Freezer Casserole Recipe

freezer casserole recipe

  • large deep dish in which food can be cooked and served

  • A dish of glass or earthenware, with a lid, in which food is baked and sometimes served; Food, such as a stew, cooked in such a dish

  • food cooked and served in a casserole

  • Cook (food) slowly in such a dish

  • A refrigerated compartment, cabinet, or room for preserving food at very low temperatures

  • A device for making frozen desserts such as ice cream or sherbet

  • deep-freeze: electric refrigerator (trade name Deepfreeze) in which food is frozen and stored for long periods of time

  • Pokemon has 493 (as of Pokemon Diamond and Pearl) distinctive fictional species classified as the titular Pokemon.

  • A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.

  • Something which is likely to lead to a particular outcome

  • directions for making something

  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.

  • A set of instructions for preparing a particular dish, including a list of the ingredients required

  • The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.

  • A medical prescription

freezer casserole recipe - Make-Ahead Meals

Make-Ahead Meals Made Healthy: Exceptionally Delicious and Nutritious Freezer-Friendly Recipes You Can Prepare in Advance and Enjoy at a Moment's Notice

Make-Ahead Meals Made Healthy: Exceptionally Delicious and Nutritious Freezer-Friendly Recipes You Can Prepare in Advance and Enjoy at a Moment's Notice

Dazzle your dinner table with homecooked meals every night of the week!
Serve your family the best, most nutritious food AND save time and money with this mega-delicious guide to preparing meals you can fix-and-freeze now and enjoy any night of your crazy-busy week!
Unlike the sodium-laced, preservative-filled meals you might find in your grocer’s freezer aisle, Make-Ahead Meals Made Healthy features all-natural recipes full of flavors that come to life the instant you reheat them—so your meals don’t just taste as good as the day you stored them away, but even better. In addition, you’ll find great tips and advice on how to best prep, store, and reheat every single recipe, making mealtime prep a cinch for any member of your household.
From comforting casserole and lasagna recipes made new again with fresh veggies and whole grains, to hearty and wholesome breakfast baked goods and sweet treats, you’ll discover so many healthy “must-make” recipes inside that you may need to get a larger freezer! Such show-stopping recipes include:
—Baked Whole Wheat Pasta with Turkey Sausage, Pesto, and Fontina
—Saucy Succulent Saffron Chicken
—Rave-Worthy Apricot Pistachio Rice Pilaf
—Tantalizing Teriyaki Vegetarian Stir-Fry
—Fast and Easy Fresh Herb Focaccia
—Baked Gingerbread Cake Doughnuts with Mmmmm Maple Glaze
—Blackberry Buttermilk Cake
With Make-Ahead Meals Made Healthy, serving your family a hot, home-cooked meal every night of the week has never been simpler—or more delicious.

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eggplant rollatini

eggplant rollatini

I love the Food Network, and I saw Giada De Laurentiis make this recently on her show "Everyday Italian". Cooking relaxes me, and I know I've got other stuff I should be doing, like donating all those old VCR tapes to the local library, but I really wanted to whip something up. Here's the recipe (please note the ease of preparation on this dish is stated to be "easy" by the Food Network. Heh.):

3 medium-sized eggplants (about 4 pounds total)
Sea salt and freshly ground black pepper
Can vegetable spray
32 ounces ricotta cheese
2 large eggs, lightly beaten
1/2 cup shredded mozzarella
8 tablespoons grated Parmesan
3 tablespoons toasted pine nuts
20 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
2 cups fresh tomato sauce, recipe follows

Preheat the grill pan and preheat the oven to 375 degrees F.
Place a rack over a large baking sheet. Cut the 2 ends off the eggplant. Cut the eggplants lengthwise, into 1/2-inch thick slices. Arrange eggplant slices onto rack. Sprinkle with sea salt to help remove excess moisture and any bitterness from the eggplants. Set aside for about 10 to 15 minutes. Rinse off the salt from the eggplants and pat dry with a towel. Spray hot grill pan liberally with vegetable spray and then place eggplant slices on the grill until lightly browned on each side and tender, about 4 minutes per side. Remove slices from the grill pan and allow to cool.

In a large bowl, beat eggs until lightly scrambled. Mix the ricotta in with the egg. Add mozzarella, 3 tablespoons of Parmesan cheese and toasted pine nuts and gently combine. Fold in basil just to combine. Do not overmix.

Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly. Place the eggplant rollatini into a greased (with olive oil) 13 by 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute the tomato sauce on top of the eggplant rollatini. Season with salt and pepper. Sprinkle with remaining 5 tablespoons of Parmesan cheese and bake for 15 minutes. When cooked, drizzle the top with extra-virgin olive oil.

Simple Tomato Sauce
Recipe courtesy Giada De Laurentiis
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour and 20 minutes
Ease of Preparation: Easy

Steak and Ale Pie

Steak and Ale Pie

Our first savory pie of the month.
A word about puff pastry. A big part of the fun in food preparation for me is doing as much as possible from scratch. Bread, mayonnaise, yogurt.. these are things from the kitchen, not the store. My pantry and freezer are full of summer produce I have canned or frozen for winter use. Even Pievember was born from my desire to learn how to make a decent crust. I can't always pull off the "from scratch" lifestyle, but I do my best (mostly for my own amusement).
Now puff pastry. Done right, it takes several days. After each step, the dough spends a night in the fridge. I've done this, but three days of waiting around (and planning that far ahead, for that matter) is kind of a drag.
Long story short, turns out it is easy to cheat by simply reducing each of those overnight rests to about 20 minutes. Traditionally accurate? No. The act of a purist? Certainly not. But you know what? This traditional British pie was ready to eat in two hours and turned out great. And I didn't buy prepackaged puff pastry.
And eyes everywhere roll in unison.


Crust (Quick Puff Pastry)
2c flour
2 sticks frozen butter
3/4 c ice water
pinch salt

1 1/2 lb beef, cubed
1 yellow onion, diced
2 large carrots, chopped
2 turnips, chopped
2 yukon gold potatoes, peeled and cubed
1/2 c sliced mushrooms
1 bottle beer
1 c broth (beef or chicken)
1/2 c cold water
1/4 c corn starch
Salt and Pepper

To prepare puff pastry, cut butter into half inch cubes. mix well butter, salt and flour in a mixing bowl. Add water and blend into a loose dough. Shape into a cube and roll on a well-floured surface into a 16x16 square. fold in thirds, turn and fold into thirds once again. wrap in saran wrap and refrigerate 20 minutes. Repeat this process twice more before rolling out again to top pie.

For filling, put a little oil in a large saucepan and cook onions at medium heat until soft. Add beef to pan and cook until brown on all sides. Drain fat and mix beef/onion and prepared vegetables in a 2qt ceramic or glass casserole dish.
Pour a little beer into pot to deglaze. Add beer (I used a Brooklyn Oktoberfest) and broth to pot and bring to simmer.
mix 1/2 c water and 1/4 c corn starch together to create a slurry and add to pot.
Continue cooking, whisking constantly until thick. Pour over beef and vegetable mix.
Seal the pie with puff pastry and cut a few slits to ventilate. Brush with egg wash.
Cook in 375 degree oven 45 minutes or until brown. Let cool 10 minutes before serving.

freezer casserole recipe

freezer casserole recipe

Taste of Home: Dinner on a Dime: 403 Budget-Friendly Family Recipes

Wondering how to put satisfying meals on the table while staying on a sensible budget? Now it's easier than ever to serve mouthwatering meals without breaking the bank. The ultimate source for comfort foods, Dinner on a Dime is the secret behind every thrifty cook's success. Featuring 403 delicious, easy-to-assemble dishes that turn economical ingredients into mouth-watering sensations that are sure to please everyone. From hearty entrees: Sausage Macaroni Bake, Slow-Cooked Ribs, or Country Roasted Chicken to savory side dishes: Broccoli Au Gratin, Noodles Florentine, or Home-Styled Scalloped Potatoes, and from tempting desserts: Rich Cheesecake Bars, Creamy Strawberry Pie, or Chocolate Chip Cake to breads, soups, salads, snacks, and more. Filled with ideas for turning leftovers into sensational second-day dishes plus freezer pleasers that will have delicious, home- cooked meals waiting for you to heat and eat.

This book also offers money-saving advice that makes the most of your grocery budget, dozens of useful cooking tips, and the guarantee that every recipe was tested in the kitchens of Taste of Home, the world's #1 cooking magazine-this is the ideal cookbook for everyone from starving students to large families. Cutting the grocery bill has never been easier...or tastier!

See also:

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