Ground Beef Stroganoff (aka, 'the thing with the biscuits and cheese!') 1.5 lbs ground beef 2tbsp minced onion .5 tsp parsley flakes 1 7oz can of mushrooms, drained (optional) 1 can of Vegetarian vegetable soup .5 tsp garlic powder 1 tsp salt .5 tsp pepper 8oz sour cream 1 can (8 or 10) refrigerated biscuits 1 cup sharp cheddar cheese Brown the beef, onion, parsley, and garlic. Stir in the salt, pepper, mushrooms, and soup. Simmer for 15 minutes. Stir in sour cream and heat through. Pour all that into an 8x8 baking pan. Freeze! When ready to reheat, put the dish in the oven at 400 until thawed and heated through. Take it out, top with biscuits. sprinkle cheese over top and put it back in the oven at 400 until the biscuits are done. TIP: if you use a 'layered' fridge biscuit, you can split them in half along the layers before putting them on top of the casserole. This cuts cooking time and your cheese won't burn. it also allows you to double the meat mixture without doubling the biscuits needed.
Rotel Chicken Spaghetti 3 lbs of cooked chicken 12oz spaghetti noodles 1 can of rotel tomatoes and chiles 1 small onion, chopped 1 small green pepper, chopped 1/4 stick of butter or margarine 1tbsp Worcestershire sauce 1lb Velveeta cheese 1 can sliced mushrooms, drained (optional) 12-14oz green peas 1 cup chicken broth cook spaghetti in chicken stock, reserve one cup. brown onion and green pepper in butter. add cheese, tomatoes and chiles, mushrooms (optional), peas, and the reserved stock plus Worcestershire sauce. simmer until the cheese melts. fold in spaghetti and chicken. freeze! reheat in the oven on 350 until bubbly (about 1 - 1.5 hours)
This is my own recipe, but I uploaded it to sparkrecipes.com so that I could get the carbohydrate count. My step-son has type 1 diabetes and we dose his insulin based on carb counts. This makes a lot of chili, so I usually make it in the crock pot, then freeze the other half for another day.
My mother-in-law makes a variation of this recipe, but I got this recipe from allrecipes.com and then made my own variations.
I don't have any children, so my husband and I split this casserole into two 8x8 pans.
My freezer meal group decided that we were going to use the 8x8 Glad OvenWare pans...they are AMAZING! Only $6 for three pans (with lids), they stack wonderfully in the freezer, oven safe, dishwasher safe, microwave safe, and the perfect size for two people to have a few left-overs. Glad also has 9x12 OvenWare pans.
Swiss Chicken Casserole
6 skinless, boneless chicken breasts
6 slices swiss cheese
1 can condensed cream of chicken soup
1/4 cup milk
1 package stuffing mix
1/4 cup butter, melted
Arrange chicken in one 9x13 or two 8x8 pans.
Top with swiss cheese slices.
Combine soup and milk. Spoon the mixture over the chicken.
In a bowl toss the butter and stuffing mix to coat--you may need to add 1 Tbs. of water to get all of the stuffing damp.
Once thawed (or right away if you chose not to eat it right away or freeze it after baking) bake at 350 for 50 minutes.
*Some people don't like to freeze casseroles with raw chicken--I find that the chicken in this recipe stays more moist if I don't bake it until I'm ready to serve it.
*If I'm wanting to throw together a whole meal in one dish (no vegetable side dishes) I often throw a layer of broccoli or mixed vegetables under the chicken.