Freezer Frenzy Collab // C&C Farms

 Scalloped Potatoes with Meat

1.25 Lbs. Potatoes (Light skinned yellow or Yukon Gold, otherwise peel)

1⁄2 Stick Butter (Sliced into 5 slices)

1⁄2 Large Onion (Sliced)

4 Sliced Cheese Slices or 1 Cup Shredded Cheese

3 Hot Dogs (You can use any meat you want but about 1 1⁄2 Cup)

1⁄2 teaspoon Salt (to taste)

1⁄2 teaspoon Pepper (to taste)

1⁄2 Cup Milk when cooking

When cooking:

1. Thaw

2. Drain water from dish.

3. Add 1⁄2 Cup Milk

4. Bake 350F

5. Bake for 45 minutes to 60 minutes 


CHICKEN TETRAZZINI RECIPE

Ingredients

  • 16 oz linguini cooked
  • 1/2 cup unsalted butter softened
  • 4 chicken breasts, cooked and diced
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1 tsp garlic salt with parsley flakes
  • 1/2 tsp pepper
  • 1 cup chicken broth
  • 2 tbsp Parmesan cheese grated
  • 2 cups Mozzarella cheese shredded

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9-x-13-inch baking dish and set aside.
  • Cook noodles, to al dente, according to the box instructions. Drain and set aside.
  • Meanwhile, in a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt and pepper. Mix well, then stir in cooked noodles.
  • Pour into prepared baking dish. Sprinkle both cheeses on top and bake, uncovered, for 36–42 minutes, until cheeses are melted and bubbling.

Video

Notes

Make ahead of time. We frequently make this tetrazzini recipe ahead of time. Just make it as instructed except don’t top with the cheese or bake. Instead, cover tightly with foil or saran wrap and place in fridge for up to 24 hours before adding the cheese and baking.
STORE leftovers in an air-tight container in the fridge for up to 3 days.
FREEZE. Just make as instructed, cover tightly and freeze for up to 2 months. Just let thaw in the fridge overnight, add the cheese and bake in the oven.
Nutrition Facts
Chicken Tetrazzini Recipe
Amount Per Serving
Calories 714Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 19g119%
Trans Fat 0.5g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 166mg55%
Sodium 1284mg56%
Potassium 687mg20%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 4g4%
Protein 42g84%
Vitamin A 1086IU22%
Vitamin C 2mg2%
Calcium 248mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet

Ingredients

  • 16 oz linguini cooked
  • 1/2 cup unsalted butter softened
  • 4 chicken breasts, cooked and diced
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1 tsp garlic salt with parsley flakes
  • 1/2 tsp pepper
  • 1 cup chicken broth
  • 2 tbsp Parmesan cheese grated
  • 2 cups Mozzarella cheese shredded

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9-x-13-inch baking dish and set aside.
  • Cook noodles, to al dente, according to the box instructions. Drain and set aside.
  • Meanwhile, in a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt and pepper. Mix well, then stir in cooked noodles.
  • Pour into prepared baking dish. Sprinkle both cheeses on top and bake, uncovered, for 36–42 minutes, until cheeses are melted and bubbling.

Video

Notes

Make ahead of time. We frequently make this tetrazzini recipe ahead of time. Just make it as instructed except don’t top with the cheese or bake. Instead, cover tightly with foil or saran wrap and place in fridge for up to 24 hours before adding the cheese and baking.
STORE leftovers in an air-tight container in the fridge for up to 3 days.
FREEZE. Just make as instructed, cover tightly and freeze for up to 2 months. Just let thaw in the fridge overnight, add the cheese and bake in the oven.
Nutrition Facts
Chicken Tetrazzini Recipe
Amount Per Serving
Calories 714Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 19g119%
Trans Fat 0.5g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 166mg55%
Sodium 1284mg56%
Potassium 687mg20%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 4g4%
Protein 42g84%
Vitamin A 1086IU22%
Vitamin C 2mg2%
Calcium 248mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 16 oz linguini cooked
  • 1/2 cup unsalted butter softened
  • 4 chicken breasts, cooked and diced
  • 2 cans cream of chicken soup
  • 2 cups sour cream
  • 1 tsp garlic salt with parsley flakes
  • 1/2 tsp pepper
  • 1 cup chicken broth
  • 2 tbsp Parmesan cheese grated
  • 2 cups Mozzarella cheese shredded

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9-x-13-inch baking dish and set aside.
  • Cook noodles, to al dente, according to the box instructions. Drain and set aside.
  • Meanwhile, in a large bowl, combine chicken, soup, sour cream, butter, chicken broth, garlic salt and pepper. Mix well, then stir in cooked noodles.
  • Pour into prepared baking dish. Sprinkle both cheeses on top and bake, uncovered, for 36–42 minutes, until cheeses are melted and bubbling.

Video

Notes

Make ahead of time. We frequently make this tetrazzini recipe ahead of time. Just make it as instructed except don’t top with the cheese or bake. Instead, cover tightly with foil or saran wrap and place in fridge for up to 24 hours before adding the cheese and baking.
STORE leftovers in an air-tight container in the fridge for up to 3 days.
FREEZE. Just make as instructed, cover tightly and freeze for up to 2 months. Just let thaw in the fridge overnight, add the cheese and bake in the oven.
Nutrition Facts
Chicken Tetrazzini Recipe
Amount Per Serving
Calories 714Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 19g119%
Trans Fat 0.5g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 166mg55%
Sodium 1284mg56%
Potassium 687mg20%
Carbohydrates 51g17%
Fiber 2g8%
Sugar 4g4%
Protein 42g84%
Vitamin A 1086IU22%
Vitamin C 2mg2%
Calcium 248mg25%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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