Julie P // Freezer Meals

 From the Salty Side Dish

Sausage Hashbrown Breakfast Casserole

Ingredients

• 8 eggs
• 1 pound pork sausage jimmy dean
• 1 1/2 cups whole milk or heavy cream
• 1 package 30 oz bag frozen shredded hash browns thawed out
• 2 cups cheddar cheese
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 tsp garlic powder

Instructions

• Preheat oven to 375 and spray 9 x 13 pan with non stick cooking spray.
• Brown pork sausage (or cook your meat if you use a different kind) in skillet, over medium heat, breaking into small pieces. Drain grease and set aside.
• Whisk eggs, heavy cream and all spices together. 
• Layer ingredients in a casserole dish. Start with adding your thawed hash browns, precooked sausage, layer of cheese, and then pour on whisked egg mixture.
• Cover with foil. 
• Bake for 40 minutes, remove foil, and then bake for another 20.
• Serve your Sausage Hashbrown Breakfast Casserole with Franks Hot Sauce or Chunky Salsa

Nutrition

Serving: 1 | Calories: 293kcal | Carbohydrates: 4g | Protein: 17g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Cholesterol: 183mg | Sodium: 818mg | Sugar: 2g

from I Heart Naptime

Chicken Enchilada Soup

Ingredients 

• 3-4 boneless, skinless chicken breasts
• 1 cup chicken broth , add an extra cup if you prefer a thinner soup
• 1 (10-ounce) can red enchilada sauce , or El Pato sauce
• 2 (15-ounce) cans black beans , rinsed and drained
• 1 (10-ounce) can Rotel tomatoes and green chiles
• 1 cup corn
• ½ cup chopped onion
• ½ cup chopped red bell pepper
• 1 teaspoon cumin , more to taste
• ½ teaspoon garlic powder , more to taste
• ½ teaspoon Kosher salt , more to taste
• Ground black pepper , to taste
• 4-8 ounces cream cheese , at room temp (or can of cream of chicken soup)
• ½ cup shredded cheddar cheese , plus more if desired

For serving: Tortilla strips, Tortilla chips, Shredded cheese, Sour cream, Cilantro

Recipe courtesy of Ree Drummond

Sour Cream Noodle Bake

Ingredients

1 1/4 pounds ground chuck

One 15-ounce can tomato sauce

1/2 teaspoon salt

Freshly ground black pepper

8 ounces egg noodles

1/2 cup sour cream

1 1/4 cups small curd cottage cheese

Pinch red pepper flakes

1/2 cup sliced green onions (less to taste)

1 cup grated sharp Cheddar

Crusty French bread, for serving

Directions:

1. Preheat the oven to 350 degrees F.
2. Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
3. Cook the egg noodles until al dente. Drain and set aside.
4. In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
5. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
6. Serve with crusty French bread.
7. To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
8. To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
9. Lasagna: 1lb sausage 1/2 white onion 1 jar of marinara sauce Oven ready lasagna noodles 2 cups mozzarella cheese 1.5 cups parmigiana cheese 24oz cottage cheese Italian seasoning Brown the sausage and onion in a pan. To assemble the lasagna add a little marinara sauce to the bottom of a 9x13 baking dish, then a layer of the noodles, sausage, cheeses, dash of Italian seasoning repeat for 3 layers. Bake on 350 for 50 mins (if frozen bake on 350 for 90mins covers and 10 mins uncovered) Enchiladas: 2 10x8 casserole dishes 5 cups shredded chicken 1 cup sour cream 1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp garlic powder Salt and pepper 28 oz green chili enchilada sauce 2.5 cups Monterey jack cheese 10 flour tortillas medium size To the shredded chicken add the sour cream and seasonings stir to combine. To assemble the enchilada pour a small amount of enchilada sauce on the bottom of your pans and add 3 tbs of the Monterey Jack cheese in a flour tortilla with 1/3 cup of the chicken mixture roll and place in the casserole dishes. Pour the remaining enchilada sauce on top and sprinkle the remaining cheese. Bake on 350 for 25 min (if frozen bake on 350 covered for 30 mins then uncovered for 15 mins) or until the cheese is bubbly! Crockpot Tacos: 2 medium chicken breasts 16oz salsa 1TBS taco seasoning 15 oz black beans drained and rinsed 15 oz canned corn drained 1 onion diced 1 bell pepper diced Low for 5 hours Shepherd's Pie: 2lbs mashed potatoes (I cooked mine in the instant pot) 1lb cooked ground beef 1/2 tsp Rosemary 1/2 tsp Thyme 1/2 tsp garlic powder Salt & pepper 1tbs Worcestershire sauce 2tbs flour 2tbs tomato paste 1 cup beef broth 12 oz frozen mixed veggies 1.5 cups shredded sharp cheddar cheese To your cooked ground beef add the seasonings, Worcestershire sauce, and flour start everything to come by in for about 30 seconds. Add your tomato past and stir it all together. Add the beef broth and let it simmer for 1-2 mins. Add your frozen mixed vegetables and let those heat up. To assemble let everything cool down first. In a 9 x 13 baking dish add your shepherds pie filling and top with the mashed potatoes. Lastly add the cheese. Bake on 350 for 35 mins (if frozen bake on 350 covered for 30 mins and uncovered for 20 mins.

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