I love making casseroles for dinner because they can usually be made ahead of time then popped in the oven when your ready to eat. Since most casserole recipes are made for 9×13 pans I can get two meals in the time it would take to make one, just follow your recipe and when it’s time to start putting your ingredients into the baking pan split them evenly into 8×8 pans. Bake one of the pans according to the recipe directions and wrap the other and freeze it for up to 3 months. Another great ideas for a fast meal is left over soups or stews, since there are only 2 and half living at my house we can never finish a entire pot of soup. In order to make it a snap to reheat a stew in your crock pot open a freezer bag and place it inside an empty cool whip container; pour the soup inside and seal the bag without leaving any air inside. Place the entire container in the freezer, this way the bag to keep the circular shape. When you are ready to eat the stew open the bag and pop the frozen stew right into a crock pot on low for 6 hours and you can a home cooked meal without the hassle.
Here are my 2 favorite casserole recipes:
1 lb ground beef
1 can condensed cheese soup
1 can mixed vegetables
1 ½ cups of biscuit mix (I use clabber girl)
½ cup milk
2 cups shredded cheddar cheese
Preheat oven to 400° and grease two 8×8 dishes. Cook beef with chopped onion and drain. Add soups, vegetables, season with pepper and heat until hot. In another bowl mix milk, 1 ½ cups cheese, and biscuit mix together and spread evenly on the bottom of both pans. Spread beef mixture in both pans and top with cheese. Bake one pan for 20- 3- minutes and freeze the other pan for another meal.
Chicken Pot Pie
2 cups cooked chicken, chopped
1 can cream of chicken soup
24 oz bag of stew vegetables
1 cup chicken stock
2 ½ cups of baking mix
2 cups of milk or butter milk
Preheat oven to 350° and grease two 8×8 pans. Combine chicken, soup, stock, and vegetables and pour evenly into both dishes. Mix remaining ingredients together and spread evenly over both dishes. Bake one dish for 35- 45 minutes and freeze the other for another meal.
This is my super easy soup recipe:
Chicken Tortilla Soup
2 cans (14oz) chicken broth with garlic
1 can (14 oz) Mexican stewed tomatoes
2 cups cooked chicken chopped or shredded
2 cups frozen peppers and onion
Combine all in crock pot and cook for 6- 7 hours on low. After eating store leftover soup on freezer according to above directions.
: If I know I am going to make a few chicken dishes to freeze I cook a few chicken breast in the crock pot to have them ready.