Are you ready for another Menu Plan Saturday? Before you look at what I’ve planned for my family for this week, be sure to download/print your forms: Weekly Menu Planner and Weekly Shopping List. Each week I have one special recipe that is provided to my by The Moms Resource called – you can find her Penny Pick Penny Pinchin’ Picks!
If the recipe is available on line, I have directly linked it for you. If it’s my own recipe, I’ve included the details as well. Keep in mind that the meals I select are based upon a combination of what I might find on sale combined with items from our pantry/freezer.
Sunday: Breakfast Casserole
Monday: Chicken ‘n Noodles
Tuesday: Lasange, French Bread, Salad
Thursday: Tomato Soup & Grilled Cheese Sandwiches
Friday: Dine Out
Saturday: Chicken Parmesean
1 1/2 lb Sausage
5 eggs, beaten
1 cup milk
1 large bag of shredded hashbrowns – thawed
1 can cream of celery soup
1 can cream of mushroom soup
12 oz shredded cheddar cheese
dash salt & pepper
Brown sausage. Mix all other ingredients (exept hashbrowns) in blender. Combine that with the sausage and hasbrowns and pour into an UNgreased 9×13 pan. Bake at 350 for one hour.