Menu Plan Monday...

I haven't done so great on cooking the last two weeks. We still ate at home, we just had leftovers or other things rather than what was planned on some nights. So, I pulled these meals from what we didn't use over the last two weeks. The only thing I have to purchase for these is salad stuff.

• Sunday--leftovers
  
• Monday--pork roast, mashed potatoes, steamed veggies, oatmeal bread
  
• Tuesday--lemon chicken soup, grilled cheese sandwiches
  
• Wednesday--beef broccoli stir fry, Jasmine rice, egg rolls
  
• Thursday--honey mustard chicken, broccoli/rice casserole, salad
  
• Friday--steaks, mashed potatoes, salad
  
• Saturday--leftovers
  

Be sure to check here for the results from my October Challenge!!

For more menu plan Monday fun, head on over to Laura's at I'm an Organizing Junkie!

Last week we tried this recipe for the first time and really liked it!! Thanks, Carol, for the recipe!!

Beef Noodle Casserole

INGREDIENTS:

6 ounces egg noodles
1 pound ground beef
2 (10.75 ounce) cans condensed tomato soup
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1/2 pound shredded Cheddar cheese
1/4 cup dry sherry
1/4 cup grated Parmesan cheese

1. Preheat oven to 375 degrees.

2. Cook the noodles according to package directions.

3. Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer.

4. When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste.

5. Bake in preheated oven for 30 minutes.