2 large potatoes, sliced very thin
1 can cream of celery soup
1/2 medium onion, diced
2-3 stalks of celery, diced
Milk, using the cream of celery can
1/2 cup frozen peas and carrots
1/2 tsp. dried parsley
1/4 tsp. Nature's Seasoning
dash of garlic powder
1/2 cup bread crumbs or french fried onions
1/2 cup shredded cheddar and swiss cheese
Preheat oven to 350 degrees. Spray an 8x8 pan. In a large mixing bowl, mix everything together, except for the bread crumbs and cheese, so it is evenly coated. Dump into the casserole pan. Sprinkle the bread crumbs and then the cheese. Cover parchment paper and then foil. The parchment paper will keep the cheese from sticking to the foil. Bake for 45 minutes, or until potatoes are soft.
Serving Suggestions:
- Serve on the side of any meat dish.
2 C. Cavatappi pasta
6 slices of bacon
1 C. grape tomatoes
1 handful of spinach
1/2 tsp. of fresh basil, chopped fine
1/2 tsp. of fresh parsley, chopped fine (or dry parsley will also work)
1/2 cucumber, diced
1/4 red bell pepper, diced
1/3 onion, diced
1 T. green olives, sliced
1/2 C. frozen peas, defrost on the counter
1/2 C. ranch dressing, you can use more or less depending on how much you like
Make noodles according to the box, making sure to add some salt to the water. Drain and rinse in cold water. Pat dry to make sure most of the moisture is off. Let sit in the fridge for a bit to completely cool down. Cook bacon until crispy. Drain and let cool down.
While the noodles and bacon are cooking, chop up all your vegetables. Once everything is cool, mix everything, including the dressing, together in a large bowl.
Serving Suggestions:
- Serve as main dish along with a side of toast.
- Serve with grilled chicken.
- Top with shredded cheese.
