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.