Menu for this week:

Monday:

Breakfast-Pancakes
Lunch-Turkey Sammie
Dinner-Broccoli Ham Au Gratin (eat one-freeze one)

Tuesday:

Breakfast-Bacon and Eggs, Biscuits
Lunch-Leftovers or Sammie
Dinner-Split Pea Soup with Ham

Wednesday:

Breakfast-Oatmeal and yogurt
Lunch-soup
Dinner-"out"

Thursday:

Breakfast-Peanut Butter on Toast
Lunch-Quesadillas
Dinner-Homemade Pizza

Friday:

Breakfast-Muffins
Lunch-Egg Sammies
Dinner-Pintos, Fried Potatoes, Fried Cabbage, Cornbread

Saturday:

Breakfast-Crescent Sausage and Cheese Roll-ups
Lunch-Leftovers
Dinner-Chili

Sunday:

Breakfast-Muffins
Lunch-Spaghetti Casserole (eat one-freeze one), Salad
Dinner-Leftovers

Broccoli Ham Au Gratin

1 Onion, chopped
1 tb Butter, melted
1 cn Cheddar cheese soup
6 oz Sharp process cheese roll (using Cheez Whiz)
1/2 t Garlic powder
8 oz Mushrooms, sliced, drained
10 oz Chopped broccoli, thaw & drain
3 c Cooked rice
2 c Ham, cooked and diced
2 oz Pimiento, diced & drained (I omit)
1 cn Fried onion rings

Saute onion in butter in a Dutch oven until tender. Add soup, cheese, garlic powder; stir until cheese melts. Add mushrooms, broccoli, rice and ham. Gently stir in pimiento, and spoon into a lightly greased 12 x 8 x 2" baking dish. Cover and chill 8 hours. To bake, remove from refrigerator and let stand at room temperature 30 minutes. Bake, covered, at 350 for 40 minutes. Sprinkle onion rings over casserole, and bake an additional 5 to 8 minutes. Note: Unbaked casserole may be frozen. To bake, thaw in refrigerator 24 hours. Remove from refrigerator and let stand at room temperature 30 minutes. Bake, covered, at 350 for 40 minutes. Sprinkle onion rings over casserole, and bake 5 to 8 minutes. From: Southern Living.


Spaghetti Casserole

(Makes 2 casseroles, 6 servings each)

16 oz. pkg. angel hair pasta
1 ½ pound ground beef (I use ground turkey)
26 oz. jar spaghetti sauce
2 cans (8 oz. each) tomato sauce
1 can cream of mushroom soup
1 cup sour cream
2 c. shredded Colby-Monterey Jack cheese

Cook pasta. Meanwhile, in a large skillet, over medium heat, cook beef, drain. Stir in spaghetti sauce and tomato sauce. Remove from heat. Drain pasta. Combine soup and sour cream. In two 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole 350 degrees 55-65 minutes or until cheese is melted.

To use frozen casserole: Thaw in fridge overnight. Remove from fridge, 30 minutes before baking. Bake as directed.