff the bell peppers with the rice and meat mixture, pressing it down gently.
5. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30–35 minutes, until the peppers are tender.
6. If using cheese, remove the foil in the last 5 minutes of baking, sprinkling cheese on top of the stuffed peppers and returning to the oven until melted.
7. Serve hot, optionally garnished with fresh herbs or a dollop of sour cream.

Stuffed Bell Peppers are a delicious, customizable dish that’s both budget-friendly and filling. You can adjust the filling based on your preference, making it a great option for using up leftover ingredients. Whether you go with meat or beans, these stuffed peppers are sure to be a crowd-pleaser for your Sunday lunch, providing both comfort and nutrition.

Note: More recipes are coming soon!