Freezable Casserole Recipes

this is super easy to make, freezes well and is really good!

Chicken Spaghetti:

12 -16 oz. cooked spaghetti (break mine into 3 sections for smaller pieces)
2 cups cooked chicken (dark meat makes casserole richer and juicier)
1 can Rotel tomatoes
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb velveet (or similar) cheese

Combine all ingredients. This makes enough for a 9 X 13 pan and might make enough for several meals, depending on size of family. enjoy!

We do OAMC cooking fairly regularly. We really enjoy using this blog
www.onceamonthmom.com
You can look under the menus section to see all the ones from the past year or so. You could just click on the original recipe and know that it freezes well, if you weren't interested in cooking one of the entire menus. We just cooked the Summer Menu and have really liked everything that we have eaten so far.
If you are really looking to save time, use the no cooking list and prepare some of these items to throw in your fridge. There will be no cooking involved in the preparation of getting them to the freezer.
http://onceamonthmom.com/once-a-month-mom-no-cook-recipes/
Good luck, and feel free to ask me any questions that might come up:)

Chicken Currey Casserole: (my fams fav... got the recipe from my mom)

For a large (5-6 qt.) dish

Pre-heat oven to 350.

Slightly boil several broccoli crowns (for about 3 minutes), cut up and layer on bottom of dish

brown bite sized pieces of bnls sknls chicken breast, sprinkle on top of broccoli

whip up sauce out of the following:
1 1/2 to 2 c. mayo
2 regular cans cream of chicken soup
about 4tbsp lemon juice (add more or less depending on how thick you want your sauce)
as much Curry Powder as you want (I use at least 2-3 tbsp. because I love the flavor and because it's good for you since it's FULL of antioxidants)

Pour sauce over the chicken and broccoli and spread around evenly with the spatula.

Cover whole thing with grated cheddar cheese. I buy the pre-grated kind to make this easier and less time consuming.

Cover and bake for 1 1/2 hrs. Remove lid for last 10 minutes to allow cheese to brown.

I generally serve it over a bed of rice that I start going in my rice cooker as soon as I pop the casserole in the oven.

You can freeze this and just reheat in the oven at 350 until heated through.

So far as casseroles, pasta and rice freeze well. I don't think potatoes do. And I really don't like the way cooked frozen vegetables tast thawed out, so, rather than make a lot of casseroles and freeze, I try to have quick easy ingredients that can be put together in a flash.

A few suggestions I have are - buy the bags of frozen veggies. They're much quicker than fresh and much healthier than canned.
Also, buy the family packs of boneless, skinless breasts and chicken tenders when they go on sale under $2 a lb. I line up quart size freezer bags on the counter and divide the chicken into 2 lbs per bag. Then add seasonings and marinade into each bag. I might pour a bunch of lemon pepper into one, then terriaki sauce into the next. I'll make an italian seasoning and olive oil bag, one with cajun spice, one with italian salad dressing, one with a can of rotel, one with a can of green chilis, one with paprika, cumin and garlic, one with curry powder, etc. I put garlic, salt, and pepper into all. I also make a couple extra bags that have just garlic, salt, and pepper since it's the most versatile. Massage the seasonings in by squishing the bag all around. Label each with a sharpie. After I let them marinate for about 30 minutes I lay them flat and stack them in the freezer. Now you've got preseasoned, preportioned meal starters for the whole month. Chicken can be sauteed in the skillet, put in a crock pot, baked in the oven, grilled outside, put on a Foreman grill, whatever. When I grill, I cook all the meat in the house and then freeze it in preportioned bags too. That way I can pull out a cut up grilled breast for caeser salad or fajita night. Meatballs also freeze well, so, when I cook them i make a ton.

I just went through this trying to get ready for new baby. I made a few that flopped, but think that freezing enchiladas was the best. I didnt use a recipe, I just wing it, but made a chicken one and a vegetarian style one.

I'm not sure how well this will freeze, but it's become a great favorite at my house.
1 head of cabbage
1 onion
1 tablespoon olive oil
1 can (14 oz) can crushed tomatoes
1 cup diced ham (more or less to your taste)
3 tablespoons butter
3 tablespoons flour
1 (8 oz) sour cream
1 package (8 oz) shredded Monterrey Jack cheese
Dice up cabbage into bite sized piece, place in a large casserole.
Slice up onion and saute in olive oil.
Add onion, ham, cheese and crushed tomatoes to cabbage.
Melt butter in a sauce pan, stir in flour.
Add sour cream to butter/flour mixture, stir, take off heat.
Salt and pepper to taste.
Pour sour cream sauce over casserole.
Cover with foil and bake at 350 for an hour.
Take foil off for the last 10 min so top can brown.

Stuffed shells. I found a recipe in family circle website I think. Just make the shells stuff with a cheese blend and freeze. Make sure to freeze on waxed paper or they won't come off. They just top with store bought spaghetti sauce.

Wild Rice Casserole Preheat oven to 350
1 box Uncle Bens wild rice, Cook as box instructs
1 lb, Velveta type cheese cut into small cubes (American works just as well)
1 lb breakfast sausage crumbled cooked and drained ( I purchase Jimmy Dean light)
1 small onion chopped
3 stalks celery chopped
1/2 small bell pepper chopped (optional) Pimento (drained may be substituted)
1 can Cream of Celery soup condensed (low fat works)
1 can Cream of Chicken soup condensed (low fat works)

In a large skillet add (cooked and drained) sausage, onion, celery and peppers, sauté with 1 TBL butter.
Add cans of soup and heat until warm.

In 2 quart casserole
Place a third of the sausage, soup mixture in bottom of casserole.
Next layer ½ of wild rice
3rd layer sprinkle 1/3 cheese cubes

Sausage layer
Rest of rice
1/3 cheese.
Top with rest of sausage layer and sprinkle with cheese.

Place in preheated 350 oven bake till bubbly.

I usually place foil underneath in case it bubbles over.
Our family sometimes likes this a little spicy, so you can use spicy breakfast sausage if you like. My Aunt likes the spicy Velveta cheese for this recipe
This recipe doubles great and makes a ton. It freezes perfectly and many people like it even better the second day.

Soups and stews also freeze well.

Nearly any casserole can be frozen. Have you googled freezing casseroles or preparing meals in advance? That will narrow down your choices. It's great to ask here too. I love recipes and will be following your answers.

A baked ziti or lasagna freezes beautifully!

chicken & rice
take a pack of bonless skinless chicken breast and season to taste and pre bake that.
while chicken is baking - take uncle bens fast cooking long grain rice and 2 cans of chicken broth instead of water and cook. it will look like the rice is drowning but that is ok..it will cook down and reduce.
peel chicken into bits after it is done in oven
combine a whole small container of sour cream and a 1/4 cup of italian dressing in with the rice.
combine rice and chicken into dish and bake in oven to just have everything combine together. i usually bake it till i see the top get a little crusty. sometimes i sprinkle parmesan cheese or bread crumbs on top while it is baking. i found this on the internet a long time ago and it has been one of the family favs.