OK, so this is cheating. BUT you get all the recipes AND shopping list to boot!
Easy Cheeseburger Casserole (makes 3 freezer meals)
For the topping:
2 pounds of ground beef (again, mine was pre-cooked)
1 onion, diced very finely
Six cups Cheddar Cheese, grated
For the crust:
5 cups of self rising flour
3/4 cup of sour cream
1 egg
1 cup (more or less) of water
Directions:
In a saute pan, cook together the ground beef over medium high heat until onion is soft. Set aside to cool.
Make the crust first by combining the flour, egg, sour cream and enough water to bring it together into a thick, but spreadable consistency.
Spray the pans (I used three round pans) and spread a layer of the dough into each one. 4. Sprinkle the cooled meat mixture over the dough, then top each one with about 2 cups of cheddar. Top with lid.
Write on lid: Bake at 350 degrees for 25-30 minutes, until cheese is lightly browned and bubbly.
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Tex Mex Chicken Casserole (makes 4 casseroles)
4 chicken breasts, cooked and shredded
8 cups of cooked rice
2 can of Rotel tomatoes
2 packs of taco seasoning
2 cans of whole kernel corn, drained
2 cans of black beans (undrained)
1 small can of black olives, drained
6 cups of cheddar cheese, grated
Directions:
Mix together all of the ingredients in a bowl, except the cheese. Divide out into four pans, then top each with the cheddar cheese and top with cardboard topper.
Write on lid: Remove cardboard piece and bake at 350 until thoroughly heated and cheese is melted (all ingredients are already cooked, so it’s just a matter of heating it well.) *Serve with sour cream and salsa on top and tortilla chips.
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Chicken Casserole (makes 3 casseroles)
4 shredded, cooked chicken breasts
5 cups of cooked rice
2 cans of cream of chicken condensed soup
1 cup of chicken broth
2 bags of frozen peas and carrots (I used mixed, but you could use one bag of each)
1 Tablespoon of salt
1/2 Tablespoon of black pepper
3 cup of French’s onions
3 cups of shredded cheddar cheese
Directions:
In a small bowl, combine the cheese and onions together – set aside (for the topping)
In a large bowl, combine the rest of the ingredients together, then separate into pans. Top each one with 1/3 of the topping mixture and freeze.
Write on lid: Bake at 350 until thoroughly warm and cheese is melted (everything is already cooked in the casserole.)
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Cheesy Hashbrown Potato Casserole/ Funeral Potatoes (makes 1 freezer meal)
Potatoes:
12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns
2 (10 3/4 oz) cans cream of chicken soup (reduced fat is fine)
2 cups sour cream (light is fine)
1 cup grated cheddar cheese
1/2 cup butter, melted
1/3 cup chopped onions
Topping:
2 cups crushed corn flakes
2 Tbsp butter, melted
Directions:
Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9×13 inch baking dish (or put frozen hash-browns into the baking dish). Combine soup, sour cream, cheese, the 1/2 cup melted butter, and onions. Gently blend into potatoes. Combine crushed corn flakes and the 2 tablespoons melted butter. Sprinkle on top. Cover with cardboard lid.
Write on lid: Bake at 350 degrees for 30 to 40 minutes. Serve with sliced ham and veggies.
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Baked Cheesy Chicken Penne (makes 2 freezer meals)
6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken)
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
1 1/2 cup freshly grated Parmesan (about 6 ounces)
Directions:
Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Freezer instructions: To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months.
Write on lid: Preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.
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SHOPPING LIST (to make ALL the above recipes):
12 FOIL CASSEROLE DISHES with lids, all sizes (I got mine at Dollar Tree)
2 pounds of ground beef (mine was pre-cooked)
10 chicken breasts, cooked and shredded
1 and ⅓ onions, diced very finely
16 cups Cheddar Cheese, grated
5 cups of self rising flour
3/4 cup of sour cream
1 egg
13 cups of cooked rice
2 cans of Rotel tomatoes
2 packs of taco seasoning
2 cans of whole kernel corn, drained
2 cans of black beans (undrained)
1 small can of black olives, drained
4 cans of cream of chicken condensed soup
1 cup of chicken broth
2 bags of frozen peas and carrots (I used mixed, but you could use one bag of each)
1 Tablespoon of salt
3 cup of French’s onions
12 large potatoes or 1 (32 oz) bag frozen shredded hashbrowns
2 cups sour cream (light is fine)
1/2 cup butter, melted, plus 2 Tbsp butter, melted
2 cups crushed corn flakes
6 tablespoons butter, plus more for baking dishes
Salt and black pepper
1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate)
1 teaspoon olive oil
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms)
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
1 1/2 cup freshly grated Parmesan (about 6 ounces)
