Today's meal plan includes Ham 'n Noodle Hot Dish:
3 Tbl butter, divided
2 Tbl flour
1 cup milk
1 cup(4oz) shredded processed cheese (like velveeta)
1/2 tsp salt
2 cups cooked ham, chopped
1 1/2 cups elbow noodles, cooked and drained
1 cup frozen peas
1/4 cup bread crumbs
1/2 tsp dried parsley
~In sauce pan melt 2 Tbl butter; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from heat and stir in cheese and salt until cheese melts.
Add ham, noodles and peas. Pour into a greased casserole dish.
Melt remaining butter and add bread crumbs and parsley. Sprinkle over casserole.
Bake uncovered at 350F for 30 minutes or until heated through.
I was hoping to have a dessert tonight but I just couldn't think of anything to make. . . Until I walked outside, then it just "happened" upon me! I was walking outside to dump some strawberry hulls into my compost pile and noticed my little rhubarb patch coming up nicely then I thought "I have rhubarb in the freezer from last year yet- I should use it up so I can have room for 'fresh' rhubarb to put into the freezer for winter/spring use!" So that is exactly what I did. My daughter and I whipped up a Rhubarb Crisp!
2 pounds rhubarb,chopped
1 cup sugar
3/4 cup flour, divided
1 stick COLD butter, chopped
1/4 cup packed dark brown sugar
1/4 cup packed light brown sugar
1 cup rolled oats
3/4 tsp cinnamon
To the rhubarb add white sugar and 1/4 cup flour. Mix well and set aside.
To a food processor (or by hand like I do) mix 1/2 cup flour, butter, sugars, oats and cinnamon and mix/pulse until butter is in pea sized bits.
Put rhubarb into greased 9x13 inch pan and pour topping over. Bake uncovered at 400 for 35-45 minutes until done.
I can't wait to enjoy our dinner tonight! I will serve the rhubarb crisp with some New York Vanilla ice cream and enjoy the dessert my daughter helped me make.
Cooking with kids takes longer but is sooo much fun and the memories made will last a lifetime!
Take time to cook with your kids!!!