Tuna Noodle Casserole
Ingredients
2
1
3
2
4
8
3
1
10 1/2 oz cans Cream of Mushroom Soup
c milk
Tablespoons chopped pimentos (optional)
cup frozen peas
5oz cans tuna in water, drained
oz egg noodles, cooked and drained
Tablespoons plain bread crumbs
Tablespoon butter, melted.
Heat the oven to 400°F. Stir the soup, milk, pimentos, peas, tuna, and noodles
into pan. Stir the breadcrumbs and butter in a small bowl. Bake the tuna mixture
for 20 minutes, adding the bread crumbs on for the final minute.
Cool completely. Cover with aluminum foil or plastic wrap and then casserole lid.
Write casserole name and date on lid. Freeze.
Cheesy Beef Casserole
Ingredients
3 lb ground meat
2 16 oz cans stewed tomatoes
2 cans cream of cheddar soup
1 can milk
1/2 teaspoon pepper
1 10 oz box elbow macaroni
Brown meat and drain. Add tomatoes, soup, milk, and pepper. Cook macaroni and
add to mixture.
Cool completely. Cover with plastic wrap and casserole lid. Label with casserole
name and date. Freeze.
Chicken and Broccoli Casserole
Ingredients:
8 oz wide egg noodles, cooked and drained
24 oz frozen broccoli, cooked and drained
6 slices yellow cheese
2 10oz cans cream of chicken soup
4 chicken breasts, cooked
Cover aluminum pan bottom with cooked noodles. Arrange broccoli on top of
noodles. Cut chicken into pieces and place over broccoli. Pour cream of chicken
soup over chicken and top with cheese. Cook at 350°F for 45 minutes. Cool
completely. Cover with aluminum foil or plastic wrap and then casserole lid. Label
with casserole name and date. Freeze.
Chili
2
1
1
1
2
4
1/2lbs ground meat
small onion, chopped
tsp sugar
lb red kidney beans, drained
15oz cans diced tomatoes
teaspoons chili powder
Brown meat and onion. Drain fat. Add sugar, beans, tomatoes, and chili powder.
Stir together until well mixed. Pour mixture into pan. DO NOT BAKE. Cover with
plastic wrap and then casserole lid. Label with casserole name and date. Freeze.
Macaroni and Cheese
Ingredients:
2 cups elbow macaroni, cooked and drained
1/2 cup margarine
1 medium onion, chopped
1 teaspoon salt
1 teaspoon pepper
1/2 cup flour
2 cups milk
10 oz shredded cheddar cheese
1 cup bread crumbs
Saute onions in margarine. Add salt and pepper. Slowly stir in flour. Cook over
low heat until mixture is smooth and bubbly. Stir in milk. Add in cheese and
continue stirring until melted. Remove from heat. Stir in cooked macaroni and pour
into casserole pan. Top with bread crumbs. Bake at 375 degrees for 30 minutes.
Cool completely. Cover with aluminum foil or plastic wrap and then casserole lid.
Label with casserole name and date. Freeze.
Lasagna
Ingredients
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8 oz (1/2 package) Lasagna, uncooked
15 oz Ricotta cheese or 2 cups cottage cheese
2 cups Mozzarella cheese, divided
½ cup Parmesan cheese
2 eggs, lightly beaten
6-1/2 cups (52 ounces) of your favorite pasta sauce
1 lb ground beef or Italian sausage, cooked and drained
1 tsp parsley flakes
In medium bowl, combine Ricotta cheese, 1 cup of Mozzarella cheese, Parmesan
cheese, and eggs; mix well. In separate bowl, add browned meat to pasta sauce;
mix well.
Spread 1 cup of meat-sauce mixture in half pan. Place 1/3 of the uncooked
Lasagna noodles over sauce. Spread 1/2 of the cheese mixture over noodles, top
with 1/3 of meat-sauce mixture. Repeat layering. Top with remaining noodles and
meat-sauce mixture. DO NOT BAKE.
Cover with parchment, plastic wrap or waxed paper then cover with foil lid. Label
with casserole name and date. Freeze.