People differ on what they think is an enjoyable day off during a three-day weekend. I recently had what, in my opinion, was a perfect Monday holiday. I stayed home all day in my pajamas and cooked. I know that sounds a little nutty to some people, especially if cooking is not high on your list of fun things to do.
My grocery list was made out, purchases were made, and all my ingredients were in my kitchen just waiting for me. A leisurely morning of coffee and the “Today” show started my day off. Then it was time to get busy.
I have several casserole recipes that we enjoy and I have discovered freeze well. How nice it is to have them in the freezer when time is short at the end of a long day. I purchase throw away containers to make clean up a breeze as well. I pop the casserole dish in a freezer Ziploc bag for added insurance against freezer burn.
Be sure to freeze your casseroles before baking. Any added ingredients at the end, such as cracker crumbs or cheese, should be on hand to finish the casserole when it is prepared.
I hope these recipes will help you to plan ahead. They are also great to have in the freezer for a friend in need or just to do something nice for a neighbor. There is nothing like the gift of homemade food from your kitchen. Thanks for reading.
BIG CHICKEN CASSEROLE
5-6 chicken breasts, boiled and chopped
1 onion, chopped
1 green bell pepper, chopped
1 (16-ounce) package spaghetti noodles
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cheddar cheese soup
1 can fiesta nacho soup
2 can chopped Ro-Tel tomatoes
2 teaspoons garlic powder
1 teaspoon red pepper
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 (8-ounce) package shredded cheddar cheese
Prepare spaghetti noodles according to package directions, using reserved chicken broth. In a large mixing bowl, mix all ingredients and cheese. Work the noodles in as your last ingredient. Pour into a large casserole dish, and cover with foil. Bake at 375 degrees for 30 to 45 minutes. Remove from oven and remove foil. Cover with cheese, and bake an additional 15 minutes.
(This will make three small casseroles and freezes well.)
CAVATINI
1 pound ground beef
1 pound ground sausage
1 onion, chopped
1 green bell pepper, chopped
1 (3-ounce) package sliced pepperoni
1 (28-ounce) can crushed tomatoes
1 (26-ounce) can spaghetti sauce
1 (16-ounce) jar salsa
1 (4-ounce) jar sliced mushrooms, drained
1 (10-ounce) jar sliced pepperoncini salad peppers, drained
1 (16-ounce) package shell macaroni, cooked and drained
1 cup grated Parmesan cheese
4 cups (16-ounce) shredded Mozzarella cheese
Brown meats with onion and pepper over medium heat and drain well. In a large bowl, combine pepperoni, tomatoes, spaghetti sauce, salsa, mushrooms and salad peppers. Stir in meat mixture and cooked pasta. Spoon half of the mixture in a lightly greased casserole dish, and sprinkle with cheeses. Top with remaining pasta mixture. Bake at 350 degrees until heated, and top with extra cheese if desired.
(This also makes three small casseroles and freezes well.)
• Contact Lee Ann Flemming at lafkitchen@hughes.net.
