Recipes for the freezer!

I absolutely love make-ahead crockpot meals. This gal has wonderful posts on crock pot once-a-month cooking...totally inspired me! Go check it out! http://lovingmynest.com/learning-activities/freezer-crock-pot-cooking-day/

I also found this board on pinterest that looks like a treasure trove of freezer recipes--http://pinterest.com/cunderwoodboyd/crockpot-and-once-a-month-and-freezer-cooking-idea/


 For my meals however, I didn't want all of them to be stews and soups. Remember how I said this was a MINIMAL effort solution, not a NO effort one? As you read these recipes, you'll see what I meant. I'm afraid I always forget to write down my recipes, so at present I only have one with actual measurements. But check back, I'll have more! =D

My mom used to make this spectacular casserole. It's always a hit when I serve it to guests, and I have discovered it's a good candidate for once-a-month cooking!

Mrs. Senn's Casserole

1 lb cooked cubed chicken
1 can cream of chicken soup
4 oz sour cream
1-2 cups (up to you) shredded cheddar cheese
1 bag (12 oz) frozen califoria mix veggies.
1-2 cups bread cubes tossed in melted butter (not sure of amount, you'll have to eyeball it)

Mix up all ingredients except bread cubes. Dump into an 8x8 baking pan. Cover with tin foil. If you feel you need to, wrap the whole thing in plastic wrap so it won't leak at all before it freezes. You can either bag and freeze the bread cubes now, or wait on that till the day you cook the casserole. I recommend placing the breadcubes on top about 45 minutes before it's DONE... that way they won't get burnt before the whole casserole heats through. Bake uncovered at 350. If frozen, allow at least 2 hours.
*Note.  I'll be honest, I'm so new at this I'm not sure exactly how long it'll take if thawed...but I would still allow 2 hours just in case. You can always just keep it hot if it's done sooner :) But it thaws beautifully and tastes great!
*Effort--Add the bread cubes and butter during the bake time. Not much to do :)