by Climbing Grier Mountain
This is a fun, fall twist on a classic pasta bake.
This is totally an “accidental” recipe that I made up. I was getting ready to make my usual Banana Nut bread but found out that I was out of eggs and I had only 1 cup of flour left. I was in the mood for some banana bread, so I decided to use some quick oats to make up for what I didn’t have in flour and used sour cream in place of the eggs. It turned out to be a great recipe!
I got this recipe at a Weight Watcher’s meeting, but it deserves to be spread amongst the masses. You won’t believe how good this tastes for the amount of effort put into it. I try to keep all the ingredients on hand for those nights when I’ve totally forgotten I’m the mom and I’m supposed to cook dinner. Even better in the slow cooker!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!