Monday, April 4, 2011

Freezer Meal Recipes

Old English Chicken~Mindy R.

4-6 chicken breast or 8-12 chicken tenders

1 jar of Old English Cheese

1 can Cream of Chicken Soup

Cheez-its crackers

Mix soup and old English cheese together in small bowl. crush crackers in large plastic bag and place chicken in bag and shake so that the crackers cover the chicken. Place chicken in a 9x13 foil pan. Pour the sound mixture on top and the remaining crushed crackers.

Cover with heavy duty tin foil. Place in freezer.

Completely thaw and bake at 350 for 1 hour

 

Chicken Pot Pie~Susanne G.

2 cans cream of potato soup

1 can mixed vegetables

2 cups cooked chicken-diced

1/2 cup milk

1/4 tsp pepper

2 9in frozen pie crust

Combine the first 5 ingredients and spoon into prepared pie crust in a foil pie pan. Cover with top crust, crimp edges to seal, slit top crust.

Cover with heavy duty tin foil. Place in freezer.

Completely thaw and bake at 370 for 40 mins or until golden brown. Cool 10 minutes before serving.

 

Tater Tot Casserole~ Heather G.

Place 1lb browned hamburger in foil casserole dish.

1 layer of sliced onions

1 layer of sliced Velveeta cheese

1 can if cream of mushroom soup

frozen vegetables

cover with frozen tater tots

Cover with heavy duty tin foil. Place in freezer.

Completely thaw and back at 325 for 1.5 hours

 

Spaghetti Shell Pasta~Rochelle G.

Box of Jumbo pasta shells

1 lb hamburger

jar of spaghetti sauce

mozzarella sauce

Cook shells, fry hamburger and mix with spaghetti sauce. Place hamburger mixture into shells in a 9x13 foil pan. Layer with cheese on top.

Cover with heavy duty tin foil. Place in freezer. Cook at 350 for 35-40 minutes.

 

Cheesy Meatloaf~Katie L.

1 lb ground beef

1/2 cup onion

1/2 cup bread crumbs

1 tsp salt, celery seed, paprika and pepper

1 egg slightly beaten

1/2 cup of milk

2 cups cheddar cheese

combine all ingredients except cheese. press mixture into an 8x8 foil pan. Sprinkle with cheese.

Cover with heavy duty tin foil. Place in freezer.

Cook for 350 for 1 hour and drain excess fat

 

Ham and Scalloped Potatoes~Lydia D.

32oz southern style frozen potatoes

8 oz sharp cheddar cheese

16 oz sour cream

1 stick of melted butter

1 can of cream of mushroom soup

1 cup lightly sautéed onions

chunks of ham

mix all together and place in foil pan

Cover with heavy duty tin foil. Place in freezer.  Bake covered for approx. 1 hour at 425. Remove cover and bake for an additional 15 mins.

Cover with heavy duty tin foil. Place in freezer.

 

These are just a few of my favorites! We’re always looking for me so leave your recipes in the comments if you have any to share!!

6 comments:

Erica said...

Love your new layout:) I make a Mexican lasagna type of dish that freezes really well or Pioneer Woman's "Creamy Chicken Spaghetti Bake" is DELICIOUS. What a fun idea, I may have to copy this with my friends. :)

Katie said...

Thank you for all these recipes!!! I have a baby on the way and I have been looking for good freezer recipes! I am definitely bookmarking this post!! :)

Kristi said...

Hamburger Casserole

*We are vegetarian, so I use a bag of the Morning Star Original Veggieburger Crumbles. Low fat and my friends and family who eat meat can't tell the difference!

1 lb ground beef or MorningStar Farms Veggie Burger Crumbles

1/4c Dehydrated Onion

2 Cans Cream of Mushroom Soup

1/2 can milk

8oz Sour Cream

16oz Rotini Noodles

Salt and Pepper to taste!

Breadcrumbs (optional)

***DIRECTIONS:

Boil pasta in salted water.

Brown the beef or if using Veggie Crumbles- melt 2 TBSP butter and heat.

Add onion, soup, milk and salt and pepper and simmer for 5 minutes to heat through. Mix with drained pasta.

Spray baking dish with Pam and pour mixture in. ***If freezing, do so now!*** Top with breadcrumbs if desired and dot with butter. Bake at 400 for 45 minutes covered with foil. Uncover and bake another 5 minutes or so.


******I don't comment often, but I check your blog everyday! I am so happy for the exciting things happening for your family! =)

Kristi- Colroado

Amy said...

This isn't a "freezer" meal...but it's a set it and forget it crock pot one.

4 - 5 chicken breasts
Large jar of your favorite salsa
Jasmine rice

Put chicken breasts (frozen or thawed) in crock pot
Cover with salsa
Cook on low 8 hrs if frozen, 6hrs if thawed.

Prepare Jasmine rice as indicated on package.

Enjoy!

Missy and Kaden said...

I will send you a few more of my favorites but this one is hands down my FAV!!!

No Fuss Chicken Cordon Bleu
Ingredients:
6-8 fresh chicken breasts (or equal amount of boneless thighs) cut in half lengthwise
2 cup sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
1/3 cup of Ham slices cut into strips
1 Egg
1 cup of bread crumbs

Directions: Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds). Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl. Mix well and pour over the carrots. Slice Chicken breasts into tender strips. Crack an egg on a plate and beat well. Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan. Place ham strips over the top of the chicken. Top with swiss cheese.

Freeze: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months (or more depending on your druthers).

Baking: Defrost and use within 2 days. Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.

philipiansfoursix said...

Tator Tot Casserole was a success! Cheesy meatloafs in the freezer waiting for its debut next week. Thanks for the recipes Katie!