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October 2011 Food Focus
When time’s the enemy, save the day
with ‘make it and freeze it’ recipes
Stephanie Hilliard’s breakfast casserole is a quick and tasty plan-ahead, “make it and freeze it” recipe for those busy work and school day mornings when you don’t have time to fix a meal, or these autumn weekends when you’ve got so much to do outside before the snow flies.
Casserole prepared by Emily Schilling/Photo by Richard G. Biever
Judy's Breakfast Casserole
8 frozen hash brown patties
½ lb. mild sausage
8 oz. shredded cheddar cheese
5 eggs
1 can (13 oz.) evaporated milk
¼ t. pepper
½ t. ground nutmeg
Grease a 9-by-13-inch pan. Place hash browns on bottom of pan in a single layer. (May need to cut a couple to fill in the gaps.) Brown sausage. Drain and spread over the hash browns. Sprinkle with cheese. In a separate mixing bowl, beat together remaining ingredients. Pour on top of casserole. Cover tightly with foil (and rubber pan lid if available). Freeze. Let thaw prior to baking. Bake uncovered 25-30 minutes at 425 F. To save time, make a double batch. Bake one now and freeze one for later.
Stephanie Hilliard, Tippecanoe, Ind.
Chicken Casserole
2 cups chicken broth
2 cans (10¾ oz.) cream of mushroom soup
1 small can sliced mushrooms
1 small onion, finely chopped
2½ cups chopped cooked chicken
¼ lb. processed cheese, cubed
2 cups uncooked elbow macaroni
Mix together chicken broth, soup, mushrooms and onion. Add chicken, cheese and macaroni. Mix well. Pour into a 9-by-13-inch baking dish. Cover with plastic wrap. Refrigerate overnight. Bake at 350 F for 1 hour. Cool completely before freezing. To serve, thaw and reheat.
Pat Armstrong, New Salisbury, Ind.
Freezer-Friendly Breakfast Burritos
1⁄3 cup chopped onion
1⁄3 cup chopped green pepper
¼ cup butter
18 eggs
½ cup milk
1 cup chopped ham
1 t. salt
½ t. pepper
2 cups shredded cheddar cheese
20 flour tortillas
Salsa
Saute onion and green pepper in butter. Beat eggs and milk together and pour into the skillet with the onion and green pepper. Add the ham, salt and pepper. Cook, stirring occasionally, until eggs are set. Mix in cheese and let melt. Scoop ½ cup egg mixture onto each tortilla. Fold ends under and roll up. Freeze (see instructions below) or put all burritos in a baking sheet dish. Top with extra cheese (if you’d like) and bake at 350 F for 20 minutes or until heated through. Serve with salsa.
Freezer instructions
Wrap burrito in a paper towel and then in a sheet of foil. Seal tightly and place in freezer bags. When bag is full, remove all air and seal. Freeze. To serve, remove foil and put paper-towel-wrapped burrito in microwave. Reheat for about
1 minute. Serve with salsa.
Michele Bulington, Monticello, Ind.
Chicken Stuffing Casserole
½ cup butter, melted
1 pkg. herb stuffing mix
1 can (10¾ oz.) cream of mushroom soup
1 can (10¾ oz.) cream of chicken soup
1 cup chicken broth
2 cups diced, cooked chicken
1 cup chopped celery
Optional ingredients: water chestnuts, walnuts or cashews
In an 8-by-8-inch casserole dish, add melted butter and stuffing mix. Stir. Remove and reserve about ½ of the mixture for casserole topping. Heat together soups, broth, chicken and celery. Pour over stuffing and then add reserved stuffing mix for topping. Heat in 350 F oven until browned and bubbly.
To freeze: Freeze in 4 mini loaf pans. (About 1½ servings each.)
To serve: Thaw overnight in freezer or remove frozen casserole from loaf pan and place in microwave-safe casserole that has been coated with non-stick spray. Thaw on “Defrost” setting in microwave and then bake at 350 F for about 20 minutes, just until hot and bubbly.
Rita Barber, Kokomo, Ind.
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