Freezer Meals

Okay - this is my first official try at freezer meals.  I got some of these online from various sources. The others I just used recipes that I already had.  Things I learned: I went to the dollar store to buy all my foil pans.  I sprayed them well with cooking spray.  Take most everything out of your freezer and stick it in a cooler.  Then you can freeze everything nice and flat.  If you stack it, apparently it compresses and somethings may leak - not that I learned that from experience  :(  . It only takes a few hours to freeze everything enough that you can stack it.  I cooked the pasta just to al dente.  I just covered the meals with foil and wrote on the top what it was and the cooking instructions.  Others that do this often have told me to allow plenty of time for thawing!!!!!  Good luck.  Everything I snitched tastes of was delicious!!!! Oh and by the way - you don't have to freeze these recipes, you can make it and bake it the same day!!

MRS. D.'S PIZZA CASSEROLE

1 pkg. pepperoni
1 lb. ground beef, browned and drained
1 pkg. cooked egg noodles
1 can drained sliced olives
1 small can mushrooms, drained (optional)
1 can cheddar cheese soup
1 jar pizza sauce
2 cups mozzarella cheese
Salt and pepper to taste

Add all of the ingredients together except for the mozzarella cheese. Sprinkle it on the top of the casserole. Put in a sprayed foil deep lasagna pan and freeze.  Thaw all day. Bake at 350 degrees for 25-30 minutes. 

Mexi Beef Casserole Freezer Recipe

1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce


Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9x13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)


On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!

Maui Wowee Chicken Freezer Recipe

4 cups cooked chicken, diced
2 cups onion, chopped
2 cup green pepper, chopped
4 14oz cans cream of chicken soup
2 cans (15 oz.) pineapple tidbits
1 tbsp. soy sauce


In frying pan, heat 1 tbsp oil then saute onion and green pepper until softened. Add chicken and heat (or cook chicken at this stage if uncooked, then dice). Add cream of chicken soup, pineapple tidbits and soy sauce. Divide into two containers, allow to cool, then freeze.


On serving day. Thaw in refrigerator, then heat in saucepan on medium heat. Serve with rice or pasta.

Caesar Chicken Casserole Freezer Recipe

2 lbs cooked chicken breasts, cut into 1/2" to 1" pieces
1/2 cup red bell pepper, chopped
1/2 cup green onions, chopped
2/3 cup light creamy caesar dressing
1 cup chicken broth
1 1/2 cups Mozzarella cheese, grated
1 12-oz package tubed pasta (such as penne or macaroni), cooked and drained
1/4 cup croutons


Combine all ingredients but croutons, mixing well, in a 2 quart baking dish. Allow to cool and freeze.


From freezer: Thaw casserole. Top with crushed croutons and bake in 350F preheated oven for 30 minutes or until topping is browned and casserole is bubbly.

Baked Spaghetti

1 lb pasta, cooked
1 lb ground beef, browned
1 chopped green pepper
1 cr of mushroom soup
1 can tomato soup
1 can tomato sauce
1 can water
2 T brown sugar
1 t salt
basil, oregano, garlic salt
1 c mozzarella cheese


Combine in a large bowl and place in a sprayed foil pan.  Freeze.  Thaw all day then bake at 350 until bubbly.

South of the Border Quiche

2 unbaked pie shells
2 t chili powder
1 t cumin
2 c grated cheese
8 eggs
2 c half and half
2 cans green chilies
2 cans sliced ripe olives
2 T fresh cilantro
½ t salt and pepper


Bake pie shells for 5 minutes at 400. Then mix all ingredients. Cover with saran wrap and freeze for up to 3 months. Remove from the freezer for 30 minutes – do not thaw. Cover edges with foil. Place on a baking sheet at 400 for 55 – 60 minutes.