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Posts Tagged ‘casserole’

Happy Veteran’s Day to all who have served and are serving in this country’s great military and to their family members!  Thank you for your sacrifice for our freedom! 

I am recovering from a very busy weekend and Mr. Right and I have a major project tomorrow night for the political consulting business.  The menus this week are going to be pretty easy foods:

Monday:  Chili
Tuesday:  Sandwiches, veggies and dip, fruit and Applesauce Dip
Wednesday7 Layer Casserole
Thursday:  Breakfast for Dinner:  French Toast and egg white omelets
FridaySweet Potato Soup and Salad
Saturday:  Leftovers
SundayChicken in Cream Sauce, rice, green beans

If you like these you might also like my list of Sweet Potato recipes, list of Pumpkin Bread recipes, and my other Menu Plan Mondays.  Also, be sure to check out the official Menu Plan Monday site at OrgJunkie’s blog.  I’m late posting this week and there are already another 173 links to other menu plans.  How awesome is that for menu planning inspiration!?!

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This post has moved to my new url:  http://jenuinejen.com.  Please click on the following link to go directly to Menu Plan Monday.

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Ingredients – Filling: 

  • 4 boneless, skinless chicken breasts, boiled until cooked (I use a crockpot to cook mine)
  • 1 bag frozen mixed vegetables
  • 3 cans cream soup (I use cream of potato and cream of chicken)
  • 1 can chicken broth

Ingredients – Crust:

  • 1 ½ cups milk
  • 1 ½ cup flour
  • 1 ½ sticks butter, melted

Preparation:

  • Boil the chicken until cooked.
  • Cut the chicken in small pieces.
  • Mix chicken, vegetables, and soups together.
  • Pour into a baking dish.*
  • Whisk the milk and flour together until well mixed.
  • Add melted butter to milk and flour mixture and whisk until well mixed.
  • Pour crust onto of pie filling.
  • Bake at 350 for 40 – 50 minutes or until crust is golden colored.

*Note:  Filling can be frozen.  Defrost filling.  Make the crust and bake according to directions.

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Ingredients:

  • 9 medium potatoes, peeled and cubed
  • 1/2 cup butter
  • 1 1/2 teaspoons salt
  • 2/3 cup milk, warmed
  • 1 1/2 cups cheddar cheese, shredded
  • 1 cup heavy cream

Preparation:

  • Boil potatoes until tender; drain.
  • Beat potatoes in large bowl with electric mixer until fluffy, adding butter, seasonings, and milk.
  • Check seasonings and adjust to taste.
  • Put potato mixture into a buttered shallow casserole dish.
  • Whip heavy cream until stiff.
  • Fold cheese into whipped cream and spread over potatoes.
  • Bake at 350 degrees for 25 minutes, only until golden brown.

Note:  Casserole may be prepared ahead of time, the topping added just before baking.

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7 Layer Casserole

Ingredients:

Note:  amount of ingredients depends on size of casserole dish.

Note:  ground beef may be substituted for ground turkey below.

  • Potatoes, sliced
  • Carrots, peeled and sliced
  • Frozen corn
  • 3 tablespoons rice
  • Onion, sliced
  • Ground turkey breast (season with salt and pepper to taste)
  • 1 can condensed tomato soup

Preparation:

  • In a large casserole dish, layer the above ingredients.
  • Bake at 350 degrees for 1 hour or until turkey is thoroughly cooked and fork easily goes through to the bottom of casserole.

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