Pizza Casserole from Katie

1lb Ground Beef, browed and drained

15oz Can of Pizza Sauce

Mushrooms, sliced

Pepperoni

1 Tablespoon Dried Oregano

1 teaspoon Garlic Salt

2 Cups Rotini Pasta, cooked and drained

2/3 Cup Milk

2 Cups Mozzarella Cheese, shredded


Combine Beef with Pizza Sauce, Mushrooms, Pepperoni, Oregano, and Garlic Salt. Mix well.

Combine Pasta and Milk.

In 9x13 layer half of Meat mixture, half of Pasta mixture, and Cheese. Repeat layers. If desired, all of Mozzarella Cheese could be placed on top instead of in middle.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 25-30 minutes, covered.

Cheese Stuffed Manicotti from Rochelle

8 Manicotti Shells

1 teaspoon Garlic, chopped

1 ½ Cups Mozzarella Cheese, shredded

½ teaspoon Salt

15oz Spaghetti Sauce

½ teaspoon Dried Oregano

1/3 Cup Parmesan Cheese, grated

1lb Ground Beef

8oz ricotta Cheese

¼ Cup Mayo


Cook Manicotti Shells in salted water the least amount of time recommended on box. Drain and rinse with cold water to avoid sticking.

Brown Ground Beef and Garlic, drain.

Add Ricotta Cheese, 1C Mozzarella Cheese, Salt, and Mayo with Beef until melted together and creamy.

Stuff shells with Meat mixture.

Mix Oregano and Spaghetti Sauce.

Pour about ¼ Cup Sauce in bottom of greased casserole dish. Place Stuffed Manicotti in dish. If there is any Meat mixture left spread over top of shells. Pour remaining Sauce over top and sprinkle with ½ C Mozzarella Cheese and Parmesan Cheese.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 15 minutes covered. Uncover for an additional 10 minutes.

Chicken Crescent Squares from Susanne

3oz Cream Cheese, softened

2 Tablespoons Oleo, melted

1 Can Chicken

¼ teaspoon Salt

1/8 teaspoon Pepper

2 Tablespoons Milk

1 teaspoon Onion

1 Package Crescent Rolls

¾ Cup Crushed Croutons


Blend Cream Cheese and Oleo until Smooth. Add in Chicken, Salt, Pepper, Milk, and Onion. Place in ziplock bag.

Store Crushed Croutons in separate bag/container to use later.


Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Divide Crescent Rolls into 4 rectangles. Divide Mixture evenly onto each rectangle. Fold into a square and seal. Brush with 1 Tablespoon of Melted Oleo. Sprinkle with Crushed Croutons. Place on ungreased cooking sheet and bake at 350 degrees for 20-25 minutes.


Alternative Cooking Suggestion: Use a package of Crescent Seamless Dough Sheet instead of Rolls. You can cut your squares to portion or use one large sheet and bake it Stromboli style.

Sweet and Sour Chicken from Heather

4-6 Chicken Breasts (sauce will make enough for up to 10 chicken breasts)

12oz Pineapple Juice

6oz Sweet and Sour Sauce

2oz Soy Sauce


Place all ingredients in large ziplock bag. Mix well.


Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Cook on the grill. Turn often to prevent burning due to sugar content.

Creamy Burrito Casserole from Lydia

2lbs Ground Beef

1 Cup Onion

10-12 Burrito Flour Tortillas

1 Packet Taco Seasoning

2 Cups Cheese, shredded

½ Cup Water

1 Can Cream of Chicken Soup

16oz Refried Beans

8oz Sour Cream

16oz Salsa


Cook Ground Beef and Onions until done, drain.

Add Water, Taco Seasoning, and Refried Beans. Continue to cook over medium heat for 5-10 minutes.

Put meat mixture and a little cheese (save some cheese for the top) into each Tortilla. Wrap like a burrito and place seam side down in 9x13 dish.

Mix Soup, Sour Cream, and Salsa in bowl. Store in freezer safe container.

Place remaining Cheese in small ziplock bag, freeze for later.

(Sauce and cheese are stored separate from dish when freezing to prevent burritos from getting soggy)


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw Burritos, Sauce, and Cheese. Pour Sauce over Burritos, top with Cheese. Bake at 350 degrees for 30 minutes, covered. Bake uncovered for an additional 30 minutes.
**Please Note, if this meal is prepared and served the same day (not frozen and thawed later) the Cooking Instructions would be as follows: Bake uncovered for 20-30 minutes.

Chicken Pepsi from Mindy

1 ½ lbs Boneless Skinless Chicken Breasts

1 Small Onion, sliced

½ Cup Ketchup

1 Cup Pepsi (or other cola)


Place all ingredients in large ziplock bag. Mix well.


Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Place in baking dish. Bake at 350 degrees for 1 ½ hours, covered. This could also be done on the grill or in a crock pot

**Freezing Tip:

For meals that have cheese on top and have to be baked covered, spray the cover before cooking. This way you’ll be able to enjoy all the cheese and won’t have to worry about it sticking.

Teenagers Delight Casserole from Katie

1lb Ground Beef

1 teaspoon Minced Onion

¼ teaspoon Salt

1 Can Cream of Mushroom Soup

¼ Cup Milk

16oz frozen French Friend Potatoes

1 Cup Cheddar Cheese, grated

3oz French Fried Onion Rings


Brown Ground Beef with Onions. Season with Salt and drain off grease. Place meat in medium size bowl.

Combine Soup with Milk in small bowl. Add to meat mixture, stirring until well blended

In 7x11 or casserole dish, cover bottom with half of meat mixture. Layer with half frozen French Fries.

Repeat layers, ending with frozen French Fries.

Save Cheddar Cheese and French Friend Onion Rings for cooking.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 1 hour, covered. Remove cover and sprinkle with cheese. Bake uncovered for an additional 10 minutes. Place Onion Rings on top. Return to oven for 5 more minutes.

Easy Cheese Broccoli Soup from Rochelle

20oz Frozen or Fresh Broccoli

1 Can Cream of Chicken Soup

1 Can Cream of Potato Soup

2 Cans Cream of Cheddar Cheese Soup

3 soup cans worth of Milk

8oz Cheddar Cheese, shredded

2 Carrots, chopped

2 Tablespoons Onion


Cook Broccoli until tender, drain and cool. Add Soups and Milk. Stir until smooth. Place in ziplock freezer bag or container.

Save Cheddar Cheese for cooking.


Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Place in pan and heat on stove over low-medium heat. When heated, add Cheddar Cheese. Stir until melted and serve.

Chicken Stuffing Casserole from Susanne

Layer each of the following ingredients (chicken on the bottom, stuffing on top) in a 8x8 pan or casserole dish

1 Chicken, cooked and cut up

1 Can Green Beans OR 1 Package fresh or frozen Broccoli, partially cooked

Velveeta Cheese, sliced (enough to cover pan)

1 Can Creamed Soup – either Cream of Mushroom or Cream of Chicken

1 Package Stove Top Stuffing for Chicken, prepared


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 15 minutes covered and an additional 15 minutes uncovered.

Hamburg Rice Casserole from Heather

1lb Hamburg, browned and drained

Sliced or Minced Onion

2 Cans Chicken Noodle Soup OR Chicken Rice Soup

1 Can Cream of Mushroom Soup

¾ Cup Rice, uncooked, not instant

Carrots (or other vegetable of choice)

Ritz Crackers


Mix all ingredients together. Place in casserole dish. Top with cracker crumbs.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 1 ½ hours covered.

Cheesy Chicken Spaghetti from Lydia

2 Cups Chicken, cooked and diced/shredded

8oz Spaghetti Noodles, cooked

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

½ Stick Butter, melted

2 Cups Mozzarella Cheese

2 Cups Cheddar Cheese


Mix all ingredients together but only half of the Cheeses (1 Cup of each).

Spread into greased 9x13.

Save 1 Cup of each cheese for cooking.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 1 hour, covered. Remove cover and top with remaining cheeses. Bake an additional 5 minutes.

**Freezing Tip:

For meals that require you to add cheese or other ingredients for the last few minutes of baking or after the meal is done, place those items in a small ziplock freezer bag along with your dish. You can also place it in-between the layers of aluminum foil if you are worried it might get lost in the freezer. This is an easy way to remember what you need for a meal and guarantees that you won’t use it for something else.

**Freezing Tip:

Most of the meals we prepare are divided in half and good for 2-3 people. If you are cooking for just yourself or a smaller family, make the full recipe and divide it into two. Both meals can be frozen and enjoyed later!

Easy Chicken Teriyaki from Katie

3-4 Chicken Breasts

KC Masterpiece Honey Teriyaki Marinade

1 Can Pineapple Chunks, drained

Dash of Ground Ginger


Put Chicken in ziplock bag. Add Pineapple Chunks, ½ bottle of Teriyaki sauce, and dash of Ginger over it. Mix well.


Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Cook in Crock Pot on low for 4-5 hours OR 2-3 hours on high.

Chicken Broccoli Casserole from Rochelle

3 Cups Chicken, cooked and cubed

1 ½ to 2 Cans Cream of Chicken Soup

1lb Broccoli, cooked

1 Cup Cheese, grated

1 Tablespoon Butter, melted

1 Can French Friend Onions


Place Chicken in casserole dish. Layer with Broccoli. Add Butter to top.

Combine Soup, Cheese, and ½ the can of Onions; pour over casserole.

Cover with remaining Onions the last 5 minutes of baking.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 30 minutes (top with remaining Onions the last 5 minutes, bake uncovered).

Swiss Steak from Susanne

Cubed Steak (as many as you would like)

1 Onion, cut up

1 Small Box Fresh Mushrooms, washed and sliced

2 Cans Cream of Mushroom Soup

2 Cans Cream of Chicken Soup

1 Can French Onion Soup

½ soup can filled with Water


Press Flour into Cubed Steak, brown the meat in a fry pan.

Spray 9x13 pan with cooking spray.

Mix together all other ingredients.

Put portion of mixture in bottom of pan. Add layer of browed Cubed Steak. Pour remaining mixture over Steak.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 2 ½ hours, uncovered.

Seven Layer Dinner from Heather

Layer each of the following ingredients (potatoes on the bottom, tomato soup on top) in a tall casserole dish. Add salt to each layer for taste. Use as much or as little as desired.

Potatoes, cut and peeled

Onions, cut, chopped, or minced will do

Carrots

¼ Cup Rice, uncooked

Corn (canned or frozen)

1lb Hamburg, uncooked

1 Can Tomato Soup


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 1 ½ hours covered, uncovered for an additional 30 minutes.

Party Potato Casserole from Lydia

2lbs Frozen Hash Browns

16oz Sour Cream

1 Can Cream of Chicken Soup

1 Can Cream Corn

1 Can Corn, drained

2 Cups Cheddar Cheese, shredded

½ Cup Onion, chopped

1 Rope Smoke Sausage or Turkey Sausage

1 teaspoon Salt


Mix all ingredients together and bake in 9x13.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 375 degrees for 45 minutes, covered. Cook uncovered for an additional 15-20 minutes or until bubbly.

Creamy Burrito Pie from Lydia

1lb Ground Beef

Onion, chopped

1 teaspoon Minced Garlic

1oz Sliced Black Olives

5oz Diced Tomatoes with Green Chile Peppers

½ packet Taco Seasoning

8oz Taco Sauce

16oz Refried Beans

6 - 8” Flour Tortilla Shells

6oz Mexican Cheese, shredded


Sauté Ground Beef in large skillet over medium heat. Add Onion, Garlic, and Taco Seasoning. Sauté until translucent. Drain excess fat. Mix in Olives, Tomatoes, and Taco Sauce. Stir mixture thoroughly, reduce heat to low and simmer for 30 minutes.

Spread each Tortilla Shell with Refried Beans. Set aside (may stack).

Spread a thin layer of the meat mixture in the bottom of a round casserole dish (tortilla size). Cover with three tortillas. Follow with more meat mixture and layer of cheese. Repeat tortillas, meat, and cheese. (You’ll have two of the following: meat, tortilla, beans, tortilla, beans, tortilla, beans, meat mixture, cheese.)


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw, bake at 350 degrees for 30 minutes, covered. Bake an additional 15-30 minutes uncovered.

**Freezing Tip:

Although some of our meals do contain rice, we found, through trial and error, that uncooked rice does not freeze the best. You may have several “crunchy” bites of rice, even after the meal has been thawed and baked. If you freeze a meal with rice, try eating it sooner than later.

Cheesy Meatloaf from Katie

1lb Ground Beef

½ Cup Onion

½ Cup Bread Crumbs

1 teaspoon Salt

1/2 teaspoon Celery Seed

1/2 teaspoon Paprika

1/4 teaspoon Pepper

1 egg slightly beaten

½ Cup Milk

2 Cups Cheese


Combine all ingredients except the cheese. Press mixture into 8x8 pan.

Sprinkle cheese on top.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 30 minutes, covered. Uncover for an additional 30 minutes.

Apricot Meatloaf from Rochelle

1/3 Cup Orange Juice

2 Tablespoons Soy Sauce

1 Cup Chopped Dried Apricots

2lbs Ground Beef

¾ Cup Plain Breadcrumbs

1 medium Shallot, minced

1 Tablespoon Worcestershire Sauce

2 teaspoons Dried Oregano

1 teaspoon Dried Rosemary

½ teaspoon Salt

1 Egg, beaten

6oz thin-sliced Bacon


Puree Orange Juice, Soy Sauce, and ¼ Cup Apricots in a food processor until paste-like.

Mix Ground Beef, remaining ¾ Cup Apricots and Breadcrumbs in a bowl; stir in Shallot, Worcestershire Sauce, Oregano, Rosemary, Salt, and Egg.

Form into loaf in a 9x13 pan.

Lay Bacon over top of loaf. Spread Apricot puree over top of Bacon.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake uncovered at 350 degrees for 1 hour and 10 minutes, or until browned and glazed.

Chicken What the Heck from Susanne

1 Box Stuffing, crushed

1 Stick Butter, melted

6-8 Boneless, Skinless Chicken Breasts

1 Can Cream of Chicken Soup

¼ Cup Water

Ham, sliced (lunchmeat style)

Swiss Cheese, sliced (deli style)


Mix Stuffing and Melted Butter in bowl.

Mix Soup and Water in another bowl.

Place small portion of stuffing mixture in bottom of 9x13 pan.

Layer Chicken, then cover with soup mixture.

Layer Ham slices, then Cheese, then remaining stuffing mixture.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 325 degrees for 1 hour, covered. Bake uncovered for an additional 15 minutes.

Creamy Chicken and Wild Rice from Heather

2 Cans Cream of Chicken Soup

1 ½ Cups Water

1 Package (approx 6oz) Seasoned Long-Grain and Wild Rice Mix (white rice can be used as a substitute)

4 Large Carrots, thickly sliced

8 Boneless, Skinless Chicken Breast Halves


Mix all ingredients in large ziplock bag.


Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Place in Crock Pot (make sure to take out of bag). Bake Covered, on Low for 7-8 hours or on High for 4-5 Hours.

Chicken, Rice, and Mushroom Casserole from Mindy

4-5 Boneless, Skinless Chicken Breasts

1 Can Cream of Chicken Soup

4oz Can Mushrooms, undrained

1 Cup Water

¾ Cup Rice, uncooked


Mix Soup, Mushrooms, Water, and Rice in bowl.

Pour mixture into 9x13 pan. Place Chicken on top.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw, bake at 375 degrees for 45 minutes, covered. Bake an additional 15 minutes uncovered.

**Freezing Tip:

Meals can be cooked while slightly frozen, but will take longer in the oven. Up to an additional hour may be needed. Most meals will thaw out good if placed in the refrigerator the day before cooking. To avoid a “guessing” game while cooking, make sure meals are thawed out ahead of time.

**General Tips and Guidelines:

unless otherwise noted, soup cans used are the basic small can size, approx 10.5oz each. Foil pans can be used instead of cooking dishes for easy disposal – and are also easier to stack in the freezer this way; less heavy. Freezer bags work better than regular ziplock bags, as does heavy duty aluminum foil rather than regular foil. Both are slightly more expensive but prevent freezer burn when meals are stored for longer periods of time.

Maple Glazed Chicken from Katie

3-4 Boneless, Skinless Chicken Breasts or Thighs

¼ Cup Low Sodium Soy Sauce

1/8 Cup Maple Syrup

¼ Cup Brown Sugar


In small bowl, combine Soy Sauce, Syrup, and Sugar. Stir well.

Put Chicken in ziplock bag. Pour Sauce over top. Mix together.


Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Remove chicken for marinade and barbeque on the grill, or cook in the oven at 350 degrees for 35-45 minutes, covered.

Pork Chop Apple Bake from Rochelle

6 Pork Chops, browned

1 Can Apple Pie Filling

1 or 2 Onions, sliced thin


Sauce: (or you can simply use any premade BBQ sauce)

6 Tablespoons Brown Sugar

1 ½ Cups Ketchup

3 Tablespoons Worcestershire Sauce

3 Tablespoons Vinegar


Place Apple Pie Filling in 9x13 dish. Layer the following; Onion, half of BBQ Sauce, Pork Chops, remaining BBQ Sauce.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 375 degrees for 1 hour, covered. Bake uncovered for an additional 30 minutes.

Chicken Lasagna from Heather

8oz package Lasagna Noodles, cooked

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

8oz Sour Cream

1 Cup Parmesan Cheese, shredded

½ Cup Onion, Chopped (minced onion will do)

½ teaspoon Garlic Salt or Powder

4 Cups Chicken, cooked and cut up

16oz Cheddar Cheese, shredded


Mix Soups, Sour Cream, Parmesan Cheese, Onion, and Garlic Salt/Powder together.

Place layer of Noodles in bottom of greased 9x13 pan. Place ½ of sauce mixture on top of noodles followed by ½ of Chicken and 1/3 of Cheddar Cheese.

Repeat another layer of above.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 30 minutes, covered. Remove cover and add remaining cheese, bake an additional 15 minutes.

Beef BBQ from Lydia

3lbs Ground Beef

1 Large Onion, chopped

2 Bottles Chili Sauce

1 ½ Cups Celery, chopped

3 Tablespoons Mustard

4 Tablespoons Brown Sugar


Brown Ground Beef and Onion.

Mix in Chili Sauce, Celery, Mustard, Brown Sugar.


Freezer Instructions: Place in large ziplock freezer bag. Double bag to avoid freezer burn.

Cooking Instructions: Thaw. Reheat in microwave or in large Crock Pot; cook on low for about 5 hours or until celery is well done. Stir frequently to avoid burning.

Old English Chicken from Mindy

4-6 Boneless, Skinless Chicken Breasts OR 8-12 Chicken Tenders

1 Jar Kraft Old English Cheese Spread

1 Can Cream of Chicken Soup

Cheez-It’s


Mix Soup and Old English Cheese in small bowl.

Crush Cheez-It’s in large plastic bag. Place Chicken in bag and mix together.

Place Chicken mixture in 9x13 dish. Pour soup mixture on top of chicken, cover with remaining Cheez-It’s.


Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.

Cooking Instructions: Thaw. Bake at 350 degrees for 1 hour, covered.