casseroles to freeze

WILD RICE TURKEY BAKE
1. To cook wild rice, combine 1 1/2 c washed rice with 4 cups water in a heavy saucepan. Cover and cook for 20 mins until all excess water is evaporated.
2. Mix togetherin large bowl:
3 c.cooked wild rice
3 c. chopped cooked turkey
16 oz. pkg. frozen french cut green beans
17 oz. jar alfredo sauce
3. Place Wrap well and attach small freezer bag with:
1/2 c soft bread crumbs
4. Freeze up to three months.
5. To thaw and reheat, thaw casserole overnight in refrigerator. Bake for 50-60 mins until bubbly and thoroughly heated. serves 6.


CHICKEN POTATO CASSEROLE
1. In a medium bowl combine:
10 oz. can condensed cream of chicken soup
1 c. sour cream
1/4 c milk
2 c cubed cooked chicken
1 1/4 c shredded cheddar cheese
2. Spread three-quarters of this mixture in a greased 2-quart baking dish.
3. Sprinkleover the top of the casserole with:
3 1/2 c frozen hash brown potatoes
1 1/2 c frozen peppers and onions
4. and press down lightly, then top vegetables with remaining soup mixture. Sprinkle with remaining cheese and potato chips.

SPICY FREEZER CHILI

1. Cook in a heavy skillet until brown and tender:
1 lb. ground beef
2 onions, chopped
5 cloves garlic, minced
2. Add:
2 (a4 oz ) cans chopped tomatoes, undrained
1 (15 oz) can tomato sauce
1 T. chili powder
1 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
2 (15 oz.) cans red kidney beans
3. Bring to a boil, then reduce heat, cover and simmer for 50-60 mins.
4. Cool quickly in refrigerator, then place in freezer containers. To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated. At this point you can add to the mixture if you'd like a thicker chili
2 T. cornstarch
1/4 c. water

VEGGIE PASTA SHELLS

1. In a large saucepan, heat to boiling:
1 (10-ounce) can vegetable broth
2.

•24 uncooked jumbo pasta shells
•1 carrot, minced
•1 potato, peeled and diced
•1 onion, finely chopped
•2 cups part-skim ricotta cheese
•1 cup shredded mozzarella cheese
•1 egg
•1/2 cup grated Parmesan cheese
•1 teaspoon dried Italian seasoning
•1 (28-ounce) jar spaghetti sauce
•1/4 cup grated Parmesan cheese
Preparation:
Cook pasta according to package directions. Rinse, drain, and let cool.

Stir in carrots, potatoes and onions and cook 3-4 minutes until vegetables are tender. Drain vegetables well. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.

Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.

To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 15-20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2-4 minutes until thawed. Then microwave on 60% power for 1-3 minutes until hot and bubbly.

To bake immediately, cover with foil and bake at 350 degrees for 20 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly.
Note: This is a cooking recipe, which means that ingredient amounts do not have to be precise. Use the carrot, potato, and onion you have on hand. Just use common sense.