If you live a busy life with little time to prepare a meal in the evenings or on weekends, a freezer casserole can be a great way to save time in the evenings. Just make one of these recipes ahead of time, freeze and enjoy a hot, homemade meal anytime you need one.
Enchilada Casserole
This recipe for enchilada casserole is a hearty meal that serves six. It uses two kinds of cheeses and chicken, and is easy to make and re-heat for a future family dinner. It will store in the freezer for about three months.
Ingredients
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 tablespoon of oil
- 2 tablespoons of taco seasoning
- 10 ounces of chicken, cooked and cubed
- 1/2 cup of salsa
- 3 tablespoons of fresh cilantro, chopped
- 2 15-ounce cans of black beans, drained
- 1 cup of black olives, sliced
- 8 tortillas
- 1 cup of sour cream
- 1 cup of cheddar cheese
- 1 cup of Mozzarella cheese
- Salt and pepper to taste
Instructions
- In a skillet, heat the oil.
- Sauté the onion and garlic.
- Add the taco seasoning, chicken, salsa, and cilantro.
- Stir well.
- Add salt and pepper to taste.
- Grease a 2 quart casserole dish that can be placed in the freezer.
- Line the dish with four tortillas.
- Spoon half of the chicken mixture over the tortillas.
- Add half the black beans.
- Spoon dollops of sour cream over the beans.
- Layer with half the cheddar cheese and half of the mozzarella.
- Place another layer of tortillas on top of the mixture.
- Spoon the rest of the chicken mixture on the tortillas.
- Add the rest of the beans and sour cream.
- Top with remaining cheeses.
- Cover with foil.
- Bake immediately at 350 degrees Fahrenheit for 30 minutes or let cool and wrap to store in freezer.
- Once frozen, thaw in refrigerator for a few hours or overnight.
- Bake covered with foil for 30 to 40 minutes or until bubbly.
- Serve with steamed vegetables.
Pasta and Beef
This recipe for pasta and beef should go over well with young children. It, too, can be kept in the freezer for up to three months. This recipe also serves six.
Ingredients
- 1 pound of lean ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 green pepper, chopped
- 1 8-ounce can of tomato sauce
- 1 8-ounce can of tomato paste
- 3/4 cup of water
- 1 teaspoon of basil
- 1 teaspoon of oregano
- 16 ounces of elbow pasta, cooked al dente, drained
- 1 cup of sour cream
- 1 cup of milk
- 2 cups of Parmesan cheese
- Salt and pepper to taste
Instructions
- Brown the beef in a skillet.
- Sauté onions, garlic, and bell pepper.
- Season with salt and pepper.
- Add the tomato sauce, tomato paste, and water. Mix well.
- Add basil and oregano.
- Let simmer for 10 minutes.
- Remove from heat.
- Toss in the cooked macaroni.
- Coat well.
- Place mixture in a greased 2 quart dish.
- In a saucepan, heat sour cream and milk until bubbly.
- Pour over macaroni mixture.
- Top with Parmesan cheese.
- Bake at 350 degrees Fahrenheit or 30 minutes or let cool to place in freezer.
- Cover with foil tightly.
- When ready to defrost, let the casserole thaw in the refrigerator and then bake for 30 to 40 minutes, or until bubbly.
- Serve with a Caesar salad and crusty bread.
Pizza Pasta Casserole
This easy casserole is sure to be a hit with the whole family. You can also customize the toppings to give it your favorite pizza taste. Serves six.
Ingredients
- 1 pound ground beef
- 1 large onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1 26-ounce jar tomato sauce
- 8 ounces rotini pasta, cooked and drained
- 3 cups shredded Mozzarella cheese
- 4 ounces sliced pepperoni
Instructions
- Heat the oil in a skillet and cook the onion and garlic until fragrant.
- Add the ground beef and cook until browned.
- Stir in the pasta, sauce, one cup of cheese and seasoning.
- Press the mixture into a 9x13 baking pan and top with the remaining cheese and sliced pepperoni.
- Cover and freeze for up to three months.
- To cook right away, bake at 350 degrees for 30 minutes.
- To cook later, thaw in the refrigerator overnight, then bake at 350 for 30 minutes.
Blueberry French Toast Casserole
Make this recipe ahead of time and freeze before baking. Use it for brunch, or have breakfast for dinner one night. It makes six servings.
Ingredients
- 10 slices of bread, quartered
- 4 ounces cream cheese, cut into 1/2 inch cubes
- 1 cup frozen blueberries
- 4 eggs
- 1 cup milk
- 1/2 teaspoon vanilla
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Grease a 9x13 baking dish.
- Arrange half the bread pieces on the bottom of the dish.
- Place the cream cheese cubes over the bread.
- Pour the blueberries over the cream cheese and top with the remaining bread.
- Whisk together the eggs, milk, vanilla, syrup and spices and pour the mixture over the bread.
- Cover loosely with plastic wrap and either refrigerate overnight or freeze.
- Thaw it in the refrigerator overnight and bake at 350 degrees for 30 minutes.
Freezer Tips
Once the casseroles have been made, make sure you follow these tips for freezing them:
- Cool the casseroles completely before placing them in the freezer.
- Wrap the food well to prevent freezer burn. Use heavy-duty freezer wrap or sealed bags.
- Label the dish so you will know what is in your freezer. Add thawing instructions and cooking directions. Permanent waterproof marker on mailing labels work well.
- Keep an eye on what you store in the freezer. Write the date on each meal so you will know not only when it was made; try to eat the oldest casseroles first.
Plan Ahead
Keep a casserole or two in the freezer at all times, and anytime you're pressed for dinner, you'll find they come in very handy. Try any of these recipes or other freeze ahead meals to save time, money and sanity in the evenings.
