I just adore you all so much! Have I told you that lately?! You bless me daily with your sweet words & thoughtful gestures!
Let me tell you about a friend, whom I have gotten to know through this blog the past couple months……She is the one who literally read 4 little Ferguson’s from stem to stern the weekend she found us! 🙂 She is also the one who shared the Peaches & Cream French Toast Casserole with Yogurt Sauce from her darling Bed and Breakfast menu. I simply adore her!
Look at what thoughtful Mary sent us yesterday…..
She used these flag banners in her Christmas family photo session, and I commented on how darling they were and asked her where in the world she found them. Turns out she MADE them!
Imagine my surprise when, amongst all the boring junk mail and bills, a package came today with these inside! Bless her heart! 🙂
(Look at this photo and guess who didn’t have access to her wrapping paper this year? ME! My Mom is between homes and everything is in storage, including the things I used to store in her big basement storage room.)
I’ll smile every time I walk into the living room and see them, Mary!
Thank you so much!!
Moving on to dinner:
Enjoy this comfort food! The Havarti cheese makes this dish so creamy and so unique!
- 1 can (10 3/4 Oz) Cream Of Celery Soup
- ½ cups Sour Cream
- 8 ounces, weight Havarti Cheese, In Small Cubes Or Shredded
- 3 whole Large Baking Potatoes, Sliced
- 1-½ cup Cubed, Cooked Ham
- 1 cup Mini Sweet Peas
- 1 container (6 Oz) French Fried Onions
Heat oven to 350*. Spray 9×13 casserole dish. In a large bowl, combine, soup, sour cream and cheese (reserve some for top), mix well. Add potatoes, ham and mini peas. Scrape into 9 x 13 pan and cover with reserved cheese. Cover pan with foil and bake for 30 minutes.
Uncover casserole and sprinkle with French Fried Onions. Bake uncovered for another 30 minutes, or until bubbly.
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