Thank you to all that have responded. I have taken your suggestions to heart, and I really appreciate your words of wisdom.
To update, I've been cooking for about 3 weeks now; I have a couple of solid signature dishes, including rosemary popovers, crepe squares, granola, and baked eggs with goat cheese and fresh herbs. I've found one local farmer's market, so there have been plenty of fresh fruit and veggies to use in scones, muffins, quiches, frittatas. The tricky part is timing. We serve breakfast from 8:30-9:30, and if I'm not making a dish to order, I'm having trouble holding some of my favorite casseroles, and having them look and taste as fresh at 9:15 as it did at 8:30. But I'm learning as I go along!
Well, if the casserole thing really is a problem, you could do two smaller casseroles and time them so that they come out of the oven about 30 minutes apart.
Just take your normal recipe and divide it between two smaller dishes. The cooking time might change so you'll have to adapt, but it would allow your later guests to get a hot, fresh casserole out of the oven.
I dunno, just an idea. I don't think most people would mind a re-heating in the oven as well, just be careful it doesn't dry out obviously.
Sounds like things are going well for you...keep at it!