It has been awhile since I've posted our weekly menus. The past couple of weeks I've just been cooking whatever I can find and didn't do much planning, which I quickly found annoying. This week we are having:
Sunday: Chicken Noodle Casserole
*Review - loved by all. I did use 2 cans of cream of chicken instead of the cream of mushroom.
Monday: Chicken Tortilla Soup & Bean/Cheese Tostadas
Tuesday: Hamburgers
Wednesday: Puff Pastry Chicken
Thursday: Hashbrown Casserole
- 1 1/2 lbs ground beef, browned
- 1/2 onion
- 1/2 bag of frozen hashbrowns
- 1 can cream of mushroom
- 1 can of milk
- salt and pepper to taste
- 1/2 shredded cheddar cheese (add more, if needed)
- Preheat oven to 350.
- Brown ground beef w/chopped onions, season w/salt and pepper to taste.
- Mix can of cream of mushroom w/1 can of milk.
- Place frozen hashbrowns on bottom of 9" pan. Put ground beef on top of hashbrowns. Pour soup mixture on top. Sprinkle cheese on top. Cover and bake @ 350 for 45 minutes
Friday: not sure....boys usually go to their mom's, or we'll do family night out.
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