Freezer Meal 2023 // Collab by 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 (This will be determined by your stove and how

thawed your pan is)


Cabbage Roll Casserole { In the Kitchen with Karen}

Ingredients: 1 lb 90% lean ground beef 2 cups cooked white rice 1 medium yellow onion, chopped 4 cloves garlic, MInced 1 8oz can tomato sauce 1 T tomato paste 1 28 oz can diced tomatoes with the juice 1 medium to large head of cabbage 1 tsp salt 1/2 tsp pepper 1 t paprika 1 t thyme 1/4 tsp dill weed Cheese Mixture: 2 cups shredded colby jack cheese 1 egg 1/4 c milk

CHICKEN TETRAZZINI RECIPE

  • 32 oz linguini cooked
  • 1 cup unsalted butter softened
  • 8 chicken breasts, cooked and diced
  • 4 cans cream of chicken soup
  • 4 cups sour cream
  • 2 tsp garlic salt with parsley flakes
  • 1 tsp pepper
  • 2 cup chicken broth
  • 4 tbsp Parmesan cheese grated
  • 4 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.
Tuscan Chicken Pasta16 ounces bow tie pasta 1 box 4 Tablespoons butter 4 garlic cloves finely minced or pressed through a garlic press ½ Tablespoon dried basil 8 ounces cream cheese softened and cut into small cubes 8 ounces sun dried tomatoes 1 jar, rinsed, drained and chopped 2 cups milk 8 ounces parmesan cheese grated ½ teaspoon ground black pepper ½ teaspoon salt more to taste if needed 1 cup chicken cooked and cubed
Cook pasta per directions on box.
Sautee all garlic, basil, black pepper and salt.  In a pan over low heat, melt butter and cream cheese until cream cheese is smooth then add the sun-dried tomatoes and any wet ingredients in jar to the cream cheese mix. Slowly add milk and parmesan cheese, stirring often. Next add the cooked cubed chicken and the garlic and basil mix to the pan and stir until all chicken is coated. Put the unrinsed, cooked pasta to your GREASED baking pan and slowly pour the cheese mix over top of the pasta. Bake for 35 minutes in a preheated 350 oven.

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