Spring is here, but for the most part, it’s still too early to get out and begin all the gardening and other outdoor work many of us love.
It is the perfect time, however, to take stock of what’s in our freezers and pantries and get cracking baking up a few casseroles and entrees for the coming days when we will want to be outside instead of in our kitchens cooking.
The following recipes are perfect for using up frozen or canned vegetables, they freeze well and only need reheating. The recipes are large enough to be divided into two pans, (if you wish) one to be eaten fresh; the other to be frozen for a busy day. Serve with a fresh salad and dinner couldn’t be quicker.
Dish in a Pan
2 lbs. ground beef
1 medium onion, chopped
2 cans (14-1/2 oz. each) diced tomatoes, undrained
2 cups frozen peas
1 cup frozen corn nibblets
2/3 cup ketchup
1/4 cup minced fresh parsley
2 tbsp. all-purpose flour
2 tsp. beef bouillon granules
2 tsp. dried marjoram
1 tsp. salt
1/2 tsp. pepper
6 cups hot mashed potatoes (prepared with milk and butter
2 eggs
In a large skillet, cook the beef and onion over medium heat until the beef is no longer pink; drain. Stir in the next ten ingredients. Bring to a boil; cook and stir for 2 minutes. Pour into an ungreased shallow 3-quart baking dish. Combine potatoes and eggs until totally mixed. Drop by 1/2 cupfuls onto the beef mixture. Bake uncovered, at 350 F. Bake for 35 to 40 minutes or until bubbly and potatoes are lightly browned.
Chicken Lasagna
2 cups (16 oz.) cottage cheese
1 pkg. (3 oz.) cream cheese softened OR
1 cup shredded cheddar cheese
4 cups cubed cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz.) condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup chopped onion
1/2 tsp. salt
6 lasagna noodles, cooked or oven-ready
1 pkg. (6 oz.) stuffing mix
1/2 cup butter, melted
In a small bowl, combine cheeses. In a large bowl, combine the chicken, soups, milk, onion, and salt. Spread half of the chicken mixture into a greased 13 x 9-inch baking dish. Top with 3 noodles. Spread with half the cheese mixture. Repeat the layers. Toss the stuffing mix with butter; sprinkle over casserole. Bake, uncovered, at 350 F. for 30 to 40 minutes or until bubbly and golden brown. Let stand 10 minutes before cutting.
Reuben Casserole
5 cups uncooked egg noodles
2 cans (14 oz. each) sauerkraut, rinsed and well drained
2 cans (10-3/4 oz each) condensed cream of chicken soup, undiluted
3/4 cup milk
1/2 cup chopped onion
3 tbsp. prepared mustard
3/4 lb. sliced deli corned beef, chopped
2 cups (8 oz.) shredded Swiss cheese
2 slices day-old light rye bread (I used Wasa bread)
2 tbsp. melted butter
Cook noodles according to package instructions. Meanwhile, in a large bowl, combine the sauerkraut, soup, milk, onion, and mustard. Drain noodles; stir into sauerkraut mixture. Transfer to a greased 13 x 9-inch baking dish. Sprinkle with corned beef and cheese. Place bread in a food processor; cover and process until the mixture resembles coarse crumbs. Toss crumbs with butter; sprinkle on top of casserole. bake, uncovered, at 350 F. for 40-45 minutes or until bubbly.
Over-the-Top Mac ‘n’ Cheese
1 pkg (16 oz.) elbow macaroni
2 oz. Muenster cheese (or any strong tasting, soft cheese)
1/2 cup EACH shredded mild cheddar, sharp cheddar, and Monterrey Jack cheese
1/2 cup plus 1 tbsp. butter, divided
2 cups half-and-half cream
2 eggs, lightly beaten
1 cup cubed process cheese (Velveeta)
1/4 tsp. salt
1/8 tsp. pepper
Cook macaroni according to package directions. Meanwhile in a small bowl, combine the first 4 cheeses; set aside. In a large saucepan, melt 1/2 cup butter over medium heat. Stir in the cream, eggs, process cheese, salt and pepper, and 1-1/2 cups of the cheese mixture. Drain pasta; add to the cheese sauce and stir to coat. Transfer to a greased 2-1/2 quart baking dish. Sprinkle with remaining cheese mixture and dot with remaining butter. Bake uncovered, at 350 F. for 40-45 minutes.
–– Cathi Litzenberger is The Morning Star’s food columnist.
