Freezer Casseroles Recipes

By planning ahead with freezer casseroles recipes, all you have to do at mealtime is pull dinner out of the freezer and heat it up.

Life can be busy. Hectic family schedules can take time away from cooking. Many cooks like to prepare a dish and store it in the freezer until it is needed. Cooking ahead of time when you have time to cook is an ideal way to make sure you will have a meal waiting for you in the freezer when you desire it. Simply choose your recipes, assemble your ingredients, and spend time making a few casseroles. If you have an older child or elderly parent who will be home alone, creating a casserole for him or her to bake is smart thinking and will be appreciated.

Once the casseroles have been made, make sure you follow these tips for freezing them:

• Cool the casseroles completely before placing them in the freezer.
• Wrap the food well to prevent freezer burn. Use heavy-duty freezer wrap or sealed bags.
• Label the dish so you will know what is in your freezer. Add thawing instructions and cooking directions. Permanent waterproof marker on mailing labels work well.
• Keep an eye on what you store in the freezer. You might want to write the date on each meal so you will know not only when it was made, but when it needs to be eaten by.

This first recipe for enchilada casserole is a hearty meal that serves six. It uese two kinds of cheeses and chicken and is easy to make and re-heat for a future family dinner. It will store in the freezer for about three months.

The second recipe for pasta and beef should go over well with young children. It, too, can be kept in the freezer for up to three months.

Spend an afternoon making a batch or two of each so that when you need them, your freezer casseroles recipes will be awaiting you. This recipe also servse six.

• 1 onion, chopped
• 3 garlic cloves, chopped
• 1 tablespoon of oil
• 2 tablespoons of taco seasoning
• 10 ounces of chicken, cooked and cubed
• 1/2 cup of salsa
• 3 tablespoons of fresh cilantro, chopped
• 2 15-ounce cans of black beans, drained
• 1 cup of black olives, sliced
• 8 tortillas
• 1 cup of sour cream
• 1 cup of cheddar cheese
• 1 cup of Mozzarella cheese
• Salt and pepper to taste

1. In a skillet, heat the oil.
2. Saute the onion and garlic.
3. Add the taco seasoning, chicken, salsa, and cilantro.
4. Stir well.
5. Add salt and pepper to taste.
6. Grease a 2 quart casserole dish that can be placed in the freezer.
7. Line the dish with four tortillas.
8. Spoon half of the chicken mixture over the tortillas.
9. Add half the black beans.
10. Spoon dollops of sour cream over the beans.
11. Layer with half the cheddar cheese and half of the mozzarella.
12. Place another layer of tortillas on top of the mixture.
13. Spoon the rest of the chicken mixture on the tortillas.
14. Add the rest of the beans and sour cream.
15. Top with remaining cheeses.
16. Cover with foil.
17. Bake immediately at 350 degrees Fahrenheit for 30 minutes or let cool and wrap to store in freezer.
18. Once frozen, thaw in refrigerator for a few hours or overnight.
19. Bake covered with foil for 30 to 40 minutes or until bubbly.
20. Serve with steamed vegetables.

Keep some vegetables on hand to serve with your casseroles.

• 1 pound of lean ground beef
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 green pepper, chopped
• 1 8-ounce can of tomato sauce
• 1 8-ounce can of tomato paste
• 3/4 cup of water
• 1 teaspoon of basil
• 1 teaspoon of oregano
• 16 ounces of elbow pasta, cooked al dente, drained
• 1 cup of sour cream
• 1 cup of milk
• 2 cups of Parmesan cheese
• Salt and pepper to taste

1. Brown the beef in a skillet.
2. Saute onions, garlic, and bell pepper.
3. Season with salt and pepper.
4. Add the tomato sauce, tomato paste, and water. Mix well.
5. Add basil and oregano.
6. Let simmer for ten minutes.
7. Remove from heat.
8. Toss in the cooked macaroni.
9. Coat well.
10. Place mixture in a greased 2 quart dish.
11. In a saucepan, heat sour cream and milk until bubbly.
12. Pour over macaroni mixture.
13. Top with Parmesan cheese.
14. Bake at 350 degrees Fahrenheit or 30 minutes or let cool to place in freezer.
15. Cover with foil tightly.
16. When ready to defrost, let the casserole thaw in the refrigerator and then bake for 30 to 40 minutes, or until bubbly.
17. Serve with a Caesar salad and crusty bread.

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