Okay, how many are amazed to see that I made it in here for my Monday entry? Yeah, me too. For some reason this day always seems to slip my mind. Oh well, here is a dinner menu idea.
1/2 lb spaghetti
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons butter or margarine
1 can (10 1/2 oz) cream of mushroom soup
1 can (10 3/4 oz) condensed tomato soup
1 soup can of water
1 clove garlic, minced
1 cup shredded processed cheese
Cook spaghetti in 4 quarts boiling water 7-8 minutes. Drain and rinse. Brown beef and cook onion and pepper in butter until tender; stir to seperate meat particles. Add soups, water and garlic; heat. Blend with 1/2 cup cheese and cooked spaghetti in a 3 quart casserole; top with remaining cheese. Bake at 350 degrees for 30 minutes or until bubbling and hot. Serves 4-6.
*I will sometimes sneak veggies into my sauce. That way the family is getting those essential vitamins and things that they don't like. I put the veggies in the food processor along with the sauce and they family never even knows they are eating them.
I also make some of those cheap-o biscuits when I serve spaghetti. Except I spray them with a butter flavor non-stick spray and then sprinkle garlic salt on them. I can get the biscuits for 25 cents a roll...way cheaper than a loaf of garlic bread, and the family really seems to like the rolls fixed this way.
Eclair Pie (Thanks for the recipe Shawna!)
1 Pkg. french vanilla instant pudding
1 Container cool whip
1 Container Chocolate frosting
1 Box Graham crackers
Prepare pudding as directed, fold in cool whip.
Layer graham crackers (whole crackers, no need to crumble) with pudding mixture in a rectangular pan, keep layering until mixture is gone, ending with crackers on top. Meltfrosting (in microwave) and pour over top. Refridgerate for 2 hours or until chilled, cut and serve.
Have a wonderful week! Hugs! Jill Marie