Makes 2-12 serving casseroles
4 pounds ground beef
2 large onions, chopped
6 garlic cloves, minced
4 cans (15 oz each) tomato sauce, divided
2 teaspoons dried thyme
1 teaspoon dill weed
1 teaspoon rubbed sage
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cayenne pepper
4 cups cooked rice
8 bacon strips, cooked and crumbled
2 medium heads cabbage (2 pounds each), shredded and divided in half
2 cups shredded mozzarella cheese
1. In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Stir in 2 cans of tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the rice and bacon; heat through. Remove from the heat.
3. Divide the mixture in half. For each casserole, layer 1/3 (of the half) of the cabbage in a greased 13 x 9 inch baking dish. Top with half (of the half) of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining one can of tomato sauce (per casserole) over the top.
4. Cover. Label and freeze one, with one cup of the cheese attached, for up to 3 months. Bake the other one, covered, at 375°F for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
TO USE FROZEN CASSEROLE: Defrost in the refrigerator. Bake the same way as above.
Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts
Wednesday, January 5, 2011
Monday, December 13, 2010
Chicken and Dumplings (two meals)
Yields 2-6 serving casseroles
1/2 cup butter
2 cup carrot and celery sticks, finely chopped
1 cup diced onions
4 teaspoons minced garlic
2 teaspoon poultry seasoning
4 jars (12 oz each) chicken gravy
3 pounds chicken breast, cubed and cooked (or meat from a rotisserie chicken)
4 1/2 cups frozen petite peas
Salt and pepper to taste
4 cups baking mix (like Bisquick)
1 1/3 cup milk
4 teaspoons parsley
1. Heat oven to 350°F. Coat two 13 x 9 inch baking dish with nonstick cooking spray.
2. In a large saucepan, melt butter over medium heat. Add carrot and celery, onions, garlic and poultry seasoning. Cook until tender, about 5 minutes. Add gravy. Bring to a boil. Stir in chicken and peas; season with salt and pepper. Pour half into each baking dish.
3. In a bowl, blend baking mix, milk and parsley until moist. Drop by spoonfuls over filling (half per casserole).
4. Cover and freeze one for up to 3 months. Bake remaining casserole for 25 minutes. Cover with foil and bake 10 minutes more or until dumplings are cooked.
TO USE FROZEN CASSEROLE: Completely defrost in freezer and follow cooking instructions above.
Recipe taken and modified from Family Circle Magazine, December 2010
1/2 cup butter
2 cup carrot and celery sticks, finely chopped
1 cup diced onions
4 teaspoons minced garlic
2 teaspoon poultry seasoning
4 jars (12 oz each) chicken gravy
3 pounds chicken breast, cubed and cooked (or meat from a rotisserie chicken)
4 1/2 cups frozen petite peas
Salt and pepper to taste
4 cups baking mix (like Bisquick)
1 1/3 cup milk
4 teaspoons parsley
1. Heat oven to 350°F. Coat two 13 x 9 inch baking dish with nonstick cooking spray.
2. In a large saucepan, melt butter over medium heat. Add carrot and celery, onions, garlic and poultry seasoning. Cook until tender, about 5 minutes. Add gravy. Bring to a boil. Stir in chicken and peas; season with salt and pepper. Pour half into each baking dish.
3. In a bowl, blend baking mix, milk and parsley until moist. Drop by spoonfuls over filling (half per casserole).
4. Cover and freeze one for up to 3 months. Bake remaining casserole for 25 minutes. Cover with foil and bake 10 minutes more or until dumplings are cooked.
TO USE FROZEN CASSEROLE: Completely defrost in freezer and follow cooking instructions above.
Recipe taken and modified from Family Circle Magazine, December 2010
Sandie's Lasagna (two meals)
Yields 2-8 to 12 serving lasagnas
2 pounds ground beef
2 pounds ground Italian sausage
1 box (16 oz) lasagna noodles
3 jars (24 oz each) pasta sauce
2 cans (3.8 oz each) sliced olives
2 lb large curd cottage cheese
32 oz Mozzarella cheese, shredded
1. Brown the ground beef and sausage; drain. Add pasta sauce and olives. Simmer until noodles are cooked.
2. In a pot, bring water to a boil. Cook noodles until tender.
3. Spray 2 lasagna pans (I use the disposable ones from the dollar store) with cooking spray. Layer 3 noodles, 2 cups meat sauce, 1/2 cup cottage cheese and 1 cup Mozzarella cheese. Repeat so that there are 3 layers ending with 2 cups of Mozzarella cheese.
4. Cover and freeze one for up to 3 months. Cover and cook the other one for about 30 minutes at 350°F or until heated through.
TO USE FROZEN LASAGNA: It is probably best to defrost it and then warm it up at 350°F until it is heated through (probably about 45 minutes). If you can't defrost it, you can heat it at 425°F for an hour to an hour and a half until heated through.
2 pounds ground beef
2 pounds ground Italian sausage
1 box (16 oz) lasagna noodles
3 jars (24 oz each) pasta sauce
2 cans (3.8 oz each) sliced olives
2 lb large curd cottage cheese
32 oz Mozzarella cheese, shredded
1. Brown the ground beef and sausage; drain. Add pasta sauce and olives. Simmer until noodles are cooked.
2. In a pot, bring water to a boil. Cook noodles until tender.
3. Spray 2 lasagna pans (I use the disposable ones from the dollar store) with cooking spray. Layer 3 noodles, 2 cups meat sauce, 1/2 cup cottage cheese and 1 cup Mozzarella cheese. Repeat so that there are 3 layers ending with 2 cups of Mozzarella cheese.
4. Cover and freeze one for up to 3 months. Cover and cook the other one for about 30 minutes at 350°F or until heated through.
TO USE FROZEN LASAGNA: It is probably best to defrost it and then warm it up at 350°F until it is heated through (probably about 45 minutes). If you can't defrost it, you can heat it at 425°F for an hour to an hour and a half until heated through.
Wednesday, November 10, 2010
Peachy Barbecue Chicken
Makes 8 servings
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
8 boneless, skinless chicken breast halves (5 oz each)
1/4 cup canola or vegetable oil
2 cups peach preserves
1 cup chopped onion
1 cup barbecue sauce
1/4 cup soy sauce
2 medium green peppers, julienned
2 cans (8 oz each) sliced water chestnuts, drained
Hot cooked rice
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a meat thermometer reads 170°F. Either eat chicken immediately with hot rice or cool chicken and transfer to a labeled gallon freezer bag and freeze for up to 3 months.
TO USE FROZEN CHICKEN: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350°F for 50-60 minutes or until bubbly. Serve with rice.
Recipe taken from
1/2 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
8 boneless, skinless chicken breast halves (5 oz each)
1/4 cup canola or vegetable oil
2 cups peach preserves
1 cup chopped onion
1 cup barbecue sauce
1/4 cup soy sauce
2 medium green peppers, julienned
2 cans (8 oz each) sliced water chestnuts, drained
Hot cooked rice
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
2. In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a meat thermometer reads 170°F. Either eat chicken immediately with hot rice or cool chicken and transfer to a labeled gallon freezer bag and freeze for up to 3 months.
TO USE FROZEN CHICKEN: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350°F for 50-60 minutes or until bubbly. Serve with rice.
Recipe taken from
Wild Rice Chicken Dinner (two meals)
Makes 2-6 to 8 serving casserole
2 packages (8.8 oz each) ready-to-serve long grain and wild rice
2 packages (16 oz each) frozen French-style green beans, thawed
2 cans (10 3/4 oz each) condensed cream of celery soup
2 cans (8 oz each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 oz each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided
1. Heat the rice according to the package directions. Meanwhile, in a large pot, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.
2. Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup of almonds. Serve immediately. Pour the remaining mixture into a 13x9 inch baking dish; cool. Sprinkle with remaining almonds. Cover, label and freeze for up to 3 months.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 40-45 minutes or until heated through.
Recipe taken from
2 packages (8.8 oz each) ready-to-serve long grain and wild rice
2 packages (16 oz each) frozen French-style green beans, thawed
2 cans (10 3/4 oz each) condensed cream of celery soup
2 cans (8 oz each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 oz each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided
1. Heat the rice according to the package directions. Meanwhile, in a large pot, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.
2. Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup of almonds. Serve immediately. Pour the remaining mixture into a 13x9 inch baking dish; cool. Sprinkle with remaining almonds. Cover, label and freeze for up to 3 months.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 40-45 minutes or until heated through.
Recipe taken from
Green Bean Chicken Casserole (two meals)
Makes 2-4 to 6 serving casseroles
1 package (6 oz) long grain and wild rice mix
4 cups cubed cooked chicken
1 2/4 cups frozen French-style green beans
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) mushroom stems and pieces
2/3 cup chopped onion
2/3 cup chopped green pepper
1 envelope onion soup mix
3/4 cup shredded Colby cheese
ADDITIONAL INGREDIENTS (for each casserole):
2/3 cup french-fried onions
1. Prepare wild rice according to package directions. Stir in the chicken, beans soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1 1/2 quart baking dishes. Sprinkle with the cheese.
2. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350°F for 25-30 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until onions are golden.
TO USE FROZEN CASSEROLE: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 60-65 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until golden brown.
Recipe taken from
1 package (6 oz) long grain and wild rice mix
4 cups cubed cooked chicken
1 2/4 cups frozen French-style green beans
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) mushroom stems and pieces
2/3 cup chopped onion
2/3 cup chopped green pepper
1 envelope onion soup mix
3/4 cup shredded Colby cheese
ADDITIONAL INGREDIENTS (for each casserole):
2/3 cup french-fried onions
1. Prepare wild rice according to package directions. Stir in the chicken, beans soups, mushrooms, onion, green pepper and soup mix. Spoon into two greased 1 1/2 quart baking dishes. Sprinkle with the cheese.
2. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350°F for 25-30 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until onions are golden.
TO USE FROZEN CASSEROLE: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350°F for 60-65 minutes or until heated through. Uncover; sprinkle with french-fried onions and bake 5 minutes longer or until golden brown.
Recipe taken from
Creamy Chicken and Mushrooms (two meals)
Makes 2-4 serving casseroles
8 boneless skinless chicken breast halves
4 tablespoons butter, divided
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 cup milk
1/2 teaspoon pepper
Hot cooked rice or noodles
1. In a large skillet, brown chicken in bathes in two tablespoons of butter. Transfer to two ungreased 8-inch baking dishes. Cover and bake at 350°F for 20-25 minutes or until a meat thermometer reaches 170°.
2. Meanwhile, in the same skillet, saute the mushrooms, onion and garlic powder in remaining butter until tender. Add the soup, milk and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
3. Drain chicken; top with the soup mixture. Cover, label and freeze one casserole for up to 3 months. Serve the second casserole with noodles or rice.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Cove and microwave on high for 8-10 minutes or until heated through, stirring once. Serve with rice or noodles.
Recipe taken from:
8 boneless skinless chicken breast halves
4 tablespoons butter, divided
3 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 teaspoon garlic powder
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 cup milk
1/2 teaspoon pepper
Hot cooked rice or noodles
1. In a large skillet, brown chicken in bathes in two tablespoons of butter. Transfer to two ungreased 8-inch baking dishes. Cover and bake at 350°F for 20-25 minutes or until a meat thermometer reaches 170°.
2. Meanwhile, in the same skillet, saute the mushrooms, onion and garlic powder in remaining butter until tender. Add the soup, milk and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until heated through.
3. Drain chicken; top with the soup mixture. Cover, label and freeze one casserole for up to 3 months. Serve the second casserole with noodles or rice.
TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Cove and microwave on high for 8-10 minutes or until heated through, stirring once. Serve with rice or noodles.
Recipe taken from:
Colorful Chicken Casserole (two meals)
Makes 2-4 serving casseroles or 1-8 serving casserole
1 cup chopped celery
1 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 oz) spaghetti or elbow macaroni, cooked and drained
1 can (4 1/2 oz) sliced mushrooms, drained
1 cup shredded cheddar cheese
1. In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt and pepper; heat through. Stir in chicken and pasta. Divide between two 2-quart baking dishes (or 1 9x11 dish) coated with cooking spray. Top with mushrooms and cheese.
2. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350°F for 20 minutes. Uncover; bake 10 minutes longer or until heated through.
TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking. Bake at 350°F for 35 minutes. Uncover and bake 15 minutes longer or until heated through.
Recipe taken from Taste of Home Freezer Pleasers Cookbook
1 cup chopped celery
1 cup chopped green pepper
3/4 cup chopped onion
2 tablespoons butter
1 cup chicken broth
1 cup frozen corn
1 cup frozen peas
1 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 package (7 oz) spaghetti or elbow macaroni, cooked and drained
1 can (4 1/2 oz) sliced mushrooms, drained
1 cup shredded cheddar cheese
1. In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas, salt and pepper; heat through. Stir in chicken and pasta. Divide between two 2-quart baking dishes (or 1 9x11 dish) coated with cooking spray. Top with mushrooms and cheese.
2. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350°F for 20 minutes. Uncover; bake 10 minutes longer or until heated through.
TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking. Bake at 350°F for 35 minutes. Uncover and bake 15 minutes longer or until heated through.
Recipe taken from Taste of Home Freezer Pleasers Cookbook
Salsa Chicken and Rice Casserole (two meals)
Each Casserole Serves 8
2 2/3 cups uncooked rice
5 1/3 cups water
8 chicken breast halves, cubed
4 cups shredded Monterey Jack cheese
4 cups shredded Cheddar cheese
2 (10.75 oz) cans condensed cream of chicken soup
2 (10.75 oz) cans condensed cream of mushroom soup
2 onions, chopped
3 cups salsa
1. Place rice and water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is cooked.
2. Cook the cubed chicken until no longer pink in the center.
3. Preheat oven to 350°F. Lightly grease two 9x11 pans.
4. In a bowl, combine the Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa.
5. For each casserole: Layer 1/4 rice, 1/4 chicken, 1/4 the soup mixture and 1/4 the cheese mixture in prepared dish. Repeat layers ending with cheese (each casserole should have two complete layers).
6. Bake one casserole in preheated oven for about 40 minutes or until bubbly. Cover, label and freeze other casserole for up to 3 months.
TO USE FROZEN CASSEROLE: Defrost in refrigerator overnight. Cook in oven at 350°F for 45 minutes to 1 hour or until heated through and bubbly.
Recipe taken and modified from allrecipes.com
2 2/3 cups uncooked rice
5 1/3 cups water
8 chicken breast halves, cubed
4 cups shredded Monterey Jack cheese
4 cups shredded Cheddar cheese
2 (10.75 oz) cans condensed cream of chicken soup
2 (10.75 oz) cans condensed cream of mushroom soup
2 onions, chopped
3 cups salsa
1. Place rice and water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer 20 minutes, or until rice is cooked.
2. Cook the cubed chicken until no longer pink in the center.
3. Preheat oven to 350°F. Lightly grease two 9x11 pans.
4. In a bowl, combine the Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa.
5. For each casserole: Layer 1/4 rice, 1/4 chicken, 1/4 the soup mixture and 1/4 the cheese mixture in prepared dish. Repeat layers ending with cheese (each casserole should have two complete layers).
6. Bake one casserole in preheated oven for about 40 minutes or until bubbly. Cover, label and freeze other casserole for up to 3 months.
TO USE FROZEN CASSEROLE: Defrost in refrigerator overnight. Cook in oven at 350°F for 45 minutes to 1 hour or until heated through and bubbly.
Recipe taken and modified from allrecipes.com
Monday, November 8, 2010
Taco Casserole
1 pound ground beef
8 oz. macaroni
1/2 cup chopped onion
1 (10.75 oz) can condensed tomato soup
1 (14.5) can diced tomotoes
1 pkg taco seasoning mix
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream (optional)
1/4 cup chopped green onions
1. Preheat oven to 350° F
.
2. Cook pasta in a large pot of boiling water until al dente. Drain.
3. In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.
4. Spoon beef mixture into a 9x13 inch baking dish. Sprinkle crumbled tortilla chips and grated cheese on top.
5. Bake for 30-35 minutes, until the cheese is melted. Serve with chopped green onions and sour cream, if desired.
Recipe taken from allrecipes.com
8 oz. macaroni
1/2 cup chopped onion
1 (10.75 oz) can condensed tomato soup
1 (14.5) can diced tomotoes
1 pkg taco seasoning mix
1/4 cup shredded Cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 cup crushed tortilla chips
1/2 cup sour cream (optional)
1/4 cup chopped green onions
1. Preheat oven to 350° F
.
2. Cook pasta in a large pot of boiling water until al dente. Drain.
3. In a large skillet, cook and stir ground beef and chopped onion over medium heat until brown. Mix in tomato soup, diced tomatoes, and taco seasoning mix. Stir in pasta.
4. Spoon beef mixture into a 9x13 inch baking dish. Sprinkle crumbled tortilla chips and grated cheese on top.
5. Bake for 30-35 minutes, until the cheese is melted. Serve with chopped green onions and sour cream, if desired.
Recipe taken from allrecipes.com
Saturday, October 23, 2010
Chicken Asparagus Cassarole
Makes 12 Servings
2 teaspoons vegetable oil
1 cup frozen bell pepper strips
1 medium onion, chopped
1 tsp minced garlic (or two cloves garlic, minced)
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 container (8 ounces) cottage cheese
2 cups (8 ounces) shredded cheddar cheese, divided
2 eggs
1 lb chicken breasts, chopped and cooked
1 package (10 ounces) frozen chopped asparagus, thawed and drained
8 ounces egg noodles
Black pepper (optional)
1. Cook noodles according to package directions until almost tender; drain.
2. Preheat oven to 350°F. Grease 13×9-inch casserole; set aside.
3. Heat oil in small skillet over medium heat. Add pepper strips, onion and garlic; cook and stir until vegetables are crisp-tender.
4. Mix soup, cottage cheese, 1 cup Cheddar cheese and eggs in large bowl until well blended. Add onion mixture, chicken, asparagus and noodles; mix well. Season with black pepper, if desired.
5. Spread mixture evenly in prepared casserole. Top with remaining 1 cup Cheddar cheese.
6. Bake 30 minutes or until center is set and cheese is bubbly. Let stand 5 minutes before serving. Garnish as desired.
Recipe taken and modified from “Favorite Brand Name Recipes, September 2010
2 teaspoons vegetable oil
1 cup frozen bell pepper strips
1 medium onion, chopped
1 tsp minced garlic (or two cloves garlic, minced)
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 container (8 ounces) cottage cheese
2 cups (8 ounces) shredded cheddar cheese, divided
2 eggs
1 lb chicken breasts, chopped and cooked
1 package (10 ounces) frozen chopped asparagus, thawed and drained
8 ounces egg noodles
Black pepper (optional)
1. Cook noodles according to package directions until almost tender; drain.
2. Preheat oven to 350°F. Grease 13×9-inch casserole; set aside.
3. Heat oil in small skillet over medium heat. Add pepper strips, onion and garlic; cook and stir until vegetables are crisp-tender.
4. Mix soup, cottage cheese, 1 cup Cheddar cheese and eggs in large bowl until well blended. Add onion mixture, chicken, asparagus and noodles; mix well. Season with black pepper, if desired.
5. Spread mixture evenly in prepared casserole. Top with remaining 1 cup Cheddar cheese.
6. Bake 30 minutes or until center is set and cheese is bubbly. Let stand 5 minutes before serving. Garnish as desired.
Recipe taken and modified from “Favorite Brand Name Recipes, September 2010
Polish Reuben Casserole
Makes 8-10 Servings
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1 medium onion, chopped
1 tablespoon prepared mustard
1 jar (32 ounces) sauerkraut, rinsed and drained
1 package (8 ounces) uncooked medium egg noodles
1-1/2 pounds Polish sausage, cut into 1/2-inch pieces
2 cups (8 ounces) shredded Swiss cheese
3/4 cup bread crumbs
2 tablespoons butter, melted
1. Preheat oven to 350°F. Grease 13×9-inch baking dish.
2. Combine soup, milk, onion and mustard in medium bowl; stir well.
3. Spread sauerkraut in prepared dish. Top with noodles. Spoon soup mixture evenly over noodles; cover with sausage. Top with cheese.
4. Combine bread crumbs and butter in small bowl; sprinkle over casserole. Cover dish tightly with foil. Bake about 1 hour or until noodles are tender.
Recipe taken and modified from Favorite Brand Name Recipes, September 2010
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1 medium onion, chopped
1 tablespoon prepared mustard
1 jar (32 ounces) sauerkraut, rinsed and drained
1 package (8 ounces) uncooked medium egg noodles
1-1/2 pounds Polish sausage, cut into 1/2-inch pieces
2 cups (8 ounces) shredded Swiss cheese
3/4 cup bread crumbs
2 tablespoons butter, melted
1. Preheat oven to 350°F. Grease 13×9-inch baking dish.
2. Combine soup, milk, onion and mustard in medium bowl; stir well.
3. Spread sauerkraut in prepared dish. Top with noodles. Spoon soup mixture evenly over noodles; cover with sausage. Top with cheese.
4. Combine bread crumbs and butter in small bowl; sprinkle over casserole. Cover dish tightly with foil. Bake about 1 hour or until noodles are tender.
Recipe taken and modified from Favorite Brand Name Recipes, September 2010
Chicken Stuffing Casserole
Yields 2 Casseroles (6 servings each)–Or Combine into one 13×9-inch casserole dish to make one larger casserole
2 packages (6 ounces each) chicken stuffing mix
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk
2 lbs cubed cooked chicken breasts
2 cups frozen corn
2 cans (8 ounces each) mushroom stems and pieces, drained
4 cups (16 ounces) shredded Cheddar cheese
1. Preheat oven to 350°F and grease 2 8-inch square baking dishes
2. Prepare the stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into prepared dishes Layer with the chicken, corn, mushrooms, soup mixture and cheese.
3. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole for 30-35 minutes or until cheese is melted.
TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover, bake 10-15 minutes longer or until heated through.
Recipe taken and modified from Taste of Home, Fall Freezer Meals, October 2010
2 packages (6 ounces each) chicken stuffing mix
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk
2 lbs cubed cooked chicken breasts
2 cups frozen corn
2 cans (8 ounces each) mushroom stems and pieces, drained
4 cups (16 ounces) shredded Cheddar cheese
1. Preheat oven to 350°F and grease 2 8-inch square baking dishes
2. Prepare the stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into prepared dishes Layer with the chicken, corn, mushrooms, soup mixture and cheese.
3. Cover, label and freeze one casserole for up to 3 months. Cover and bake the second casserole for 30-35 minutes or until cheese is melted.
TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover, bake 10-15 minutes longer or until heated through.
Recipe taken and modified from Taste of Home, Fall Freezer Meals, October 2010
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