Ingredients:

2 1/2 cups uncooked egg noodles
1 celery rib, chopped
1 medium onion, chopped
2 cups cubed fully cooked ham
1 can (10 3/4 ozs) condensed cream of mushroom soup, undiluted
1 package (10 ozs) frozen peas, thawed
1 cup (4 ozs) shredded cheddar cheese
3/4 cup milk
1 tsp. ground mustard

Directions:

Cook noodles according to package directions; drain. In a large skillet, saute celery and onion in oil until tender. Stir in the noodles and remaining ingredients. Transfer to a greased 2 qt. baking dish. Cover and back at 350 degrees for 50-60 minutes or until heated through.

Serves 4-6

Monday – Barbecue cheese stuffed meatloaf with potatoes and baby carrots

Tuesday – 20 garlic chicken(in crock pot) with buttered noodles and steamed veggies

Wednesday- Round steak casserole (in crock pot)

Thursday – Leftovers Buffet

Friday – Creamy tomoato, meatballs, and rice bake

Saturday – Burgers, fries, and baked beans

Sunday – My baby’s birthday party at The Wisconsin Timber Rattler’s game

Will try to post recipes for these (if they require a recipe) as I make them. Or, add a link to them if I have already posted them. Thanks for stopping!

Green Chile Chicken Casserole

Ingredients:

12 corn tortillas (minimum)
Mexican Blend Shredded Cheese (to preference)
2 cans diced green chiles
1 can cooked chicken (or equivalent amount of shredded crockpot chicken)
1 large can Green Chile Enchilada Sauce (Las Palmas or La Victoria)

Optional:

1 can tomatoes
1 can black beans
1 can sweet corn
sour cream
cilantro

Directions:

Preheat oven to 350. Open cans. Rinse chicken well, shred with fork. Pour a small amount of sauce in the bottom of a casserole dish. Place corn tortillas on top of sauce, tearing if necessary so that they fill the bottom of the dish. Add layers of cheese, chicken, green chiles, and optional ingredients. Pour enough sauce on top of layer to keep moist, not drenched. Start another layer of corn tortillas. Repeat until you reach the top of your casserole dish. Final layer consists of only tortillas, sauce and cheese, cheese added last. Cover dish with foil (making sure shiny side is touching cheese) and bake for 30 minutes. Take out of oven. Let cool 15 minutes.

Alternately, you can assemble the ingredients in a microwave-safe dish and microwave on 60% power for 10 minutes without the foil. Casserole will be runny to begin with, but will firm up after it cools a bit.

Garnish with sour cream and cilantro on individual servings if desired.S

Makes 4-6 servings

Check out this awesome site: I Heart Monster! Thanks for the recipe!

1 20 ozs. package shredded hash browns, partially thawed
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1 pint sour cream
1/2 cup melted butter
1 tsp. salt
1/4 tsp. pepper
2 cups cornflake crumbs
1/4 cup melted butter

Mix first 7 ingredients and spread into a 13×9 pan. Combine the cornflake crums and melted butter. Sprinkle over the top. Bake at 350 degrees for 45 minutes, uncovered.

I got this recipe from my mom and it is a nice casserole with excellent flavor.

1 lb. kielbasa, cut into 1/2″ slices
1 large onion, chopped
1 pkg. au gratin potatoes
2 1/2 cups hot water
4 medium carrots cut into matchsticks
1 pkg. (10 ozs) frozen chopped broccoli, thawed and drained
1 cup shredded cheese

Drizzle a large pan with a little oil and cook sausage and onion until onion is tender, about 5 minutes. Stir in potatoes, sauce mix, and water. Heat until boiling; reduce heat. Simmer 10 minutes, stirring occasionally. Stir in carrots; cover and simmer until carrots are crisp-tender, about 10 minutes. Stir in broccoli and cheese; cook and cover until cheese is melted about 5-10 minutes.

Serves 4-5

It has been a little while since I have participated in this, but with the move and all it has been really hectic and we have kind of been using leftovers and grabbing what we can find. But, back to the grind and making menus…honestly, I really love to do this. So, without further ado – here it is:

Monday – Leftover BBQ Cheese Stuffed Meatloaf, baked potatoes and carrots, rolls, and Tropic Cool Delight cake (recipes for this to be posted later today)

Tuesday- Corn crisped chicken and potato dinner

Wednesday – Creamy tomato, meatballs and rice bake

Thursday – Hawaiian sausage and rice bake

Friday – Overnight cheesy chicken casserole

Saturday and Sunday – my family rents a cottage which is now about an hour and a half away, so we will be spending the night…no menu planning for me!

Please be sure to check back because I will post all new recipes this week (sometimes recipes are repeated of course, in which case I will provide a link to them in the menu). Thanks for stopping!

This is a family favorite – we had it this week and my hubby told me this is something that he could eat once a week! It also freezes really well, so when I do make it I make sure to double or triple the batch. It is such a unique twist on traditional spaghetti, if you make it please leave me a comment and let me know what you think. Thanks again for stopping by and Happy Friday!

4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups chicken broth
1 medium green pepper, chopped
1 medium onion, chopped
2 celery ribs, chopped
2 Tbs dried parsley flakes
1/2 tsp salt
1/2 tsp pepper
1 lb process cheese (Velveeta), cubed
1 package (12 ounces) spaghetti, cooked and drained
1 can (2-1/4 ounces) sliced ripe olives, optional

In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired.

Transfer to two greased 11-in. x 7-in. x 2-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer.

To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed. Yield: 2 casseroles (5 servings each). Servings: 10