Our Menu Plan this week has been nicknamed Porky because pork seems to be the predominate meat this week. There is bacon in two recipes, Ham for Sunday dinner and a delicious leftover ham casserole for Monday night.
I just follow the instructions on the packaging when I cook a Spiral Sliced Ham. That scrumptious brown sugar glaze makes the house smell so yummy while it’s heating up!
It’s time for a big Sunday dinner with family over! My daughter is helping with the cooking and the menu is marvelous. Baked Ham~Chicken and Dumplings~Macaroni-n-Cheese~Green Beans~Rice~Candied Sweet Potatoes~Rolls~Lemon Cheesecake and Sweet Tea!
I dug through my cupboards and used what I had to create a yummy casserole to use up some leftover ham from our Sunday dinner. It turned out great and will be a new addition to our recipe collection!
- Left over ham cut into bite size pieces (amount depends on how much is left over)
- 1 can Campbell’s Fiesta Nacho Cheese soup
- 12 oz. Rotini Pasta, cooked and drained (I used this one)
- 3/4 cup 2% milk
- 1/2 cup shredded sharp cheese
- 1 cup french fried onions
Stir soup and milk together until well blended. Pour into a casserole dish which has been sprayed. Stir in the pasta and ham slices. Bake, covered at 350° for about 20-25 minutes until heated through. Remove from oven and top with shredded cheese and french fried onions. Return to oven just to melt the cheese. Serve and enjoy!
Cheesy Baked Crusted Tilapia served with California vegetables and rolls.
No Meat Thursday! We’re in the mood for some summer vegetables!
Making a casserole on Friday saves me from cooking on Saturday! I always make sure there will be enough for leftovers. Work smarter, right!
Jazzed Up Meat & Potato Casserole with Hawaiian rolls.
Left over Jazzed Up Meat & Potato Casserole and Hawaiian rolls. This casserole recipe has been in our family for many years. My family wants there to be leftovers and who am I to deny them such a thing, right?
Another week of yummy meals in the books! What’s on your menu?
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