Archive for the ‘Freezer Meals’ Category
Sausage and Egg Casserole – Freezer Food Friday!
My friend B is the Freezer Food queen! She has really helped me to see the benefits of keeping a freezer full of homemade prepared food. Just about anytime you open my freezer, you will find individual portions of this Sausage and Egg Casserole that I adopted from one of B’s recipe. My husband loves being able to grab one of these and hit the road to work. He can heat it up when he has a moment in the morning at the office.
Sausage Egg Casserole
1 roll of Jimmy Dean or breakfast sausage of your choice
10 eggs beaten
16 oz low fat cottage cheese
1lb shredded Extra Sharp Cheddar Cheese
2 4oz cans diced green chile peppers
1 cup flour (whole wheat or white)
1 tsp baking powder
1/2 tsp sea salt
1/3 cup butter, melted
Cook sausage. Drain and set aside. In a large bowl, beat eggs. Add cottage cheese, shredded cheese, and chiles. Stir in sausage. Cover and refrigerate overnight. –> I almost always skip this step. The only time I cover and regfrigerate it over night is when I want to cook it in the morning and eat it hot out of the oven (like Christmas morning or on a weekend).
Preheat oven to 350 degrees. In a bowl sift together flour, baking powder, and salt. Stir in the melted butter and then stir whole flour mixture into the egg mixture. Pour into a greased 9×13 pan. Bake 40-50 minutes or until lightly browned. Let casserole cool for 10-15m before serving.
If you are freezing the casserole, cut individual portions and place side by side (without touching) on a cookie sheet or tray. Cover with tin foil and freeze. Once frozen, bag individual portions into freezer bags. Mark with name and date.
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Chicken Divan Casserole – Freezer Food Friday!
I am going to say that this will be one of our new features here at Threaded Together, but I am not going to fool myself! I will try…that is all I will say!
Since I have been staying at home, I have gotten into cooking meals that can be frozen and eaten later. We don’t always eat homemade frozen meals but when I am not in the mood to cook a meal it is great to be able to pull out a meal that is ready to pop in the oven without any prep or fuss!
Chicken Divan Casserole is one of our favorite meals. This is my version…both my mom and my sister make theirs a little differently. Hopefully they will comment on the post or write their changes in the comments. This recipe is great. You can throw it together and cook it in the same day, throw it together and freeze it, or throw it together and take it to a friend who needs a prepared dinner.
Chicken Divan Casserole
2 cups of rice, cooked
2-4 chicken breasts (I usually only add two chicken breasts to make the meal stretch more), cooked and chopped
one bag or box of broccoli, steamed
one can of condensed chicken soup
about a cup of mayonaise
one and a half blocks of extra sharp cheddar cheese
Directions:
1. Mix all ingredients in a large bowl.
2. Place mixture in a lightly greased 9×13 pan.
3. If you are going to eat immediately, bake at 350 degrees for about 30 minutes. If you are not eating immediately, follow the freezing tips.
I walked into the kitchen to take a picture of the finished product and this is what I found. The rest of my family was already seated in the dining room. You can see that this is definitely a family favorite in this house!
Freezing Tips:
If you are going to freeze the meal, freeze before baking. When ready to eat, bake at 350 degrees for about 45m or under heated through.
I have also frozen individual serving sizes of the casserole for my hsuband to take to work after it was been cooked. Once it has been cooked, cut into individual serving sizes and place on a small tray or plate. Cover with tin foil and leave in freezer for a few hours. Once the individual serving sizes are frozen, separately bag in freezer bags. When you are ready to eat, reheat in microwave for a few minutes until heated through.
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Tags: Baking, Cooking, Freezer Meals
