Freezable Casseroles

A couple weeks ago I had a spurt of energy and decided to make up some meals to freeze for before/after baby comes. I used what I had on hand and made some new and old casseroles and recipes. I made two meat pies, Good Neighbor Casserole, Judy's Black Bean and Corn Casserole and two hashbrown casseroles (well one recipe, divided in half). I lined some of the pans with tinfoil so that once frozen, could be transferred to a large freezer bag and that way my pans wouldn't be tied up. I haven't exactly had any more bursts of energy, so they've stayed in the pans thus far, but if I ever have the urge to make something and need them - they're super easy to access. I've actually already busted into one of the casseroles as I haven't been able to do any cooking lately and it was absolutely delicious. The 'Good Neighbor Casserole' Recipe I found in my Company's Coming 'Gifts from the Kitchen' Recipe book was fantastic, almost like a make-shift lasagna. I baked everything as directed before freezing, and then to reheat I cooked from frozen for an hour at 375 degrees. The cheese on top was nice and chewy and Mike and I both really loved this dish.

Pictured above: Top Left and Middle Left: Good Neighbor Casserole

Top Right: Judy's Black Bean and Corn Casserole

Bottom Left and Bottom Right: Hashbrown Casserole

(You're probably thinking how can I tell the difference between them when they're all covered in cheese, right?) yummmmm.....

Good Neighbor Casserole

2.5 lbs lean ground beef

large onion, chopped

3 cups spaghetti sauce, your choice (I like to use the garden selects version - has more veggies)

salt & pepper

12 oz broad egg noodles (didn't have so used elbow mac), cooked until tender but firm

8 oz light cream cheese, softened

1 1/4 cups light sour cream

1 1/4 cups cottage cheese

1 1/2 cups grated cheese

Scramble fry the ground beef and onion until cooked, drain and rinse to get rid of excess fat. Add spaghetti sauce, salt and pepper. Cook for about another 10 min until heated through.

Divide cooked noodles between two greesed 2 quart (2 liter) casserole dishes. Divide meat mixture over each noodles.

Beat cream cheese and sour cream together with your mixer until smooth. Add in the cottage cheese and beat it as smooth as you can get it. Divide and spoon over each meat mixture.

Divide and sprinkle cheddar cheese over cream cheese mixture. Bake uncovered at 350 for about 40 min until hot. Makes 2 casseroles, 6 servings each.

Drumstick Dessert

My mom used to make this every summer to take camping with us! She'd make it ahead and freeze it, then we'd have a special treat for dessert. I haven't had this in years, but after my husband accused me of not liking peanut butter, I decided to make this! (I still have no idea what basis he made his claim on - especially when I eat PB on toast almost everyday). So when Camille was coming over for birthday supper and it was absolutely sweltering in my house and turning my oven on was the last thing I wanted to do (Yes, it's October), I decided this no-bake dessert was perfect.

Drumstick Dessert

Bottom Layer:

1 1/2 cups graham wafer crumbs

1/4 cup margarine

1/2 cup chopped peanuts (I used almonds)

Middle layer:

an 8oz pkg of cream cheese (I used 95% fat free cream cheese)

tub of cool whip (I used the light kind)

1/2 cup peanut butter

2 tsp vanilla extract

1/2 cup sugar (I used a bit less than 1/2 cup, and I used brown sugar).

Topping:

caramel and chocolate sauce

Melt the margarine and mix together the bottom layer, reserving a 1/2 cup for extra topping. I popped this in the freezer while I was mixing up the rest. Mix up all ingredients in the middle layer in your mixer, adding the cool whip last. Spread mixture onto crumb base and top with remaining crumbs, chocolate sauce and caramel topping. Usually this will freeze much quicker if you use the full fat varieties, but otherwise this will take a long time to set using the fat-reduced ones. For best results, freeze over night.