made by Leah Cantaloube
For this meal I took 7+ pounds of roast beef in my large crockpot, added 7 cloves of garlic and 2 cups beef broth and cooked them on high all day. (This pot is notorious for cooking slow and it was full of meat- use your own judgment.)
I pulled out the roasts and divided them into the pans, pulling the meat apart.
Into the meat dripping I added 6 cans mushroom soup and 48 oz sour cream.
I cooked the egg noodles for three minutes and added everything into the pans with the meat. I sprinkled a bit more garlic powder and fresh ground pepper before stirring the pans and covering with foil.
I stuck them in the fridge overnight before adding them to the freezer.
To cook- thaw and cook at 350 for 35-40 minutes with the foil cover.
If the noodles seem dry after cooking, just add milk and stir - I've never tried freezing this meal, but the noodles tend to soak up the sauce if the meal sits out for long.
I used whole wheat noodles, that's all I've bought for over a year. My family didn't notice when I switched and it seemed like a good way to make our pasta meals spiked with a bit of fiber.
This recipe is from http://freezerfriendz.blogspot.com
Tuesday, April 26, 2011
Tuesday, March 29, 2011
Chicken Spaghetti
2 cups cooked chicken
3 cups dry spaghetti; broke into two inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cups finely diced green pepper
1/4 cups finely diced onion
1 jar (4 oz) diced pimentos, drained
2 cups reserved chicken broth from pot
1 tsp Lawry's Seasoned Salt
1/8 tsp (to 1/4 tsp) Cayenne Pepper
Salt and Pepper, to taste
1 cup additional grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
3 cups dry spaghetti; broke into two inch pieces
2 cans cream of mushroom soup
2 cups grated sharp cheddar cheese
1/4 cups finely diced green pepper
1/4 cups finely diced onion
1 jar (4 oz) diced pimentos, drained
2 cups reserved chicken broth from pot
1 tsp Lawry's Seasoned Salt
1/8 tsp (to 1/4 tsp) Cayenne Pepper
Salt and Pepper, to taste
1 cup additional grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Baked Ziti
Baked Ziti
By Leah Cantaloube
1 pound dry ziti pasta 6 oz provolone cheese, sliced
1 onion, chopped 1 ½ cups sour cream
1 pound lean ground beef 6 oz mozzarella cheese, shredded
2 (26 oz) jars spagh sauce 2 tbsp grated parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F. butter a 9x13 inch baking dish. Layer as follows: ½ of the ziti, Provolone cheese, sour cream ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 39 minutes in preheated oven, or until cheeses are melted.
By Leah Cantaloube
1 pound dry ziti pasta 6 oz provolone cheese, sliced
1 onion, chopped 1 ½ cups sour cream
1 pound lean ground beef 6 oz mozzarella cheese, shredded
2 (26 oz) jars spagh sauce 2 tbsp grated parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees F. butter a 9x13 inch baking dish. Layer as follows: ½ of the ziti, Provolone cheese, sour cream ½ sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 39 minutes in preheated oven, or until cheeses are melted.
Chicken Tortilla Casserole
Chicken Tortilla Casserole
By Sara Clark
1/2 white onion Chopped and sauteed in butter, cumin, oregano
2 Tbls chopped green onion sauteed with the white onion
1 can cream of chicken
1 can cream of celery
1 small can evaporated milk
1/3 cup sour cream
1/2 package white corn tortillas cut into strips
3 1/2 lbs cooked chopped chicken breast
4oz can diced ortega chili
1 lb grated cheddar cheese
Mix all above EXCEPT cheese and tortillas, this is your chicken filling. In a 9x13 layer a thin layer chicken filling. Next add a layer of cheese and a layer of tortilla strips. Repeat 2 times. Top with cheese. Bake at 350 approximately 1 hr if thawed. Uncover the last 10 minutes.
Serve with rice and green salad
By Sara Clark
1/2 white onion Chopped and sauteed in butter, cumin, oregano
2 Tbls chopped green onion sauteed with the white onion
1 can cream of chicken
1 can cream of celery
1 small can evaporated milk
1/3 cup sour cream
1/2 package white corn tortillas cut into strips
3 1/2 lbs cooked chopped chicken breast
4oz can diced ortega chili
1 lb grated cheddar cheese
Mix all above EXCEPT cheese and tortillas, this is your chicken filling. In a 9x13 layer a thin layer chicken filling. Next add a layer of cheese and a layer of tortilla strips. Repeat 2 times. Top with cheese. Bake at 350 approximately 1 hr if thawed. Uncover the last 10 minutes.
Serve with rice and green salad
Chili Chicken
Chili Chicken
By Angela Johnson
16oz cooked medium noodles
1/2 cup chopped onion
2 TBSP butter
3 cans (10.5 oz each) condensed cream of mushroom soup
small can green chili peppers
3-4 cups cut up chicken or turkey
salt and pepper
2-3 cups shredded cheese
Heat oven to 350'. Layer chicken, other ingredients mixed together, & cheese in 2-3 layers. Bake 45 minutes.
By Angela Johnson
16oz cooked medium noodles
1/2 cup chopped onion
2 TBSP butter
3 cans (10.5 oz each) condensed cream of mushroom soup
small can green chili peppers
3-4 cups cut up chicken or turkey
salt and pepper
2-3 cups shredded cheese
Heat oven to 350'. Layer chicken, other ingredients mixed together, & cheese in 2-3 layers. Bake 45 minutes.
Creamy Chicken and Pasta
Creamy Chicken and Pasta
By Shauna Erickson
3 cups pasta, any shape
1 can cream of chicken soup
1 12-ounce can evaporated milk
1/3 cup Parmesan cheese
1 cup shredded Mozzarella cheese
2/3 cup French fried onions
3 cups cooked chopped chicken
Cook pasta in salted water for half the time recommended in the package directions.
Combine soup, milk, and cheeses.
Stir in onions, chicken and pasta. Eat and enjoy:)
By Shauna Erickson
3 cups pasta, any shape
1 can cream of chicken soup
1 12-ounce can evaporated milk
1/3 cup Parmesan cheese
1 cup shredded Mozzarella cheese
2/3 cup French fried onions
3 cups cooked chopped chicken
Cook pasta in salted water for half the time recommended in the package directions.
Combine soup, milk, and cheeses.
Stir in onions, chicken and pasta. Eat and enjoy:)
Tortilla Casserole
Tortilla Casserole
By Natascha Verandes
1 pound ground beef
1 can (10 oz) enchilada sauce
1 cup salsa
6 flour tortillas (10 inches)
2 cups of fresh or frozen corn
4 cups (16 oz) shredded cheddar cheese
1. In a skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
2. Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in x 9-in x2-in baking dish. Cover with one-third of the meat mixture; top with 1 cup of corn. Sprinkle with 1 1/3 cups.
3. Bake, uncovered, at 350 for 30 minute or until heated through. Makes 6-8 servings.
By Natascha Verandes
1 pound ground beef
1 can (10 oz) enchilada sauce
1 cup salsa
6 flour tortillas (10 inches)
2 cups of fresh or frozen corn
4 cups (16 oz) shredded cheddar cheese
1. In a skillet, cook ground beef over medium heat until no longer pink; drain. Stir in enchilada sauce and salsa; set aside.
2. Place two tortillas, overlapping as necessary, in the bottom of a greased 13-in x 9-in x2-in baking dish. Cover with one-third of the meat mixture; top with 1 cup of corn. Sprinkle with 1 1/3 cups.
3. Bake, uncovered, at 350 for 30 minute or until heated through. Makes 6-8 servings.
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