Baked noodles in cream sauce

This is one I want to try.  It is from the Campbell's Kitchen website.  It looks like it would easily become a freezer meal.

2 1/2 cups milk

3 tablespoons all-purpose flour

1 tablespoon or 3 cubes chicken-Flavor instant bouillon

5 cups wide egg noodles, cooked and drained

1/2 cup sour cream or plain yogurt

2 cups cubed cooked turkey (ham or chicken)

1 package (10 ounces) frozen broccoli cuts, thawed

Vegetable cooking spray

1 cup shredded Cheddar cheese (about 4 ounces)

• Heat the milk, flour and bouillon in a 3-quart saucepan over medium heat until the mixture boils and thickens.  Remove the saucepan from the heat.  Stir in the noodles, sour cream, turkey and broccoli.
• Spray a 2-quart baking dish with the cooking spray.  Spoon the turkey mixture into the baking dish. Top with the cheese.  Cover the baking dish.
• Bake for 25 minutes or until the turkey mixture is hot and bubbling.

Easy Chicken and Cheese Enchiladas

I've made these many times, but it just dawned on me not too long ago to double it and put some in the freezer.

1 can condensed cream of chicken soup 

1/2 cup sour cream

1 cup Picante Sauce of Salsa

2 teaspoons chili powder

2 cups chopped cooked chicken (or 3 cans chicken)

1/2 cup shredded Monterey Jack cheese

6 flour tortillas, warmed

1 small tomato, chopped (about 1/2 cup)

• Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato.
• Serve one now and freeze one for later

To use frozen:  thaw overnight in fridge.  Warm in oven or microwave

I use extra cheese on top as well as sourcream when serving.  Other variations - add some white rice, spanish rice or black beans (rinsed and drained). 

Hamburger Noodle Bake

This is an easy one I got out of that same magazine from earlier.  It went together quickly.

5 cups uncooked egg noodles
2 lbs ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 cans condensed tomato soup, undiluted
2 cups shredded cheddar cheese
1 1/2 cups water
1/2 cup chili sauce
1 1/2 cups soft bread crumbs
3 Tbsp butter, melted

Cook noodles according to pkg directions until almost tender, drain.  Cook beef, onion, and green peper until meat is no longer pink.  Drain.  Stir in the noodles, soup, cheese, water, and chili sauce.  Transfer to 2 greased 8" square baking pans.

Toss bread crumbs with butter.  Sprinkle over casseroles.  Bake one casserole uncovered at 350 for 35-40 minutes or until bubbly and golden brown.  Cover and freeze the remaining casserole for up to 3 months.

To use frozen casserole:  remove from freezer 30 minutes before baking (do not thaw).  cover and bake 350 for 60 minutes.  Uncover bake 10-15 minutes longer or until heated through.

Enchilada Casserole

1 1/2 lbs ground beef
1 large onion, chopped
1 cup water
2 tbsp chili poweder
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
2 cups salsa, divided
10 flour tortillas cut into 3/4" strips, divided
1 cup sour cream
2 cans whole kernal corn, drained
4 cups shredded mozzarella cheese

Cook beef and onion over medium heat until no longer pink; drain.  Stir in water, chili powder, salt, pepper, and garlic powder.  Bring to a boil.  Reduce heat; simmer uncovered 10 minutes.

Place 1/4 cup salsa each in two greased 8" square baking dishes.  Layer each dish with a fourth of the tortillas and 1/4 cup salsa.

Divide the meat mixture, sour cream and corn between the 2 casseroles.  top with remaining tortillas, salsa and cheese.

cover and freeze one casserole for up to a month.  Cover and bake second casserole at 350 for 35 minutes.  Uncover; bake 5 - 10 minutes longer or until heated through.

To use frozen casserole:  That in the fridge for 24 hours.  Remove from the fridge 30 minutes before baking.  Bake as directed.

Spaghetti Casserole

Another one we are making on our freezer cooking day from the magazine I purchased.

1 pkg (16 oz) angel hair pasta
1 1/2 lbs ground beef
1 jar (26 oz) spaghetti sauce
2 cans (8 oz each) tomato sauce
1 can condensed cream of mushroom soup, undiluted
1 cup sour cream (8 oz)
2 cups shredded colby-Monterey Jack cheese

Cook pasta according to pkg directions.  Cook beef over medium heat until no longer pink, drain.  Stir in spaghetti sauce and tomato sauce.  Remove from heat.

Drain pasta.  Combine soup and sour cream.  In two 8" square baking dishes layer half of the meat sauce, pasta, soup mixture and cheese.  Repeat layers.

Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 for 55-65 minutes or until cheese is melted.

To use Frozen Casserole:  Thaw in the fridge overnight.  Remove from the refrigerator 30 minutes before baking.  Bake as directed.

Southwestern Casserole

Another one of the magazine I purchased that my friend and I will be making.  I used 1 can diced tomatoes and 1 can rotel instead of the 2 cans of diced tomatoes and 1 can of green chilies.  I also omitted the jalapeno peppers.

1 pkg (7 oz) elbow macaroni
2 lbs ground beef
1 large onion, chopped
2 garlic gloves, minced
2 cans (14 1/2 oz each) diced tomatoes, undrained
1 can (16 oz) kindey beans, rinsed and drained
1 can tomato paste (6 oz)
1 can (4 oz) chopped green chilis, drained
1 1/2 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
2 cups shredded Monterey Jack Cheese
2 jalapeno peppers, seeded and chopped.
Cook macaroni according to pkg directions.  Cook ground beef and onion over medium heat until no longer pink.  Add garlic, cook 1 minute longer.  Drain.  Stir in tomatoes, beans, tomato paste, chilies and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered for 10 minutes.  Drain macaroni stir into beef mixture.

Transfer to two greased 2 qt baking dishes.  Top with cheese and jalapenos.  Cover and bake at 375 for 30 minutes.  Uncover and bake 10 minutes longer or until bubbly and heated through.  Serve one casserole.  Cool the second casserole cover and freeze for up to 3 months.

To use frozen casserole:  Thaw in the fridge for 8 hours.  Cover and bake at 375 for 20 - 25 minutes or until heated through.

Yields 2 casseroles:  6 servings each.

Ground beef sprial bake

I recently purchased a Taste of Homes Freezer Meal Magazine.  A friend and I are getting together to throw a bunch of meals together for the freezer so we can start the school year off with some meals ready to go.  This was one of the ones we decided to make.

1 package (16 oz) spiral pasta
2 lbs ground beef
2/3 chopped onion
1 tsp minced garlic
2 jars spaghetti sauce (26 oz each)
2 tbsp tomato paste
1 tsp dried basil
1 tsp dried oregano
4 cups (16 oz) shredded mozzarella cheese

Cook pasta according to directions; drain.

In Dutch oven, cook beef and onion over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Stir in spaghetti sauce, tomato paste, basil and oregano.  Bring to a boil.  Reduce heat; simmer uncovered 5-10 minutes.

Stir pasta into meat mixture.  Transfer to 2 greased 13x9 baking dishes.  Sprinkle each with 2 cups of cheese. 

Cover and freeze casserole up to 3 months.

OR

Bake uncovered at 350 for 25-30 minutes or until heated through.

To use frozen casserole:  Thaw in refrigerator overnight.  Bake at 350 for 35-40 minutes or until heated through.

Pizza Pasta Casserole

I found this on a blog site and wanted to share. Maggie has a wonderful collection of different recipes to choose from. I love reading her blog.  A few years ago she organized a group of friends that plan and prepare meals once a month to freeze.   I've often thought about seeing if I would be able to get enough friends together to make meals and share.  It's a great way to try new recipes and get out of rut if your stuck. The website is Freezer Meals For Us (www.freezermealsforus.blogspot.com).

 2 lbs ground beef
1 large onion chopped
1 clove garlic minced
1 teaspoon Italian seasoning
2 tablespoons olive oil
2 (26 once) jars spaghetti sauce
16 ounces rotini pasta, cooked and drained
5 cups shredded mozzarella cheese
8 ounces sliced pepperoni

Brown ground beef, onion, and garlic in oil. Drain. Stir in pasta, spaghetti sauce, and 3 cups cheese. Place mixture in 2 greased 9x13 pans. Sprinkle with remaining cheese. Top with pepperoni. Cover and freeze or bake uncovered at 350 for 25-30 minutes or until heated through.

Chicken Broccoli Spaghetti

I'm not sure where I found this recipe - but it is one that I rely on pretty heavily. Many times I will double the recipe so I have several meals.  I also divide it into individual servings to take to work with me for lunch.  You can use canned chicken if you don't have chicken breasts or if you are short on time.  Something that really helps on time is to have pre-cooked chicken in your freezer.  I take several boneless, skinless chicken breasts and place them in a slow cooker covered in water all day.  Then I shred it it or cube it as needed - most of the time I shred it.

1 1/2 lbs boneless skinless chicken breast halves
1 pkg spaghetti  (16 oz)
2 cups broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/4 cup water
1 lb processed cheese (velvetta) cubed
1/4 tsp pepper

Place chicken in a large skillet and cover with water, bring to a boil.  Reduce heat; cover and simmer for 12 -14 minutes or until juices run clear.  Meanwhile, cook spaghetti according to package directions; drain.  Drain chicken and cut into cubes; set aside.

In a saucepan cook broccoli in a small amount of water for 5-8 minutes or until crisp-tender.  Drain and set aside.  In the same pan combine soups and water.  Stir in cheese, cook and stir until cheese is melted.  Add the chicken, broccoli and pepper; heat through.  Stir in spaghetti, mix well.

Transfer to two greased 8-in square baking dishes.  Cover and freeze for up to 3 months.  Or bake, uncovered at 350 for 30-40 minutes or until lightly browned and edges are bubbly.

To bake frozen casserole, completely thaw in fridge, cover and bake at 350 for 45-50 minutes or until heated through.