Breakfast Casserole
Overnight Veggie Breakfast Casserole
Veggie and BreadeasyCleanup score 3 of 5
Soup and stew prep week
Two big pots for the week: soups and stews keep their 4 days well and freeze for later.
Put this prep week in my planner Adds the meals to Monday to Thursday and builds one shopping list.
Planned for 2: at least 2 portions a meal. In the planner you can change any meal's servings and the list follows.
Cook Sunday, eat through the week5 recipes42 portionsHands-on: about 1 hour 25 minLongest cook: about 2 hours
What you'll cook
Chicken Noodle Soup
Classic Homemade Chicken Noodle Soup
ClassiceasyCleanup score 4 of 5
French Onion Soup
Classic French Onion Soup
ClassicmediumCleanup score 3 of 5
Collard Greens
Southern-Style Collard Greens
Southern-Style with Ham HockeasyCleanup score 5 of 5
Salsa
Five-Minute Blender Salsa
Blender Restaurant-StyleeasyCleanup score 5 of 5
| Recipe | For | Makes | Fridge | Freezer |
|---|---|---|---|---|
| Overnight Veggie Breakfast Casserole | Breakfast | 8 portions | 4 days | Doesn't freeze well |
| Classic Homemade Chicken Noodle Soup | Main | 8 portions (the recipe makes 6: scale it up) | 4 days | 3 months |
| Classic French Onion Soup | Main | 8 portions (the recipe makes 6: scale it up) | 4 days | 3 months |
| Southern-Style Collard Greens | Side | 8 portions | 4 days | 3 months |
| Five-Minute Blender Salsa | Snack | 10 portions | 1 week | Doesn't freeze well |
Sunday prep order
- Prep the shared produce once: 14 cloves garlic and 2 medium onions. Wash, chop and split it into a bowl for each recipe.
- Get Classic French Onion Soup (scaled up to 8 servings) ready for the oven at 400°F (about 2 hours in all).
- Overnight Veggie Breakfast Casserole goes in the oven at 350°F once Classic French Onion Soup is done: the oven takes one temperature at a time (about 1 hour 25 min in all).
- While that cooks, make Southern-Style Collard Greens on the stove (about 2 hours).
- While that cooks, make Classic Homemade Chicken Noodle Soup (scaled up to 8 servings) on the stove (about 55 min).
- Make Five-Minute Blender Salsa while the hot food cools: no cooking needed (about 35 min).
- Cool it quickly: Split big batches into shallow containers so they cool quickly. Hot food can go straight into the fridge. Get everything into the fridge within 2 hours of cooking. (USDA source)
- Label each container with the dish and the day it's for.
Shared ingredients
Buy these once for the whole week and prep them together.
- 14 cloves garlic for Classic Homemade Chicken Noodle Soup, Classic French Onion Soup, Southern-Style Collard Greens and Five-Minute Blender Salsa
- 1 tbsp dried thyme for Overnight Veggie Breakfast Casserole, Classic Homemade Chicken Noodle Soup and Classic French Onion Soup
- ⅓ cup unsalted butter, plus more for Classic French Onion Soup and Overnight Veggie Breakfast Casserole
- 15 cups low-sodium chicken broth for Classic Homemade Chicken Noodle Soup and Southern-Style Collard Greens
- 2 medium onions for Classic Homemade Chicken Noodle Soup and Five-Minute Blender Salsa
- 3 bay leaves for Classic Homemade Chicken Noodle Soup and Classic French Onion Soup
Containers
One per portion, so each meal is grab and go. Shallow ones cool fastest.
- 16 × 2-cup soup containers or pint jars for Classic Homemade Chicken Noodle Soup and Classic French Onion Soup Mason jars
- 8 × 3-cup meal-prep containers with lids for Overnight Veggie Breakfast Casserole Food storage containers
- 18 × 1-cup containers with lids for Southern-Style Collard Greens and Five-Minute Blender Salsa Food storage containers
Day by day
Monday
- Breakfast Overnight Veggie Breakfast Casserole (2 portions)Reheat to 165°F (74°C) in the microwave or a 350°F oven.
- Lunch Classic Homemade Chicken Noodle Soup (2 portions)Reheat on the stove, stirring, until it is steaming all the way through (165°F), or microwave it covered, stirring halfway.
- Dinner Classic French Onion Soup (2 portions)Reheat, then toast, top and broil just before serving.
- Dinner Southern-Style Collard Greens (2 portions)Reheat until steaming hot (165°F).
- Snack Five-Minute Blender Salsa (3 portions)Eat it cold, straight from the fridge.
Tuesday
- Breakfast Overnight Veggie Breakfast Casserole (2 portions)Reheat to 165°F (74°C) in the microwave or a 350°F oven.
- Lunch Classic French Onion Soup (2 portions)Reheat, then toast, top and broil just before serving.
- Dinner Classic Homemade Chicken Noodle Soup (2 portions)Reheat on the stove, stirring, until it is steaming all the way through (165°F), or microwave it covered, stirring halfway.
- Dinner Southern-Style Collard Greens (2 portions)Reheat until steaming hot (165°F).
- Snack Five-Minute Blender Salsa (3 portions)Eat it cold, straight from the fridge.
Wednesday
- Breakfast Overnight Veggie Breakfast Casserole (2 portions)Reheat to 165°F (74°C) in the microwave or a 350°F oven.
- Lunch Classic Homemade Chicken Noodle Soup (2 portions)Reheat on the stove, stirring, until it is steaming all the way through (165°F), or microwave it covered, stirring halfway.
- Dinner Classic French Onion Soup (2 portions)Reheat, then toast, top and broil just before serving.
- Dinner Southern-Style Collard Greens (2 portions)Reheat until steaming hot (165°F).
- Snack Five-Minute Blender Salsa (2 portions)Eat it cold, straight from the fridge.
Thursday
- Breakfast Overnight Veggie Breakfast Casserole (2 portions)Reheat to 165°F (74°C) in the microwave or a 350°F oven.
- Lunch Classic French Onion Soup (2 portions)Reheat, then toast, top and broil just before serving.
- Dinner Classic Homemade Chicken Noodle Soup (2 portions)Reheat on the stove, stirring, until it is steaming all the way through (165°F), or microwave it covered, stirring halfway.
- Dinner Southern-Style Collard Greens (2 portions)Reheat until steaming hot (165°F).
- Snack Five-Minute Blender Salsa (2 portions)Eat it cold, straight from the fridge.
Why 4 days
Every recipe here keeps at least 4 days in the fridge by its own storage note, and no meal is planned later than that. USDA says to eat refrigerated leftovers within 3 to 4 days (source). Refrigerate leftovers within 2 hours of cooking, or within 1 hour when it is above 90°F (a hot car, a picnic). More in leftovers and storage.
Our storage notes are general kitchen guidance in line with USDA advice, not a guarantee. When in doubt, throw it out.
More prep weeks
Classic comfort prep weekVegetarian prep weekChicken prep weekHands-off slow cooker weekFreezer-friendly prep weekQuick prep week: an hour or less each