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I always hear of women who make casseroles when they are pg and then freeze them for when the baby comes. But I don't know how to make any of them. Does anyone know a web site I can look at or.... do you know of a good recipe for casseroles? Thanks.
SAHM to Paige Marie--2/2/99
Due with Mitchell -- 4/28/01
How many recipes would you like?
Here are a couple of my family's favorites. Both freeze beautifully.
<u>Chili Hominy Bake</u>
1/2 cup onions, chopped
1 can (15 oz.) hominy, drained
1 lb. ground beef
1 can cream of chicken soup
1 can (15 oz.) chili con carne
1 tsp. chili powder
1/2 cup shredded cheese
Fry the beef and the onions until beef is cooked through; drain off any grease. Mix with other ingredients, except cheese. Put mixture into 1.5 quart casserole dish. (You can freeze at this point and increase baking time accordingly when you want to cook the casserole later) Bake at 350 degrees in covered casserole dish for 25 to 30 minutes. The uncover and sprinkle with cheese and bake for 5 more minutes or until cheese is melted.
2 to 4 chicken breasts, cooked and cubed
1/2 lb. fresh mushrooms, sliced
1 stick margarine
2 cans cream of chicken soup
1/2 pint sour cream
1/2 lb. spaghetti noodles broken into 2 inch pieces and cooked
grated Parmesan cheese
Sauté the mushrooms in the margarine; add chicken and let stand 5 minutes. Add the soup, sour cream, and spaghetti noodles. Pour into a greased 3 quart casserole dish. Sprinkle with Parmesan cheese. (You can freeze at this point and increase baking time accordingly when you want to cook the casserole later) Bake for 50 to 60 minutes at 350 degrees.
Elsie & Thomas (6-15-99)
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[This message has been edited by ElsieB (edited 02-12-2002).]
Thomas (born June '99--12)
Rose (born May '02--9)
Last edited by ElsieB; 07-20-2003 at 04:10 PM.
Here's another one.....we called it by a different name when I was growing up, but this is what they call it in the Northeast.
American Chop Suey
1 pound of ground beef
1 large green pepper (you can also use red, yellow, or orange for the color and taste you prefer or mix)
1-2 cloves of garlic
Elbow macaroni (about 1/2 pound)
Canned diced tomatoes (15-oz can)
1 can tomato soup
Chop the onion, pepper, and garlic. Add to the ground beef and brown in a skillet. While the meat is browning, start the water boiling for your macaroni. Boil the macaroni when the water is ready and cook according to package directions. When the meat is browned and the veggies have cooked to a point where they are softer, add the tomatoes and tomato soup. When the liquid has cooked down to a less watery consistency, take the contents of the skillet and add to the cooked, drained macaroni, and serve. Season to taste.
You can add a veggie on the side with this meal. This casserole is very easy to freeze and double up if you want. My kids like this one too and it's a favorite at my house.
Special Contributor to Food for the Family
1 lg can of Tuna
1 Small onion chopped
1 can Cream of Mushroom
1 can Cream of Celery
1 8 oz. package of cheese diced (colby, american, cojack, or cheddar work well)
6 oz uncooked elbow macaroni
1/2 cup frozen peas (optional)
salt and pepper to taste
In a sauce pan boil macaroni until soft. Drain and set aside.
In a frying pan sautee onion in pan (add a little butter) until soft. Add tuna, Cream of Mushroom and Cream of Celery to the pan. Mix together well. Add the diced cheese to the mixture and stir until it melts. Add peas stir until no longer frozen. Stir in macaroni and enjoy!
-Michelle mom to Caleb (9/24/99)
Engaged to wed Lyle (8/4/01)
"Any man can be a father, it takes a special man to be a daddy."
I made one up the other day that seemed to be a hit.
Nancy's Chicken Thyme Pot (I even gave it a name! LOL)
One bag of medium egg noodles (cooked until firm)
1 can of cream of chicken soup
1 soup can of 2 percent milk
1.5 cup of cooked chopped chicken (I used leftover roast chicken)
1 cup of chopped broccoli
1 cup of chopped celery
1 chopped red or green pepper
1.5 tsp powdered thyme
salt and pepper to taste
Butter a 3 litre corningware baking dish.
In a large bowl whisk together the soup, milk, spices and veggies. Add the chicken and mix well.
Dump in the noodles and mix it all well.
Turn all into the baking dish and sprinkle the top with fine bread crumbs and a generous handful of grated parmesean cheese.
I put the whole thing into the fridge for a few hours before cooking. You could also freeze it after cooking and cooling.
I baked it in the middle rack for 45 minutes at 325. I took the lid off for the last ten minutes to let the cheese brown a little.
Last edited by ElsieB; 07-20-2003 at 04:11 PM.
Got this one off cookbooks.com; called a casserole, but not really . . .
TURKEY ENCHILADA CASSEROLE
1 (10 1/2 oz.) can condensed cream of chicken soup
3/4 c. milk
1/2 c. chopped onion (1 medium)
1 (4 oz.) can chopped green chiles
6 corn tortillas (6-inch diameter), cut into thick strips
2 c. cut up cooked turkey
1 c. (4 oz.) shredded Cheddar cheese
In bowl mix well soup, milk, onion and chiles. In greased 8-inch square baking dish layer half the tortillas, top with half the turkey. Spoon half the soup mixture over turkey and sprinkle with half the cheese; repeat layers. Cover and refrigerate overnight. Bake covered in preheated oven at 350 degrees for 1 hour or until hot and bubbly.
Note: Condensed cream of mushroom soup can be substituted, as can chicken for the turkey.
Another one I make ALL THE TIME:
Easy Chicken Divan
2-10 oz. pkg. frozen broccoli
3 chicken breasts
2 cans cream of chicken soup
1 cup mayo
1-1/2 tsp. lemon juice
3/4 c. grated cheddar cheese
1/2 c. bread crumbs
Cook broccoli 5 minutes and drain. Place layer of broccoli, layer of chicken in 9x13" pan. Combine soup, mayo and lemon juice and spread over top of layers. Sprinkle cheese and crumbs on top, dot with butter. Bake at 350 for 30 minutes. Serve over rice.
And the one I'm trying tonight . . .
Cornbread Taco Bake
1 lb. Lean ground beef
1 8 oz. Can tomato sauce
1 can Mexicorn, drained
1 envelope taco seasoning mix
1 pkg. or box corn bread mix
Small can Durkee French-fried onions
1/2 cup grated cheddar cheese
Preheat oven to 375.
Brown beef and drain well. Add tomato sauce, Mexicorn and taco seasoning. Transfer to an lightly sprayed oblong or round casserole dish.
In a separate bowl, mix corn bread according to package directions. Stir in 1/2 can French fried onions.
Spoon corn bread mixture around the edges of the casserole dish.
Bake casserole for 20 minutes or until corn bread is golden brown. Sprinkle with remaining onions and cheese. Return to oven to melt cheese, 1-2 minutes.
[This message has been edited by postcardgirl (edited 02-06-2001).]
Here is one I made and froze before DD's birth. It reheated very well and was yummy. The recipe makes 2 pans.
1 1/2 lb bulk Italian sausage
1 1/2 lb ground beef
1 C chopped onion
1 C chopped green pepper
2 cans (15 oz EACH) tomato sauce
2 cans (6 oz EACH) tomato paste
1/2 C water
1 t basil
1 t oregano
1 t salt
1 t pepper
1/8 t garlic powder
2 cans (8.75 oz Each) whole kernel corn, drained
2 cans (2.25 oz Each slice black olives, drained
1 package (16 oz) wide noodles, cooked and drained
8 oz cheddar cheese, sliced
Cook sausage, beef, onion, and green pepper until meat is browned and veggies tender. Drain. Add tomato sauce and paste and seasonings, bring to a boil. Reduce heat. Cover and simmer for 15 min. Add corn and olives, cover and simmer for 5 min. Stir in noodles. Pour into to 13x9x2" baking dishes. Top with cheese. Cover and bake at 350 for 25-30 min or until heated through
I bought a bunch of disposable pans on sale at Party City and that worked great
I also made and froze batches of stew and spaghetti sauce.
Our favorite make-ahead meal is Baked Spaghetti. I don't use a recipe, but here's the basic spread:
2 pounds ground beef (or ground turkey)
one medium onion, chopped
2 cans or jars of your favorite prepared spaghetti sauce (I use Hunts because it's cheap)
Salt & Pepper
Sliced Mozeralla cheese
Brown the meat and onion together, then drain the grease off in a collander. Return to pot, and add sauce and seasonings. The brown sugar is the key, but add it slowly so as not to go overboard. Just add a tablespoon or so, stir, and taste after five minutes. Eventually, you'll know how much tastes good to you.
When the sauce is to your liking, boil 1 1/2 pounds spaghetti according to package directions. Drain and add a few tablespoons of butter to keep it from sticking. Put the spaghetti in a baking dish, and add sauce. I leave a little sauce to put on top - no rules here. Put sliced cheese on top, and bake for 35-40 minutes, till the cheese is melted and starting to brown.
That's it. We live off a pan of this for a week at a time - it's one of dh's favorite meals.
Good luck with your baby. Sounds like you're planning ahead well!
Pround mama of Zoe Marie and Paris Eleni,
born 12/28/00, happy, healthy, and beautiful. Come see for yourself!
1-2 cups or fresh chicken...(left overs)
1 can mushroom soup
1 can Celery soup
1/2 bag egg noodles (cooked/drained)
After you cook the noodles...mix everything together add your noodles last so they don't get mushy.
Put all into Cassarole dish.
Bake at 350...20 miutes or so.
If you like you can add chips to the top or fried onions from a can.
I doubled my recepie last time and froze some of it.
You can do this easily with Lasagna, speggetti sauce, sloppy joe..etc.
Kid my retired greyhound!!!
Hi! I am lurking over from TWG. I have a great recipe. It's one of our favorites!
Beef Pot Pie Béarnaise
1-1/2 lbs sirloin cut up into cubes
1 large onion, chopped
3-4 medium potatoes, cut into cubes
4-5 medium carrots, cut into cubes
1/2-1 full package of frozen peas
½ teaspoon of dried tarragon
2 packages of Pillsbury refrigerated pie crust (in the red box)
1 or 2 packages of Knorr's Béarnaise sauce (in the powdered gravy aisle) prepared according to package directions.
Sauté Onion until translucent in a couple tablespoons of oil, sauté beef until browned. Add in carrots and potatoes. Add about 1 & ½ Cups water and tarragon. Cover half way and simmer until potatoes and carrots are tender and water has almost absorbed. Salt and Pepper to taste and add in frozen peas. Just stir to separate peas, no need to cook as they will cook enough when you bake the pie. This way the peas stay very ‘fresh’ tasting.
Unfold and press two crusts (one package) together to completely cover bottom and sides of pan. Fill with cooled beef mixture and cover with remaining pie crusts. (again press two crusts together to cover top) Seal sides. Cut small slits on top to release steam.
At this point, you can cover with plastic wrap and tin foil and freeze, or you can bake according to the pie crust directions until crust is golden brown. Serve with Béarnaise sauce.
If frozen, I always defrost the pot pie before baking, but it can probably be put in at a lower temperature for a longer period of time so that the crust does not burn before the inside is warmed completely thru.
ttc #1 - since 10/01