Monday: Salsified Chicken and Rice with Mexicorn
Tuesday: Hamburger Casserole with Peas (I made double and froze one)
Wednesday: Leftovers
Thursday: Grilled Italian Chicken, Scalloped Potatoes, Green Beans
Friday: Leaving for VACATION!
Hamburger Casserole
2 lbs. ground beef
1 c. chopped onion
1/4 c. chopped green bell pepper
5 c. uncooked egg noodles
1 1/2 c. water
2 cans tomato soup
1/2 c. chili sauce
2 c. shredded cheddar cheese
1 c. bread crumbs
4 T. butter, melted
In skillet, cook ground beef, onion, and bell pepper until meat is no longer pink. Drain. Cook egg noodles according to package directions. Drain. Combine noodles, meat mixture, water, soup, chili sauce and cheese. Divide between two 9 inch square baking dishes. Combine bread crumbs and butter. Sprinkle over top of both casseroles. Cook one casserole, uncovered, at 350 for 30-40 minutes.
Cover the second casserole tightly. Freeze for up to 3 months. To cook frozen casserole, remove from freezer 30 minutes before cooking. Do not thaw. Cook covered, at 350 for 60 minutes. Uncover and cook 10-15 minutes more.
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