Sunday- Chicken marsala
Monday- Autumn noodle bake (recipe follows)
Tuesday- Crispy pork chops with mango relish and veggies
Wednesday- Leftover day
Thursday- Turkey, stuffing, mashed potatoes and green beans
Friday- Going out of town!!!!
Autumn Noodle Bake
4 oz. wide egg noodles
1 tsp canola oil
1/2 cup diced onion
1 minced clove garlic
1 cup sliced fresh mushrooms
1 can Del Monte sliced carrots drained
1 can Del Monte cut green beans
1 cup shredded cooked chicken (half a rotisserie chicken)
a can condensed cream of mushroom soup
1/2 cup milk
1 tsp thyme
1/4 tsp ground black pepper
1 cup shredded cheddar cheese, divided
Directions
1. Preheat oven to 350 degrees
2. Cook noodles according to package and drain
3. Heat oil and add onion and garlic and saute for 2-3 minutes. Add mushrooms and saute an additional 3 minutes.
4. Combine noodles with onion and mushroom mixture, chicken, soup, milk, thyme, pepper and 1/2 cup cheese. Gently stir in veggies. Spoon into a 2 qt casserole dish. Top with remaining cheese.
5. Bake uncovered for 40 minutes or until heated through and cheese is melted.
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