Beef Stroganoff from Katie

½ Onion, chopped

1lb Beef Stew Meat, cubed

1 Cup Water

2 Tablespoons Soy Sauce

2 Tablespoons Worcestershire Sauce

½ teaspoon Garlic Powder

½ teaspoon Ground Black Pepper

½ (.75oz) packet Dry Brown Gravy Mix

Small Can Mushrooms, optional Noodles


Combine all ingredients in ziplock bag.


Freezer Instructions: Double bag with a freezer bag to avoid freezer burn.

Cooking Instructions: Thaw. Place in crock pot on high for 4-5 hours OR low for 5-6 hours. Serve over cooked noodles.

Tatertot Casserole from Rochelle

1lb Ground Hamburg, cooked and drained 1 Can Corn 1 Can Cream of Mushroom Soup Sliced Cheese (American suggested) Tatertots Combine Hamburg, Corn, and Soup; mix well. Place in baking dish.

Layer cheese on top of meat mixture then top with a layer of Tatertots.

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 40 minutes.

Swiss Chicken from Susanne

3-4 Chicken Breasts, cooked

Swiss Cheese, sliced – enough to cover chicken

1 Can Cream of Chicken Soup

1 Cup Bread Crumbs (Pepperidge Farm – blue bag) ½ Butter, melted

Bacon Crumbs, optional


Place Chicken in casserole dish. Layer Cheese, then Soup on top. Mix Butter and Bread Crumbs. Layer over Soup. Sprinkle with 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 30 for minutes.

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.

BBQ Chicken Packets from Mindy

The following is needed for EACH packet – make as many as you want/need 1 Small Boneless Skinless Chicken Breast Half (1/4lb)

1 Pineapple Ring

1 Green Pepper Ring

1 Tablespoon Barbecue Sauce


Place Chicken in center of large sheet heavy-duty foil. Top with remaining ingredients.

Fold foil to make a packet, leaving room for heat circulation inside.


Freezer Instructions: Packets can be placed on a plate and covered with foil to avoid freezer burn, but keep flat.

Cooking Instructions: Thaw. Heat grill to medium heat. Grill 15 minutes or until chicken is done (165 degrees). Cut slits in foil to release steam before opening packet.