Menu Plan Monday

Monday: Breaded Chicken and Cucumber/Tomato Salad
Tuesday: *Big Batch Beef Sauce* Spaghetti, Cheese Bread, Green Beans
Wednesday: Enchiladas and Rice
Thursday: Brat Stew (smoked sausage, cream of mushroom soup, milk, chopped potatoes, chopped or shredded carrots, green beans, minced onion,shredded cheddar cheese)
Friday: Poor Man Steaks and Squash Casserole

See more menus for the week at here.

ETA a few recipes...:)

Yummy Enchiladas

2 lbs. ground beef
1 onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 oz. tub sour cream
1/4 cup milk
1 pkg. mexican blend cheese
1 pkg. flour tortillas

Brown beef with diced onion and salt/pepper. Drain beef/onions. Mix together remaining ingredients except cheese/tortillas and mix well. Add 1/2 cup sauce and 1 cup cheese to meat and mix. Spray or grease 13x 9 pan and spread one cup sauce in bottom. Fill enchiladas with meat mixture, roll, and pour remaining sauce over top. Sprinkle with remaining cheese. Bake 30 min. at 350.

(This is one of Billy's favorite enchilada recipes, modified a bit from a recipe from a friend at church. It is one of our standbys.)

Cornbread Squash Casserole

3 cups cooked, mashed yellow squash (about 6 medium)
1 medium onion, chopped
1 bell pepper, chopped
2/3 stick butter or margarine
2 T sugar
1tsp. salt
1 tsp. black pepper
1 5/8 cup crumbled cornbread (Jiffy Mix suggested)
1 cup evaporated milk
3 eggs
2 cups cheddar cheese, divided

Saute onion and pepper in butter till soft. In large bowl, mix squash, sugar, salt, pepper, cornbread, milk, eggs, and 1 cup cheese. Add onion, pepper, and butter mixture and stir to mix. Pour into a greased 10 x 12 inch baking dish. Bake at 375 degrees for 35 min. Sprinkle remaining cheese on top and bake an additional 10 minutes.

(This is a new recipe for us. It is a copycat recipe from a local restaurant which was posted on our homeschool loop after running in the paper.)