Robyn's Recipes

Meal of the Week

The weekend is here once again.  You've been working all week and you'll be doggone if you'll spend your treasured Saturday in the kitchen.
The malls await you, the swimming pool sounds pretty good right now, too.   What can you prepare for the family that's fast and easy so you can spend this day YOUR way???

Entree

Saturday's Casserole

1/2 - 3/4 bag of noodles (or enough for approximately 6 servings)
1 can condensed cream of chicken soup
1/2 cup milk
1/4 cup chopped onion
2 teaspoons of your favorite brand mustard
1 cup sour cream (fat free works well!)
2 cups leftover cooked ham (chicken or beef can be substituted) cut into bite sized cubes
1/4 cup plus 2 tablespoons dry bread crumbs
2 tablespoons butter
3 tablespoons grated Parmesan cheese

Preheat oven to 350 degrees and spray a 1-1/2 quart casserole dish with cooking spray.

Prepare noodles according to package directions, then drain.

In a saucepan, combine the soup and milk, stirring until smooth.  Add the onion, mustard and sour cream.  Mix well.

In the sprayed casserole dish, layer half the noodles, meat and then some of the sauce.

Repeat next layer the same way:   noodles, meat, then sauce.

Melt butter and toss bread crumbs in it.
Sprinkle over casserole, then top with the grated Parmesan cheese.

Bake, uncovered, for about 35 minutes, or until the top turns golden brown.

Makes about 6 servings.

Dessert

Pineapple Cake

1 (18-oz.) package yellow cake mix
1 (14 oz.) can crushed pineapple in light syrup, undrained
2 (3 oz.) packages fat-free vanilla instant pudding mix (or regular)
4 cups skim milk (or whole milk)
1 8 oz. package cream cheese, at room temperature (fat free is ok)
1 large container Cool Whip or Lite Cool Whip, thawed
1 cup unsweetened shredded coconut (optional)
1 cup chopped walnuts (optional)

Prepare the cake mix according to the directions on the package.

Pour the batter into a sprayed 9X13 inch baking pan.  Bake 35 to 40 minutes at the directed oven temperature on cake box, until cake is done.

Let cake cool completely.   Using a fork, make holes in the top of the cake, going through cake at least halfway to three-quarters of the way through.

Spread pineapple, juice and all, evenly over the top of the cake.

In a mixing bowl, combine all pudding mix with 4 cups of milk until it thickens.  Beat in cream cheese.   Spread evenly over pineapple.

Stir cool whip, and add coconut (optional) and nuts.  Spread over the pudding mix.  Sprinkle a few chopped nuts over the top of entire cake for decoration.