Recipes for meals that keep?

Question

There's a family a block and a half away that I'm good friends with. They've been in Paris, France for the past 2 weeks, and they're getting home tomorrow. They'll be jetlagged and tired when they get off the plane at 6:30PM. I don't know if they'll be hungry or not, but I'm sure as heck that the mother won't want to make dinner. I thought it would be nice if I prepared them a meal today that I could put in my freezer, and drop off at their house before they get home. That way they can cook it right away, or put it in their freezer until the next night. Any ideas for good freezable meals to feed 5?

Answer 1

How thoughtful of you.........

Any type of casserole will work great and it is a meal all in one..... convenient and easy......

Here are a few we love...........

CHICKEN SPAGHETTI

INGREDIENTS...........

1 (12 ounce) package angel hair pasta

1 (10 ounce) can diced tomatoes with green chile peppers (Ro-Tel)

1 (10.75 ounce) can cream of chicken soup

1 (10.75 ounce) can cream of mushrom soup

3/4 (8 ounce) package processed cheese, cubed

2 cups chopped cooked chicken breast

1/2 (4 ounce) jar sliced mushrooms, drained (i usually prefer 1/2 cup fresh portabella mushrooms sliced)

salt and pepper to taste

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.

To the pasta add the diced tomatoes with green chile peppers, soups, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

CHILI RELLENOS CASSEROLE

INGREDIENTS..........

2 (7 ounce) cans whole green chile peppers, drained

8 ounces Monterey Jack cheese, shredded

8 ounces Longhorn or Cheddar cheese, shredded

2 eggs, beaten

1 (5 ounce) can evaporated milk

2 tablespoons all-purpose flour

1/2 cup milk

1 (8 ounce) can tomato sauce

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.

Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

PIZZA CASSEROLE

INGREDIENTS...............

2 cups uncooked egg noodles

1/2 pound lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 cup sliced pepperoni sausage

16 ounces pizza sauce

4 tablespoons milk

1 cup shredded mozzarella cheese

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Cook noodles according to package directions.

In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish.

Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

MANICOTTI CASSEROLE

INGREDIENTS..........

1 pound rigatoni pasta

1 pound ground beef

1 pound Italian sausage

1 (8 ounce) can mushrooms, drained

2 (32 ounce) jars spaghetti sauce

1 1/2 pounds shredded mozzarella cheese

thinly sliced pepperoni

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside.

Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top.

Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

TUNA NOODLE CASSEROLE

INGREDIENTS............

1/2 cup butter, divided

1 (8 ounce) package uncooked medium egg noodles

1/2 medium onion, finely chopped

1 stalk celery, finely chopped

1 clove garlic, minced

8 ounces button mushrooms, sliced

1/4 cup all-purpose flour

2 cups milk

salt and pepper to taste

2 (6 ounce) cans tuna, drained and flaked

1 cup frozen peas, thawed

3 tablespoons bread crumbs

2 tablespoons butter, melted

1 cup shredded Cheddar cheese

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Butter a medium baking dish with 1 tablespoon butter.

Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.

Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery, and garlic, and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms. Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.

Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole. Top with cheese.

Bake 25 minutes in the preheated oven, or until bubbly and lightly browned. Sometimes I add crushed potato chips to the top.

BROCCOLI AND CHICKEN CASSEROLE

INGREDIENTS............

2 cups water

2 cups uncooked instant rice

2 (10 ounce) cans chunk chicken, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup butter

1 cup milk

1 (16 ounce) package frozen chopped broccoli

1 small white onion, chopped

1 pound processed cheese food

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.

In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.

Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

NACHO CASSEROLE

INGREDIENTS......

1 pound ground beef

1 1/2 cups chunky salsa (or I use Ro-tel)

1 (10 ounce) can mexican corn, drained

3/4 cup creamy salad dressing ( Miracle Whip or Mayo)

1 teaspoon chili powder

2 cups crushed tortilla chips

2 cups Colby cheese

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).

Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top.

Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.

Good Eating............. :)

Answer 2

lasagna

1 pound bulk Italian sausage (remove casings)

1 clove garlic, minced

1 can (14.5 ounces) tomatoes

2 teaspoons dried basil

1 teaspoon dried oregano

1 1/2 teaspoons salt

2 cans tomato paste (6 ounces each)

10 ounces lasagne noodles (10 to 12 lasagna noodles)

3 cups ricotta cheese

1/4 cup grated Parmesan cheese

2 tablespoons dried parsley flakes

2 eggs

1 teaspoons salt

1/2 teaspoon pepper

16 ounces mozzarella cheese, shredded or thinly sliced

Preparation:

Brown sausage slowly; drain off excess fat. Add garlic, tomatoes, basil, oregano, 1 1/2 teaspoons salt, and tomato paste. Simmer, uncovered, for 30 minutes, adding a little water if too thick. Cook lasagna noodles in boiling salted water according to package directions. In a bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt, and pepper. Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan. Cover with a layer of mozzarella cheese then spoon 1/2 of ricotta mixture over mozzarella. Spoon 1/2 meat sauce over the cheese. Repeat layers. Bake for 30 to 40 minutes in a 375° oven.

Allow lasagna recipe to set a few minutes before serving.

Answer 3

you won't need to freeze it is you are taking it to them tomorrow.

I would suggest a casserole such as coq au vin or lasagne or cottage pie.

Its a nice gesture I am sure they will appreciate it.