View Single Post
Old September 17th, 2011, 05:09 PM
renegaderuby's Avatar
renegaderuby renegaderuby is offline
Unofficial Zookeeper
Join Date: Jul 2011
Location: tx
Posts: 268
Here is a recipie that I was doubtful of, but turned out beautifully. Its simple, and it freezes BEAUTIFULLY.

2 pounds ground beef (or turkey)
2 cans beef gravy (cans need to be 10 + ounces each)
2 cups frozen corn
2 cups frozen peas and carrots
2 teaspoons dried minced onion
Additional Ingredients:
2-3 cups of mashed potatoes
2 tablespoons butter, melted.
Paprika (for sprinkling)

1. In the oven , cook beef (or turkey) on 350 until no longer pink: Drain well. (if turkey will not be much to drain if any). Add the gravy, veggies, and onion. Spoon half into greased bakeing dish (i prefer ceramic). Top with the mashed potatoes (i just plop the big glop of em right on top in the middle, but you can smooth them over the top if you like). Drizzle with melted butter. Sprinkle with paprika (you can spice it up by using a spiceier spice like cayanne pepper if you like).

2. Bake uncovered at 350 for 30-35 mins (or until heated throughout). Place the remaining beef into the freezer and it will keep for up to three months.

To prepare frozen cassorole,
thaw in fridge , transfer to greased 2-qt baking dish, top with mashed potatoes, butter , and spice. bake as you did the first time.

Pretty good. I find its a meal in itself and needs no side dish.
(however i like bisquits with it).

Here is another. (since your hubs like mexican)

Hearty Chicken Enchiladas.
1 pound boneless skinless chicken breats
2 cans (15 ounces each) enchilada sauce
1 can (4 ounces) chopped GREEN chilis
1 can (15 ounces) black beans , rinsed and drained
8 flour tortillas (or corn if you prefer) (6 inch size works best)
1 cup (4 ounces) shredded mexican cheese blend
Sour cream , other toppings as desired.

In 3-qt slow cooker , combine the chicken, ench sauce, and chillies. Cover and cook on low for 8 hours or until a meat them says 170
Remove chicken and shred with two forks. Reserve 1-2/3 cups of the juice it was cooking in. Pour the remaining juice into large bowl , add the beans, and shredded chicken. Coat two freezer safe 8 inch square baking dishes in cooking spray, and 1/2 cup of the reserved juices to each one. Place about 1/3 cup chicken mixture down the center of tortilla . Roll up and place in baking dish (seam side down). Once dish is filled, poor remaining juices on top, sprinkle with cheese. Cover and freeze one dish for up to three months.
Cover and bake the second one at 350 for 20-25 mins. uncover, bake for five mins longer, or until the cheese is lightly browned. Serve with sour cream and desired toppings (guacomole, chopped tomatoes, salt , pepper...just examples).

To use the frozen batch later, thaw in fridge OVERNIGHT, Remove 30 mins before you want to bake it. Bake as directed originally.

(you can also do excess meat (since it takes eight hours in the slow cooker)...and freeze it by itself. Just defrost it and use as directed originally. (do not use microwave to defrost it tho..makes chicken like rubber).
Reply With Quote