kingsknight
Texas
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Hi everyone! I love to cook and I thought I would post some recipes that you can make ahead and store in your freezer until ready to cook in your oven.
The first is Mexican Casserole.
Mexican Casserole
1.5 lbs ground beef
1 can Rotel
1 can cream of mushroom soup
1 cans of Ranch Style Beans
1 can drained corn
1 package Taco seasoning
1 tablespoon cumin
1/4 cup water or less.
1 green pepper, seeded and diced
1 onion, diced
1 package Corn Tortillas
5 cups of cheese
Preheat oven to 350 degrees. Brown ground meat, onion and pepper in same skillet. Add some water to the meat to help incorporate the taco seasoning. You might not use all the water. Spray a 9x13x2 casserole dish with nonstick spray and add one whole undrained can of beans to the bottom of the pan. On top of that add half of the ground beef mixture. Put one and a half cups of cheese on top of that. Layer tortillas on top leaving no holes. On second layer, Corn, Meat, Cheese, then tortillas on top of that. Combine Rotel with cream of mushroom soup (I use a blender to do this step) then pour that on top of the last layer of tortillas. Top with remaining cheese. Bake uncovered until the cheese starts to brown a little and the casserole is bubbly.
Enjoy!
The second is called Rich Chicken, It started out as Ritz chicken but my son kept saying Rich. It Stuck!
Rich Chicken
* 6 boneless chicken breast
* 26 ounces cream of chicken soup
* 16 ounces cream cheese
* 70 Ritz crackers
* 1 cup butter or margarine
Directions
1.Take chicken and boil until done, Cut into bite size pieces or filets.
2.Line chicken in a greased 9x13x2 baking dish.
3.Mix soup with cream cheese (will be thick) and pour over chicken.
4.Crumble 45 Ritz crackers : mix with butter and spread over chicken.
5.Crumble remainder of crackers and fill in any missed spots.
6.Bake at 350 degrees for 30 minutes. serves 8
The third is a stoup and it makes ALOT. You can freeze this as well
Beef Stoup for a crowd
2 ½ pounds ground chuck
1 large onion (chopped)
1 green pepper (chopped and seeded)
1 medium stalk of celery (washed and sliced)
1 small sack carrots (peeled and sliced)
6 potatoes (peeled and coarsely chopped)
1 can corn
1 can sweet peas
1 can green beans
1 6 oz can tomato paste
1 can diced tomatoes
1 ½ tablespoon salt
2 tablespoon pepper
1 ½ tablespoon chili powder
1 ½ tablespoon garlic powder
3 cloves of garlic (minced)
6 cups of water
1 bay leaf
In a very large soup pot brown the ground meat,green pepper, onion, celery and when the onions are translucent combine with everything else and then stir till combined. Cook until potatoes and carrots are soft.
As with all these recipes you need to thaw completely before baking. The mexican casserole and the ritz chicken both cook at 350 degrees until they are bubbly. Remember when you are freezing the stew that it will expand so leave room at the top for expansion. The stew is an exception because you do not have to thaw all the way before cooking. I just stir it and break it up as it is defrosting in the pot.
I hope you can get some use out of these recipes!
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billtown.fam
Midwest
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Joined: 05/01/2010
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These look wonderful! Thanks for sharing!
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kingsknight
Texas
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Your Welcome.
Here is one more thing that freezes like a dream. I have made this bread quite often in mini loaf pans and it freezes and defrosts so well. It has never failed to garner compliments. This is not a meal but it is so yummy.
Banana Butterscotch Bread
3 cups flour
2 teaspoons baking soda
½ teaspoon salt
1 cup melted butter or margarine
2 cups sugar
2 eggs
2 teaspoons water
2 cups mashed bananas
¼ teaspoon vanilla extract
½ cup each chopped walnuts
And Butterscotch chips
Preheat oven to 350 degrees. Sift flour, baking soda, and salt into a large bowl. Combine the melted butter and sugar until well mixed into another large bowl. Beat eggs with the water and then add them to the butter mixture, mix well. Add your bananas and vanilla extract and then gradually start adding flour mixture until it is all combined. The mixture will be moderately hard to stir at this point. Divide into three greased and floured mini loaf pans or 2 greased and floured bread pans and bake for one hour. A knife inserted in the middle should come out clean, Cool for about 10 minutes before turning the bread out.
I often double this recipe and make some to give away. If you are going to double this recipe you will need two extra big mixing bowls. It freezes wonderful too. I like this recipe because it makes plenty to share or freeze. It does take some work because I do not use a mixer. I just use a spoon and good ‘ol elbow grease.
To divide the mix evenly a ice cream scoop works great. It takes about 5 heaping scoops for each mini pan and about 6 for each loaf pan. I hope you enjoy this recipe as much as I do.
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The Dunks
Madera, Ca.
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Joined: 08/06/2003
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Thank you for posting these yummy recipes! I could almost SMELL that bread! And Welcome to the forum!
The Dunks - Terry and Steve
'05 Endeavor - The Oasis
'12 Ford Edge
In God We Trust
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terrillr
Fort Worth, TX
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Joined: 09/20/2004
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These sound good. One question (I don't freeze dishes often).... Do I bake and then freeze, re-heating later; or do I put together and freeze, baking (after thawing) for the first time when I'm ready to eat?
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kingsknight
Texas
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Do not bake, Put together and freeze and bake after they are defrosted.
The bread needs baked before it is frozen.
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terrillr
Fort Worth, TX
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That's what I thought, but wanted to make sure. Thanks!
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kingsknight
Texas
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NO problem!
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smile2camp
Pennsylvania
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Joined: 10/02/2005
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I love beef stoup. We always ate bread with apple butter spread on with it. That banana bread sounds delicious. Thanks for sharing your recipes.
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AllisonAndrews
Stephenville, TX
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Joined: 08/02/2005
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kingsknight wrote:The second is called Rich Chicken, It started out as Ritz chicken but my son kept saying Rich. It Stuck!
Rich Chicken
* 6 boneless chicken breast
* 26 ounces cream of chicken soup
* 16 ounces cream cheese
* 70 Ritz crackers
* 1 cup butter or margarine
Directions
1.Take chicken and boil until done, Cut into bite size pieces or filets.
2.Line chicken in a greased 9x13x2 baking dish.
3.Mix soup with cream cheese (will be thick) and pour over chicken.
4.Crumble 45 Ritz crackers : mix with butter and spread over chicken.
5.Crumble remainder of crackers and fill in any missed spots.
6.Bake at 350 degrees for 30 minutes. serves 8
This is very similar to the recipe that I use except for I use sour cream instead of the cream cheese and the chicken, soup, and sour cream are mixed together. (I use 2 cans of cream of chicken or one each of cream of chicken and cream of mushroom, so I figure that is probably close to the 26 oz of soup.)
Just wanted to add that if you don't want to freeze it, but you do want to try to make part of it ahead, you can do up the filling ahead of time (chicken, soup, sour cream or cream cheese). I like shredding the chicken into the soup mix. Easy to do this the night before and just stick in a plastic container until ready to use. I have also found that it tastes almost as good if you use 3 of the large cans of white meat chicken (12.5 oz I think) and get it mixed up with the soup a few hours early. (I will often do this on my lunch break so that when I get home all I have to do is have the oven preheating while I dump in my chicken mix and then crush up some crackers and melt some butter.)
ALLISON & DAVID
Bailey - lab mix; Gabby - min pin
Nicolas, Mason, Vixen, Peyton, Morgan, & Sealy - the kitty klan
Preston - crossed the bridge 7/12/2006, Maddox (6/26/2003 - 7/12/2011)
1989 Coachmen Catalina 27.5'
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