Tag Archives: casserole

Menu Plan Monday- Aug 23


So I am posting this on Aug 24th. Things in my brain were a little hectic yesterday and I am late getting this all together. Here is what we are having this week. My goal is to use only meat that I already have in the freezer at home- saving money and forcing me to clean out the freezer all at the same time. We did shuffle some things around last week but mostly, we stayed on track. Hopefully, this week will be more of the same.

Monday- pizza at Cub Scout swim party
Tuesday- Hamburger Casserole
Wednesday- dinner at church
Thursday- 30-minute paella
Friday- tacos

Tomorrow I hope to recap last week, tell you what worked and what didn’t work and review the recipes that were new. For more menu ideas make sure to visit Laura’s blog each week for Menu Plan Monday

Advertisements

Enchilada Casserole

This casserole comes from one of my all-time favorite cookbooks, the one our church put together. I have great luck with all of the recipes I have made from it. This enchilada casserole was no exception. We had it Sunday night with a side of Mexican rice.

Enchilada Casserole

1 lb. ground beef
1 pkg. taco seasoning mix
1 can ranch style beans
4 sm. flour tortillas
1 cup shredded cheese
1 can Rotel tomatoes
1 can cream of mushroom soup

Brown ground beef and drain. Add taco seasoning mix. Spread in a 9×13 baking dish. Layer in the following order: beef, beans, tortillas, cheese, tomatoes, and soup. Cover with foil and bake at 350 degrees for one hour.

All four of us voted this a thumbs up. I believe everyone had a second helping. Sorry about the lack of pics but I have lost the charger to my camera battery and will have to order a new one.

One of those go-to recipes

Our Sunday School class takes turns bringing breakfast every week. Due to our class size, I only end up having to take a turn every 2 1/2 to 3 months. I always envision myself making a new and exciting breakfast that will impress all my classmates and be the envy of those less skilled in the kitchen. But let’s get real here- I usually end up getting busy on Saturday, practically forgetting that tomorrow is my turn, and what do I do? I go to the stand-by- Easy Sausage and Hash Brown Casserole from Southern Living Busy Moms Weeknight Favorites. It is easy and quick and has been a real crowd pleaser every time I have made it. I am not sure if I should post the recipe here or not due to the evil Copyright Police (you know what I mean, Mary), so if you are interested in the recipe, I will be happy to email it to you. I do have to say that I recommend this cookbook because I have made several recipes from it and they all have passed the test so far.

Coming soon- Upside Down Pizza Casserole (also from the same SL cookbook) and Fish Tacos so please check back for more recipe reviews and menu ideas!

When you fail to plan

Boy, I have really let things get out of control around our house. The ole schedule has been pretty hectic and I have let that take control of the meal planning. Big mistake- huge!!!! Over the past week, I have worked very hard to get things back into some sort of normalcy. Now that the end of the school year is almost here, I am diligently going to try and use the summer to get back into planning mode.

I do have a few recipes that I want to share with you though. I hate that I don’t have any pictures, but I am bad to forget that because photographing food is not always something I think about.

TACO CUPS

These were a great Friday night supper at our house a couple of weeks ago. My kids love tacos, and this was a new twist on that old stand by- the taco kit. We topped our with cheese and taco sauce and also had some tortilla chips and cheese dip.

TACO PASTA

Yes, we love tacos and taco flavored dishes around here. This was pretty good. My kids liked it and my husband liked it, so it will probably be something I fix again. It was cheap and easy which is always fine by me. It was good for a night when I needed something quick and most of the ingredients are things I always have on hand.

MEDITERRANEAN CHICKEN IN THE SLOW COOKER

This was a big hit with all four of us. I put this in the crock pot yesterday after church so it would be ready when we got home from our afternoon activities and our evening church service. I made some garlic toast to go along with it and everyone in the house asked for a second helping. We are having the leftovers tonight for supper.

Hopefully this week, there will be much more cooking and much more planning!!!!

Squash Casserole

Monday night I was feeling particularly domestic, so I had no problems with the meal plan. I had set a rather lofty goal for myself and luckily my mood fit the food. This was my pre-determined dinner:

grilled chicken breasts
mashed potatoes
purple-hull peas
squash casserole
cornbread

First the confession. These were pre-seasoned, boneless, skinless chicken breasts that came from Angel Food. I may or may not have used instant mashed potatoes (I will never tell). The peas were straight from the freezer section at Kroger. They usually run good sales on frozen veggies and I always try to keep plenty on hand. I did put some salt and a couple pieces of bacon in the peas while they cooked to add some flavor. Cornbread is easy at my house. Cornmeal, one egg, and enough buttermilk to get it all mixed up. I never measure when making cornbread. For me, that takes the fun out of it. I always make my cornbread in a cast iron skillet, and I have one that is just for making cornbread. All I really had to do was mix up and bake the squash casserole, so here is what I did.

I bought some great looking squash at a local produce stand over the weekend. I found an easy recipe for squash casserole that was not too ingredient intensive and got to work.

EASY SQUASH CASSEROLE

2 c. yellow squash, chopped
1 c. grated cheese
2 eggs
1/2 c. milk
1/4 c. melted butter
1 med. onion, chopped
14 Ritz crackers
Salt and pepper to taste

Cook onion and squash until tender and drain. Add milk and beaten egg to squash and onion mixture. Mix cheese, butter, and 7 crushed Ritz crackers and add to mixture. Add salt and pepper. Pour into buttered casserole dish. Sprinkle other 7 crushed Ritz crackers on top. Bake at 400 degrees for 20 to 30 minutes.

MY COMMENTS
This casserole was super easy to make and was a big hit even with the kids. I feel that mine needed a bit more salt but that could be because I eye-balled the amount instead of measuring it out. I have a fear of adding too much salt which often leads me to under-salt things. Big Daddy said he would like to see a bit more cheese and more crackers next time. I love the quickness of this recipe though. It was not too stressful to come home and fix after a full day of work. This recipe gets an A+. I am going to continue searching recipes however for what I feel may be the ingredient that really makes this casserole sing.