Freezer Food Friday

SOUTHERN SQUASH CASSEROLE

7 to 9 fresh yellow squash
1 can of cream of chicken soup
1/2 pt. of sour cream
1 chopped onion
1 (8 oz.) bag of Pepperidge Corn bread stuffing
1/4 lb. of butter (or butter) melted

Cook first four ingredients together on top of stove for 10 to 15 minutes, until tender. Mix Pepperidge stuffing and butter together. In a 3 quart casserole, layer corn bread mix and squash mix until both are used up. Bake at 350 degrees for 35 to 45 minutes.
I usually make two of these....cook one and freeze the other.
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Freezer Foods Friday

Tamale Corn Casserole

Serves 10

3 c. corn meal
8 c. water
6 cups whole kernel corn
2 c. chopped olives
1 c. chopped onion
2 c. tomato sauce
½ c. green chilies (opt.)

Boil water. Add corn meal. Cook until the consistency of mush. Cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent. If mixture boils down too much, add water. In casserole dish, place half of mush. Pour vegetable mixture over this. Top with remaining corn mush mixture. Cover; freeze. Place directly into 350° oven from freezer. Bake 2 hours or until hot and cooked through. This is very good!

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Freezer Food Friday

Freezer Food Friday

This a great way to use up leftover cooked chicken, plus it’s so quick to assemble using handy pantry items.

Chicken Stuffing Casserole

2 packages (6 ounces each) chicken stuffing mix
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk
4 cups cubed cooked chicken
2 cups frozen corn
2 cans (8 ounces each) mushroom stems and pieces, drained
4 cups (16 ounces) shredded cheddar cheese

Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted.
To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (6 servings each).

Freezer Foods Friday / Soup

7 Can Soup

Ingredients

1 lb. ground beef
3 cans Campbell's Minestrone
2 cans Ranch style beans
1 can Rotelle Tomatoes
1 can whole tomatoes

Rice

Brown meat with onion.
Add cans of soup.
Freeze using freezer bag method.

Directions for Serving Day:
Defrost and heat through.
Serve over rice

Homemade Sloppy Joes

Homemade Sloppy Joes

2 pounds Lean Ground Beef

1 medium Onion -- chopped

3/4 cup Brown Sugar

1 tablespoon Prepared Mustard

1/2 cup Barbecue Sauce

2 tablespoons Catsup

Brown ground beef & onion in a large skillet and drain. Add other ingredients and simmer for 5 minutes. Serve on buns or over broken bread.

This recipe freezes very well.Serves 12