Monday: Cheddar Veggie Sausage Casserole (carry over from last week)
Tuesday: Homemade Hot Pockets
Wednesday: Crockpot Breakfast Casserole (Eggs were CHEAP last week!)
Thursday: Buffalo Chicken Lettuce Wraps (parents)/Buffalo Chicken Nachos (kids)
Friday: “Easy Potato Soup” Yes, that’s the name. And here’s how it’s made:
What you need:
- A large crock pot
- 1 lb. Italian Sausage
- 2 onions
- 4 stalks celery
- 1 large carton chicken broth
- 1 large bag of frozen shredded hashbrowns
- 2-4 cans cream of mushroom soup (I used 2.)
Start by browning your sausage, then transferring it to the crock pot.
Next, chop onions and celery. Add to crock pot.
Next, add remaining ingredients to crock pot. Stir. Heat in crock pot on low for 6-8 hours.
That’s how we like things around here.