Casseroles to freeze?

ocho2002 · September 2009

Does anyone have good casserole recipes to freeze? DH and I want to make some in the month before LO comes so we have easy meals ready.

eilathen · September 2009

Lasanga always reheats well.

Mrs.Keith2B · September 2009

I don't have any casserole suggestions, but since it'll be the beginning of January with our LO arrives, I'm going to make lots of hearty soups to freeze. Just a suggestion!

Mrs.tlcS · September 2009

I bookmarked a couple of threads about freezer meals - there are a bunch of recipes in these

From the Parenting board (lots of recipes embedded in responses and lots of links)

From the Third Tri board (links to recipes are further down the page)

AllieNC · September 2009

Shepards Pie, Chicken Pot Pie (use mushrooms and spinach instead of the regular carrots and peas) yumm! Sorry, not recipes but they're ideas at least!

CrystalDaun · September 2009

I made lasagna, chilli (for chilli mac), cream of broccoli soup, beef vegetable soup, and beef strew. I froze them all about 2 weeks before DD was born. The meals were helpful, it seemed the 1st week after DD was born family would come over & bring food, after that we were on our own & DH can hardly cook so it was easy to defrost & heat. HTH :-)

ditzydi_2000 · September 2009

I don't have any casseroles but I know soups heat up really well. Just put them in a ziploc baggie and then shove them in the freezer. Just steer clear of ones that have chunks of potatoes in them. The potatoes don't usually taste the same after being frozen. I usually can't make small portions of chili and usually have enough to freeze for two more meals for DH and me.

Ginkeez · September 2009

Chili freezes well.

MaBride07 · September 2009

What a great idea....I may have to do this as well!

eyunger1 · September 2009

In my experience, almost all casseroles freeze pretty well. If you have regular recipes for things you and DH already like, just make those and freeze them. I've had success with lasagna (recipe on the back of almost every lasagna box), tuna casserole, chicken casseroles, and thick soups like chili. Almost any pasta mixture is freezable and reheatable -- especially if you keep an extra jar of sauce on hand and add a little to make it saucier when you reheat.

aglauner · September 2009

If you want to PM me your email address. I have a whole list and recipes if you would like the list.

chile_chicken · September 2009

I have a few sites bookmarked already and I am planning on making all of these:

https://nicholejordan.blogspot.com/2009/02/meals-to-make-before-baby-is-born.html

I also picked up another great idea for if you have a slow cooker. Freeze all the slow cooker ingredients together in a ziploc bag (ie chicken taco soup would have chicken, canned tomatoes, corn, etc) and then you can just chuck it in your slow cooker in the morning and have it ready for dinner.

Mrs. Silveira · September 2009

I tried this at a Pampered Chef Party and it was so delish that I went to the store right after to get the ingredients to make it the next day! I am planning on making a couple batches of it to freeze for when LO is here. I baked mine in the oven at 350 for one hour to get everything nice and hot! Enjoy!

Mexican Chicken "Lasagna"

(From the Spring/Summer 2009 Season?s Best Recipe Collection Cookbook)

Ingredients:

1/4 cup lightly packed fresh cilantro leaves

1 pkg (8 oz) cream cheese

2 cups (8 oz) shredded Monterey Jack cheese, divided

1 medium onion (about 2/3 cup chopped)

1 can (28 oz) enchilada sauce

12 (6-in.) corn tortillas

3 cups diced or shredded cooked chicken

Additional chopped fresh cilantro leaves (optional)

DIRECTIONS:

1) Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper(R). Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.

2) To assemble lasagna, using Saut? Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack cheese.

3) Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.

Yield: 8 servings

Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g

Cook's Tip: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs. Spicy enchilada sauce can be used for more kick.