Hash Brown Pork Chop Casserole from Amanda

4-5 Pork Chops

1 Tablespoons Oil

1 Cup Sour Cream

1 Can Cream of Mushroom (or Celery) Soup

½ Cup Milk

Frozen Shredded Hash browns

½ Cup Onion, chopped

1 Cup Cheese, shredded

Brown Pork Chops (in oil) on both sides, don’t cook

Combine Sour Cream, Soup, Milk.  Mix in with Hashbrowns.

Spread in ungreased 9x13 dish.

Freezer Instructions:  Cover with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Preheat oven to 375 degrees.  Bake uncovered 45-50 minutes or until Pork Chops are cooked thru.  (suggestion: cook covered for ½ the time)

Chicken Veggie Casserole from Rochelle

1 can Cream of Mushroom Soup
1 ½ Cup Swiss Cheese, shredded (Colby jack or cheddar is fine too) 2/3 Cup Sour Cream
¼ teaspoon Pepper
1 bag frozen Veggies
2 Cups Chicken, shredded
2 Can French Fried Onions

Mix Soup, 1 Cup Cheese, Sour Cream, Pepper, Veggies, Chicken, and 1 can Onions.  Place in foil dish. Place remaining cheese in ziplock bag to freeze with dish.  Set second can of Fried Onions aside until ready to eat.

Freezer Instructions: Cover twice with heavy duty foil to avoid freezer burn. Cooking Instructions:  Thaw.  Bake at 400 degrees for 20 minutes or until hot.  Sprinkle remaining Cheese (1/2 Cup) and Onions over mixture.  Bake an additional 5 minutes.

Ham and Swiss Bake from Amanda

Box of Stuffing
1 Can Cream of Mushroom Soup
½ Cup Milk
½ lb Asparagus or 1 Bag Frozen Broccoli
3 Cups Ham, Cubed
1 Cup Swiss Cheese, shredded Mix stuffing with 1 ½ cup hot water, let sit for 5 minutes.  Mix Soup, Milk, Ham and Veggie, then spread in 9x13 pan.  Top with Cheese and then Stuffing.

Freezer Instructions:  Cover twice with heavy duty foil to avoid freezer burn.

Cooking Instructions:  Thaw.  Bake at 350 degrees for 40 minutes uncovered.

Chicken Florentine Casserole from Lydia

1 teaspoon Oil
1lb Chicken Breasts, Boneless Skinless, cut into bite size pieces
1 Clove Garlic, minced
1 tub (10oz) Philadelphia Italian Cheese and Herb Cooking Crème
¾ Cup Milk
2 Cups Farfalle (bow-tie pasta), cooked
10oz Frozen Chopped Spinach, thawed and drained
1 Cup Mozzarella Cheese, shredded
4 slices Bacon, cooked and crumbled

Heat oil in large skillet on medium heat.  Add Chicken and Garlic, cook and stir 6-7 minutes or until chicken is done. Cool. Stir in all remaining ingredients except bacon. Spoon mixture into greased casserole dish.  Cover with heavy duty aluminum foil. Place bacon in ziplock bag.


Freezer Instructions:  Place bag of bacon on top of dish.  Cover again with foil to avoid freezer burn.
Cooking Instructions:  Thaw.  Bake at 375 degrees for 25 minutes covered.  Uncover and sprinkle bacon over.  Cook for an additional 10 minutes or heated through.  

Pizza Casserole from Susanne

1lb Hamburg

Garlic Salt

1 teaspoon Oregano

1 Can Tomato Soup

½ Can Water

½ lb Velveeta Cheese

2 Cups Dry Noodles, cooked

1pkg Pizza Cheese, shredded


Brown Hamburg and add Salt, Oregano, Soup, Water, Velveeta Cheese, and cooked Noodles. Place mixture in 2qt casserole dish. Place Cheese on top.


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

Cooking Instructions: Thaw. Bake covered at 350 degrees for 30 minutes. Optional: Add toppings of your choosing; Pepperoni, Mushrooms, Green Peppers, etc

Hamburger Potato Casserole from Katie

1 ½ Cups Instant Mashed Potato Flakes
1 ½ Cups Sour Cream
1lb Ground Beef
3 Tablespoons Chopped Onions
1 Can Cream of Mushroom Soup
1 Can Corn, undrained
1 Cup Water
1 teaspoon Salt
½ teaspoon Pepper
½ Cup Cheddar Cheese, shredded
In ungreased 9x13 dish, blend Potato Flakes with Sour Cream and ½ Cup Water. Mixture should be crumbly. If not, add more potato flakes. Pat firmly into bottom of pan. Brown Ground Beef and Onions. Add remaining ½ Cup Water, Soup, Corn, Salt and Pepper to Meat Mixture. Spoon over Potatoes.
Sprinkle with Cheese.
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 25 to 30 minutes.

Wild Rice Chicken Bake from Amanda

1 Cup Wild Rice or Brown Rice, uncooked
1 Can Cream of Chicken Soup
1 Soup Can Water
1 Small Can Mushroom
Boneless Chicken Breast
Slivered Almonds
Mix together Rice, Soup, Water, and Mushrooms in the bottom of a 9x13 dish. Top with uncooked Chicken Breasts. Dot with butter and sprinkle on almonds.
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.

Taco Casserole/Loaf from Susanne

1lb Hamburg
½ Cup Onion, Chopped
1 Package Taco Seasoning
1 ½ Cups Milk
¾ Cup Bisquick
3 Eggs
1 Cup Cheddar Cheese, shredded
Diced Tomato
Sour Cream
Brown Hamburg and Onion, drain. Add Taco Seasoning, Milk, Bisquick, and Eggs. Mix Well. Pour into well greased loaf pan. Place Cheese in Freezer bag and freeze with meal. Save Tomato’s and Sour Cream until ready to bake.
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 25 minutes. Remove from oven, top with cheese and tomatoes. Bake an additional 5 minutes. Frost with Sour Cream.

Lattice-Top Chicken from Heather

1 Cup Milk
1 Can Cream of Potato Soup
½ teaspoon Season Salt
2 Cups Chicken, cooked and cubed
1 (16oz) bag California Blend Vegetables
1 Cup Cheddar Cheese, shredded
1 Small Can French Friend Onions
1 Package Crescent Rolls
Combine Soup, Milk, Season Salt, Chicken, Veggies, half of the Cheese and half can of Onions. Place in 8x12 baking dish.
Place remaining cheese and onions in separate freezer bags. Freeze with dish. Store Crescent rolls in fridge until ready to bake.
Freezer Instructions: Use heavy duty foil to cover. Layer a couple times to avoid freezer burn.
Cooking Instructions: Thaw. Bake covered at 375 degrees for 20 minutes. Unwrap crescent rolls, separate into 2 triangles and press together perforated edges. Cut each triangle lengthwise into 3 strips. Place strips on casserole to form lattice (criss-cross) top. Bake uncovered 15 minutes longer. Top with remaining cheese and onions. Bake uncovered 3-5 minutes or until onions are golden brown.

Chicken Casserole from Heather

3 Eggs

1 Can Chicken Noodle Soup

1 Can Cream of Chicken Soup

1 Can Cream of Mushroom Soup

½ Cup Butter, melted

10 Slices White Bread, cubed

3 Cups Chicken, cubed

¾ Cup Cheese, shredded

1 Small Can Mushrooms


Beat Eggs, Add Soups and Butter. Add Bread and Chicken, mix, then add Cheese and Mushrooms.

Pour into greased 9x13 dish.


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

Cooking Instructions: Thaw. Bake covered at 300 degrees for 1.5 hours.

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.

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.

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.

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).

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.

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.

Tater Tot Casserole from Heather

1lb Hamburger, uncooked

Sliced or Minced Onion

Valveeta Cheese, sliced

1 Can Cream of Mushroom Soup

Frozen Veggies (your choosing)

Tatter Tots


Place Hamburger in casserole dish (9x9 will do). Then add a layer of each: Onion, Valveeta Cheese, Soup, Frozen Vegetables, Tatter Tots.


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 ½ - 2 hours. Cover for awhile.