Monday, February 02, 2009


I need help interpeeps!
I need to make a few casseroles "that freeze beautifully" (name that movie!).
Anybody have a recipe or five that I can borrow.

A friend is going to need them after dealing with long distance bereavement.
I really appreciate it!


Anonymous said...

Chicken/turkey divan

You need:

1 can mushroom soup
Milk 3/4 of the mushroom soup can
2 medium broccoli
Cheddar cheese 2 cups (more or less)
Durkee fried onion rings
2-3 skinned breasts (chicken or turkey)
Lasagna dish (glass works best)

Layer in dish:

Broccoli (cut floweret's and stem to cover bottom) If stem is large skin
first layer off and cut into chunks.

Chicken (chunk or pull off bone)


Half can of durkee onion rings


Then mix in bowl: mushroom soup and milk

Pour over layers


Add milk till it you see it half way up the pan- to keep it moist

Put in 350 degree oven for 45 minuets.

In last 10 min add other half of onion rings to top and return to oven

Remove and eat. Yum Yum!!

Anonymous said...

I have a couple for you.
Recipe/Post #1:
21st Century Mac and Cheese
Serves 4 and doubles easily. Freezes really well.

1/2 pound (2 cups ) raw penne pasta, cooked and drained
1 large egg
1 cup milk
1 small clove garlic
3/4 medium onion, coarsely chopped
1 generous cup (5 ounces) shredded good quality, extra-sharp cheddar cheese
5 ounces cream cheese, crumbled
2/3 cup (3 ounces) shredded Gruyere cheese
Generous 1/8 teaspoon each hot red pepper flakes, salt, and freshly ground black pepper
Generous 1/4 teaspoon sweet Hungarian paprika
3 tablespoons unsalted butter
12 saltines, coarsely crumbled
1. Preheat oven to 350. Butter a shallow 1 1/2 quart baking dish, and add cooked macaroni.

2. In a blender or food processor combine egg, milk, and garlic, and process 3 seconds. Add onion, cheeses, peppers, salt, and paprika, and blend 10 seconds. Turn into dish, folding into macaroni. Casserole could be covered with plastic wrap and refrigerated up to 24 hours at this point.

3. To bake, bring casserole close to room temperature. Melt butter in a small saucepan. Coat crackers with butter and spread over top of casserole. Bake about 20 to 25 minutes, or until thick yet creamy. If top is not golden, slip under broiler for a minute. Remove from oven, let stand about 5 minutes, and serve.

Love, Cita

Anonymous said...

Recipe / Post #2:
Spicy Chili

1 pound ground turkey
2 onions, chopped
5 cloves garlic, minced
2 (14 oz.) cans chopped tomatoes, undrained
1 (15 oz.) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 bar Hershey's dark chocolate (secret ingredient - promise it tastes great!)
2 (15 oz.) cans red kidney beans, rinsed and drained (black beans work well too)

Cook ground turkey with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients. Bring to a boil, then reduce heat, cover and simmer for 50-60 minutes.

Love, Cita

Kim H. said...
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Kim H. said...
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Kim H. said...

I love Steel Magnolias!

I have several...

I'd reccommend - Chicken Spaghetti, Chicken & Wild Rice Soup, and Layered Chile-Chicken Enchilada Casserole... there are several others as well. (Click on the Casserole in the Labels)

Ashley said...

Hello dear - I know it has been awhile since I've commented but here is a receipe that I love to freeze - Chicken Spaghetti! This receipe makes a ton, but that is why it is so perfect for freezing! (This make probably 12-14 servings full - I use my big casserole pan, and my small pan!)

4-6 large chicken breasts
3 cans Cream of Chicken Soup
3 cans Cream of Mushroom Soup
2 cans Rotel
2 large onions, diced
1 stalk celery, diced
1 medium can of CheezeWhiz
3 tsp miniced garlic
1 TBSP vegetalbe oil
2 cans chicken broth (from your boiled chicken)
1 large pkg. spaghetti
grated cheese

Boil your chicken. Once it is cooked through, I pull the chicken into shreds. DO NOT throw out the broth.

Saute onions, celery and garlic with vegetable oil. Once finished, add all soups, rotel, cheeze whiz and 2 cans of broth from chicken. Let simmer until completely blended.

Cook noodles in remaining chicken broth. (you might need to add another few cups of water.)

Layer noodles, chicken, then pour on cheese mixture. Put grated cheese on the top, then back for about 20-30 minute. If it is frozen, thaw and then cook for I back for about 45 minutes to an hour to ensure everything is cooekd through.

In all honestly, this is probably one of the most delicious meals I make, and love to make it when I am taking a meal to someone. These is enough to make a pan for yourself, and give a pan away.

Adrian's Crazy Life said...

You had a post on here about your friend at work, but you must have taken it down. It's funny, I was giving a presentation at work today about a book called Vital Friends, the people you can't live without by Tom Rath.

It goes on about how important it is to have good friends at work and how it affects the bottom life and makes employee stress levels lower, and makes them interact better with the customers and even increases a company's profitability. If I were you, I'd buy that book for your boss, or at least go over to Amazon and print out some of the reviews of the book and show it to him.

Hope that helps! I was going crazy trying to remember whose blog I had seen that post on. Fortunately, I have Google reader, so it still has the old post on it or I would have driven myself crazy (OK, crazier!)

GranolaGirl said...

The best lasagna recipe:

Anonymous said...

Oh Miss TRS, if only we could help, but we are about to start copying the recipes others are leaving for future use!

We hope your friends are okay, and you too. As always, you are too sweet to make them future meals.

Good luck,