enchilada casserole...
prepare in a large baking dish a day or two ahead and refrigerate or can be frozen if the container is well sealed.
i simply layer...
corn tortillas
cooked ground beef (seasoned to taste)
pinto beans
salsa
cheese
however many layers fit the depth of your pan. the more layers the better. bake half an hour. sprinkle with shredded cheese, lettuce, tomato, onion, and black olives after baking... mmm delicious.
another thing you might consider is cooking large packages of hamburger (up to 10 lbs) all at once and then separating it into small freezer bags. cuts prep time down even more when using it in casseroles and other dishes like spaghetti with meat sauce or sloppy joes.Can you share a favorite recipe for a food that can be cooked in advance?
INGREDIENTS
1 egg
1/2 cup milk
2 pounds skinless, boneless chicken breast halves - cut into chunks
1 cup plain dried bread crumbs
1 cup oil for frying
8 ounces Swiss cheese, cubed
8 ounces cubed ham
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
Bake in preheated oven until golden brown and bubbly, about 30 minutes.
RUSTIC BEEF STEW
3 to 4 lbs. boneless beef stew meat, cut into small pieces
2 qts. Beef stock
2 lbs. carrots, peeled and cut into 3 inch pieces
5 large celery stalks, cut into 3 inch pieces
1/2 c. diced sweet red and/or green pepper
2 large parsnips, peeled and cut into chunks (optional)
1 large onion, peeled and chopped roughly
1 to 2 cloves garlic, finely minced
2 to 3 lbs. small red potatoes, scrubbed and cut in half
1 lb. fresh mushrooms cut in half
1 qt. diced tomatoes with juice
1 sprig fresh rosemary (or 1/2 tsp. dried)
1 to 2 sprigs fresh thyme (or 1/2 tsp. dried)
1 sprig fresh savory (or 1/2 tsp. dried)
2 to 3 bay whole bay leaves
Salt and black pepper to taste
2 to 3 tbsp. olive oil
Saut茅 beef in olive oil until well browned. Add onions and saut茅 for a few minutes more until onions are tender. Add beef stock, herbs, garlic, bay leaves, and salt and pepper. Simmer on low heat for 55 to 60 minutes until meat starts to get tender. Add mushrooms, carrots, parsnips, bell peppers, tomatoes with juice, and celery and simmer another 30 minutes. Add potatoes and simmer until tender. If juice does not cover stew, add between 1/2 to 1 C. hot water. With a slotted spoon, remove meat and veggies from stew. Discard herbs and bay leaves. Thicken gravy with arrowroot or cornstarch. Return meat and veggies to gravy and simmer another 10 minutes. (Freeze if desired until ready to serve.)Serve with crusty French bread.
FRENCH CANADIAN MEAT PIE
1 lb. minced pork (OR 1/3 lb. EACH ground veal, ground beef and ground pork)
1 small Onion
1 small Clove garlic, minced
1/2 tsp. Salt
1/2 tsp. Savory OR Sage
1/4 tsp. Celery salt
1/4 tsp. ground Cloves
1/2 c. Water
1/2 c. Breadcrumbs
Pastry for double crust pie
Place all of the ingredients (except the breadcrumbs and pie shell) in a saucepan and bring to a boil. Cook uncovered for 20 minutes over medium heat. Remove from heat and add a few spoonfuls of breadcrumbs. Let stand for 10 minutes. If the fat is sufficiently absorbed by the breadcrumbs, do not add more. If not continue in same manner. Cool the meat mixture and pour into a pastry-lined pan. Cover with the top crust, cut steam vents and bake in a 400 F. oven until golden brown. Serve hot with potatoes or rice and your favorite side dish. (Pie may be frozen for 4 to 5 months.)
Recipe found in an old Farm and Garden magazine
CAROL鈥橲 MUSHROOM MEATBALLS
1-1/2 lbs. ground beef
2 eggs, slightly beaten
2/3 c. grated parmesan cheese
1/2 tsp. oregano
1/2 tsp. parsley
1/4 tsp. thyme
pepper to taste
1 Can Campbell's Cream of Mushroom soup
1 can sliced mushrooms with liquid
1/3 c. half and half
4 heaping tbsp. sour cream
mashed potatoes or rice
Mix the ground beef, eggs, cheese and seasonings and shape into 1-1/2 inch meatballs. In a large skillet, brown the meatballs slowly on all sides in a little hot oil. Stir frequently. Cook for 15-20 minutes. Drain off excess fat, leaving a little in the pan. Pour the soup into the skillet with the meatballs, adding 1-2 can of water. Stir well. Add the half and half and the sour cream slowly, stirring to blend. Simmer on low heat uncovered for about 20 minutes. Add mushrooms with liquid and cook for 5 minutes. Freeze (if desired) or serve immediately over mashed potatoes or rice with your favorite vegetable, crusty bread and butter, and a fruit gelatin for dessert.
Seafood Potato Chowder
1 pound frozen fish fillets
8 ounce frozen shrimp
1 small can (6.5 ounce) clams, drained
1 onion, chopped
1 c. celery, chopped
1 c. carrots, chopped
2 potatoes, peeled and cubed
2 c. water
1/4 t. pepper
1/2 t. thyme
1 large can (12) evaporated fat free milk
Slice fish fillets into small chunks and place in crock pot. Add shrimp, clams, onion, celery, carrots, and potatoes. Cover with water and add pepper and thyme. Cover crock pot with lid and cook on low for 6 hours or more (until vegetables are tender). Add the evaporated fat free milk and continue to cook for an additional hour. May add additional liquid if the chowder is thicker than desired. Makes approximately 6 servings.
When I worked full time and a single parent. I use to cook all my meats for the week on my day off~
Fry hamburger, cook pork chops, make Lasagna and freeze in portions that I would need.
************Quick and easy Lasagna
2 containers (15 oz.ea) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
陆 cup grated Parmesan Cheese
2 eggs
2 jars (1lb. 10oz each) Ragu Old World Style
12 uncooked lasagna noodles
1. Preheat oven to 375. In bowl, combine ricotta cheese, 1 cup mozzarella cheese, 录 cup Parmesan cheese and eggs.
2. In 13x9 inch baking dish, spread 1 cup pasta sauce. Layer 4 uncooked noodles, then 1 cup pasta sauce and 陆 of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups pasta sauce.
3. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining pasta sauce, heated.
* or use 1 jar (2 lbs. 13 oz..) Ragu Old World Style Pasta Sauce.
VARIATION: For a twist on classic鈥︹€? Add 1 lb. ground beef or sausage, cooked, to Pasta Sauce.
NOTE: Recipe can be halved. Bake in an 11x7 inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.
******Beef Stroganoff Casserole
Ingredients
1 lb. Ground beef
1 can Cream of mushroom soup; condensed
8 oz. Sour cream
1 can (small) black olives; sliced
1 can (small) mushroom stems and pieces
12 oz. Egg noodles
Directions
Cook egg noodles according to directions and set aside. Cook ground beef until it is no longer pink. Drain off grease. Add soup, sour cream, olives, mushrooms, and noodles and cook until heated through.
**********Hamburger patties Salisbury Steak
Bake pre made hamburger patties at 350 for 30 minutes or until done. I seasoned mine with garlic salt and pepper.
SALISBURY SAUCE:
1/4 c. catsup
2 tbsp. chili sauce
1 tsp. Worcestershire sauce
1/2 tsp. beef flavored gravy base
1/4 tsp. dried crushed basil
2/3 c. water
Combine all ingredients in a saucepan and simmer 15 minutes. Spoon over Salisbury Steaks.
Serve with rice or pasta. Family favorite!
In that sitution I would own the biggest slow simmer pot I could find and use it daily.. Thanks for the 2 points on this nice sat. afternoon
This is delicious served with mash to soak up the sauce. If you have only hot curry powder or horseradish, use slightly less than suggested in the recipe. To freeze: Make the whole casserole, omitting the parsley garnish. Allow to cool then freeze in an airtight container for up to 1 month. Thaw overnight in the fridge, then reheat gently on the hob, stirring regularly. Bring to the boil then simmer the casserole for 10 minutes until piping hot. Garnish and serve.
Beef Casserole With Horseradish
2 tablespoons vegetable oil
1 3/4 lbs steak , diced
1 large leek , sliced and washed, white and green parts separated
2 teaspoons curry powder , medium strength
1 teaspoon ground ginger
1 ounce plain flour
3 3/4 cups beef stock , hot
2 tablespoons worcestershire sauce
9 ounces baby carrots
3 tablespoons horseradish sauce
2 tablespoons fresh parsley , chopped
Preheat the oven to 325掳F
Heat 1 tablespoon of the oil in a large flameproof casserole.
Add the beef and fry over a high heat until browned all over (you may need to do this in batches), then remove and set aside.
Add the remaining oil and fry the white parts of the leeks over a high heat for 2-3 minutes, until soft.
Return the beef to the pan and sprinkle in the curry powder, ginger and flour. Gradually blend in the hot stock, stirring constantly.
Bring to the boil, then add the Worcestershire sauce.
Cover and cook in the preheated oven for about 2 hours, or until the beef is tender and thoroughly cooked.
About 30 minutes before the end of the cooking time, add the carrots and the remaining sliced leeks.
Return to the oven, cover and continue cooking.
Stir in the horseradish, season and garnish with the parsley.
Serve with steamed shredded cabbage and mashed potatoes.
Make-Ahead Spaghetti and Meatball Casserole
6 Servings
7 oz Pkg uncooked spaghetti
1 c Water
28 oz Jar spaghetti sauce
12 ea Frozen precooked meatballs
2 T Shredded parmesan
2 T Finely chopped parsley
Grease 12x8-inch (2-quart) baking dish. In greased dish, combine
spaghetti, water and spaghetti sauce; mix well. Add meatballs; turn to
coat wth saice. (Cover spaghetti completely with sauce.) Coer tightly
with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350 degrees. Bake, covered, for 45 minutes.
Uncover baking dish; sprinkle with cheese. Bake, uncovered, an
additional 5 to 10 minutes or until casserole os bubbly and cheese is
melted. Sprinkle with parsley.
This recipe has become a favorite at my house. The cream cheese sauce and ground beef and tomato mixture combine for a fabulous casserole.
Sicilian Casserole
1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
1/2 tsp. dried Italian seasoning
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
3/4 cup grated Parmesan cheese, divided
Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well.
Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.
Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.
In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly. 8 servings
Green bean casserole, cream of mushroom soup, browned hamburger, onions and garlic mixed put into casserole dish cover with mashed potatoes and cheese. Great to freeze and reheat at any time.
My Favorite: can prepare any time!!!! CABBAGE ROLL CASSEROLE: 1 med head cabbage shredded, 1 onion chopped, 1 1/2 lbs ground beef, I can mushroom soup, 2 cups cheese shredded, 2 pkgs crescent rolls, mix all ingredients, place one package crescent rolls in bottom of 9X13 pan cover with mixture, place 2nd role of crescent rolls on top, bake at 350 for 30 minutes.
Hope this helps!!!!
Great question and marvelous answers, especially the enchilada casserole. I'll offer some other ideas:
-Quiches store well and can be reheated. Buy a premade crust and then toss in the eggs/cheese/meat/ milk. Steamed veggies can be served on the side. A good recipe w/ freezing instructions:
http://allrecipes.com/Recipe/Quiche/Deta鈥?/a>
-Crock pot/slower cooker recipes are another consideration. Toss in the ingredients, turn on the timer, voila! You can make stews that will last for two days.
http://www.a-crock-cook.com/crock-pot-re鈥?/a>
http://allrecipes.com/Recipes/Main-Dish/鈥?/a>
-Think of simple meals:
Rice, beans, (pecans) deli meat, avocado.
1. I make brown rice, cool it and refrigerate it. It keeps well for two days.
2. Then, when I'm ready. I take the portion I want, sprinkle some pecans over it, pour some canned black beans next to it and place sliced pieces of deli turkey over both. It all heats in the same pan.
3. I serve it in a bowl for a warm cozy meal with a side of avocado.
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