8 oz. egg noodles (3/4 typical bag)
1/2lb. ground meat
1 can cream of mushroom soup
(chopped onions if desired)
Sautee onions. Brown ground meat at medium heat. Once meat is cooked, turn heat to low and add 1 can cream of mushroom soup. Stir until blended.
Cook egg noodles in boiling water for 7 minutes. (Add salt and olive oil after drained, if desired.)
Serve meat sauce over noodles.
If you’ll be following the menu plan I’ve provided, brown 1 lb. of ground meat, and remove half to reserve for the Taco Salad later in the week. Cook the entire 12 ounce bag of noodles, and reserve a quarter of the noodles for Mustgo Soup.
2 to 3 baking potatoes
1 tsp oil
Chop potatoes into wedges or cubes. Add enough seasoning to coat potatoes. Mix together until all sides are coated with seasoning and oil. Spread on a metal pan one layer thick, and cook at 400 degrees until edges are browned/crisped (usually at least 30 minutes).
Wouldn’t you know it…but after spending the weekend with my parents, we hadn’t been able to spend much time with Daniel’s parents recently, so we accepted their invite for supper tonight. 🙂 Thus, I didn’t make our potato wedges or get a good picture. However, I basically make them the same as this recipe found at Tammy’s Recipes.