This week is a busy one! I think that will be on repeat from here on out, baseball and softball is in full swing. End of the year activities are happening and it’s just busy all around.
Away games might have to be confession nights for us. Here’s what’s on our menu this week!
Monday: Grilling steak!
Tuesday: Taco pasta I’ve made one before but this is a slightly different one, see the full recipe here https://www.recipeslady.com/cheesy-taco-pasta/?utm_campaign=pin-283&utm_content=2025-04-12
Wednesday: Concession night
Thursday: Hamburger Hashbrown casserole this one is super yummy!
Ingredients:
- 1.5 pounds lean ground beef
- 1/2 cup yellow onion, finely chopped
- 30 ounces frozen hash brown potatoes, shredded (1 bag)
- 1/4 cup butter, melted
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 10.75 ounce condensed cream of chicken soup (1 can)
- 1 cup sour cream
- 2 cups sharp cheddar cheese, shredded
Instructions:
- In a large skillet, brown the ground beef and onion over medium heat. Break up the beef as it cooks, and once done, drain any excess fat or liquid.
- Combine the melted butter, salt, pepper, soup, sour cream in a large bowl. Mix in the hash browns, cooked ground beef and onions, and one cup of cheese and stir until evenly combined.
- Grease a 9×13 or large baking dish, then transfer the mixture into the dish evenly as possible. Sprinkle the remaining cheese over the top of the casserole.
- Bake the hashbrown casserole at 350˚F for 45 minutes. Optional: turn the oven to broil and cook for an additional 5-8 minutes or until the top is crispy and browned and the edges are bubbling.
- Let the casserole sit for about 10 minutes before serving to allow the creamy sauce to thicken a bit.
Friday: Angel hair chicken pasta, this is a new one but I’m super excited to try it! Find the recipe here https://www.thecountrycook.net/crock-pot-angel-chicken/
Hey It's Abbey! 