My posts are slowing down some because I'm re-using some of the recipes I've already done. I'm hoping to still add at least one new recipe a month, if not more though.
Tater Tot Casserole
3 lbs ground beef
2 bags of southern style frozen hashbrowns
2 cans of cream of celery soup
2 cans of cream of mushroom soup
salt
3 lb bag of Colby Jack shredded cheese
1. Pre-heat oven to 350 degrees F.
2. Take 2 9x13 baking dishes (you can use the aluminum disposable one for the frozen dish if you need). Take 1/2 the meat and smash into the bottom of one pan, and then use the other 1/2 to smash into the bottom of the second.
3. Sprinkle approx 1/2 tsp of salt onto each dish.
4. Add one bag of hashbrowns on top of the meat of each dish.
5. In a bowl, combine one can of cream of celery with one can cream of mushroom, then pour and spread over the top of the hashbrowns of one of the pans. Then repeat for the other pan with the 2 remaining cans.
To cook:
Place in the oven, and back for 40 minutes. Then take out and top with 1 1/2 cups of cheese (1/2 the bag). Put back in the oven, and bake for another 15 minutes until the cheese is brown and bubbly.
To freeze:
Wrap the other dish well with plastic wrap or aluminum foil. Take the remaining cheese and place in a ziplock bag and label with the name/date/instructions. (I used the plastic wrap, and then wrapped the ziplock bag of cheese right on top of the already wrapped casserole.)
Instructions: Bake frozen casserole, at 375 degrees for 1 hour. Top with cheese, and bake another 10-15 minutes until cheese is brown and bubbly.
Friday, August 12, 2011
Monday, July 25, 2011
Beefy Tomato Fettuccine
Sorry I have been MIA. We have had a couple of really busy weeks and I've had a hard time just keeping up with that.
Anyway, got a new recipe to add. I thought this was delicious, but this kind of thing is just right up my alley!! :)
2 lb ground beef
1 large onion, chopped
4 14oz cans diced tomatoes
2 tsp parsley
2 tbs sugar
2 tsp salt
1 box fettuccine, cooked according to directions
2 cups mozzarella cheese
1. Brown ground beef with onion in a large saucepan until no pink remains. (I used a food processor and mince the tomatoes too cause my family doesn't like the chunks.) Add tomatoes, parsley, sugar and salt to pan and stir to combine.
2. To Serve: Combine 1/2 of the sauce mix with the cooked fettuccine noodles. Then pour in a 9x13 baking dish and top with cheese. Insert into preheated oven at 350 degrees, and bake until cheese is melted.
3. To Freeze: Let sauce cool, and pour into a gallon sized freezer bag. Label with name date and cooking instructions.
Reheat instructions: Thaw sauce overnight. Preheat oven to 350F while cooking the fettuccine noodles. Also heat sauce in a saucepan while cooking noodles. Combine noodles with sauce and place in a 9x13 baking dish, top with mozz cheese and bake until cheese melts.
Anyway, got a new recipe to add. I thought this was delicious, but this kind of thing is just right up my alley!! :)
2 lb ground beef
1 large onion, chopped
4 14oz cans diced tomatoes
2 tsp parsley
2 tbs sugar
2 tsp salt
1 box fettuccine, cooked according to directions
2 cups mozzarella cheese
1. Brown ground beef with onion in a large saucepan until no pink remains. (I used a food processor and mince the tomatoes too cause my family doesn't like the chunks.) Add tomatoes, parsley, sugar and salt to pan and stir to combine.
2. To Serve: Combine 1/2 of the sauce mix with the cooked fettuccine noodles. Then pour in a 9x13 baking dish and top with cheese. Insert into preheated oven at 350 degrees, and bake until cheese is melted.
3. To Freeze: Let sauce cool, and pour into a gallon sized freezer bag. Label with name date and cooking instructions.
Reheat instructions: Thaw sauce overnight. Preheat oven to 350F while cooking the fettuccine noodles. Also heat sauce in a saucepan while cooking noodles. Combine noodles with sauce and place in a 9x13 baking dish, top with mozz cheese and bake until cheese melts.
Tuesday, July 5, 2011
Chicken Enchiladas
5-6 chicken breasts, cooked and shredded
1 can cream of chicken soup
4 oz sour cream
1/2 tsp minced garlic
1 small can Rotel
3 cups Colby-Jack Cheese
2 pkgs Soft Taco shells
1. Mix chicken, soup, sour cream, garlic, rotel, and 1 cup of cheese together in a large bowl.
2. To cook: Use half of the chicken mixture to fill the soft taco shells, and roll them and lay them in a 9x13 baking dish. Top with 1 cup cheese. Bake at 375 until the cheese is browned.
3. To freeze: Spoon the rest of the chicken mixture into a freezer bag, and then place that bag, 1 pkg of taco shells, and the rest of the cheese into a larger freezer bag together. Lay flat to freeze.
4. Label with name/date and these instructions: Thaw. Spoon chicken mix into each taco shell. Roll up and place in a 9x13-inch baking dish. Top with cheese. Bake at 375 covered 30 min, then uncover and bake until cheese is browned.
*I like to top this individually with salsa, and serve with a side of Mexican style rice.
1 can cream of chicken soup
4 oz sour cream
1/2 tsp minced garlic
1 small can Rotel
3 cups Colby-Jack Cheese
2 pkgs Soft Taco shells
1. Mix chicken, soup, sour cream, garlic, rotel, and 1 cup of cheese together in a large bowl.
2. To cook: Use half of the chicken mixture to fill the soft taco shells, and roll them and lay them in a 9x13 baking dish. Top with 1 cup cheese. Bake at 375 until the cheese is browned.
3. To freeze: Spoon the rest of the chicken mixture into a freezer bag, and then place that bag, 1 pkg of taco shells, and the rest of the cheese into a larger freezer bag together. Lay flat to freeze.
4. Label with name/date and these instructions: Thaw. Spoon chicken mix into each taco shell. Roll up and place in a 9x13-inch baking dish. Top with cheese. Bake at 375 covered 30 min, then uncover and bake until cheese is browned.
*I like to top this individually with salsa, and serve with a side of Mexican style rice.
Sunday, June 26, 2011
I'm a slacker!
Not purposefully, but it sneaks up on me sometimes.
I had made what I thought was a double meal one night, but it turned out I had underestimated how much my family would want to eat. So they had to get into the 2nd meal just to fill up! LOL
Then, last week, I just didn't do it. I didn't meal plan at all for the week, and just went to the grocery store blind and "made due" all week.
I plan to do better this week, but it obviously takes more than just good intentions, for me! LOL
Sorry guys!
I had made what I thought was a double meal one night, but it turned out I had underestimated how much my family would want to eat. So they had to get into the 2nd meal just to fill up! LOL
Then, last week, I just didn't do it. I didn't meal plan at all for the week, and just went to the grocery store blind and "made due" all week.
I plan to do better this week, but it obviously takes more than just good intentions, for me! LOL
Sorry guys!
Thursday, June 9, 2011
Pizza-Roll Ups
This meal got lots of raves from my family!! It's a great variation to the classic pizza hit!!
2 cans fridgerated French bread dough
1 lb lean ground beef
8 oz bag Italian shredded cheese mix
1 jar pizza sauce
Pepperonis
1 Bell Pepper (chopped)
1 small Onion (chopped)
(Optional: Crushed Cooked Bacon, Mushroom Slices, Olives, or any other pizza topping you love)
(Depending on how many cookie sheet pans you have, you may have to make this one at a time or use a different surface method for preparation. Below is how I did it though.)
1 Open dough and carefully unroll it onto 2 large cookie sheets.
2 Brown ground beef with onions and peppers.
3 Preheat oven to 400°F.
4 Spoon sauce onto the dough like making a pizza. Add cheese, pepperonis, and then meat mixture.
5 Roll dough lengthwise like a jelly roll, and cut each roll into 12 slices. (I find that putting the dough into the fridge for about an hour after rolling will help make the cutting part easier.)
6 Spray additional cookie sheets with nonstick spray; lay slices flat on the sheets about 1 inch apart.
7 Bake for 15-20 minutes or until golden.
8 Cool roll-ups, eat 12 for your dinner using some extra sauce to dip, if desired.
9 Freeze 12 in 1 gallon freezer bags, 6 per bag. Slip a 1 quart freezer bag with the leftover sauce into one bag of pizza roll ups.
10 To prepare, thaw roll-ups overnight and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes.
11 Serve with warmed pizza sauce too, if desired.
2 cans fridgerated French bread dough
1 lb lean ground beef
8 oz bag Italian shredded cheese mix
1 jar pizza sauce
Pepperonis
1 Bell Pepper (chopped)
1 small Onion (chopped)
(Optional: Crushed Cooked Bacon, Mushroom Slices, Olives, or any other pizza topping you love)
(Depending on how many cookie sheet pans you have, you may have to make this one at a time or use a different surface method for preparation. Below is how I did it though.)
1 Open dough and carefully unroll it onto 2 large cookie sheets.
2 Brown ground beef with onions and peppers.
3 Preheat oven to 400°F.
4 Spoon sauce onto the dough like making a pizza. Add cheese, pepperonis, and then meat mixture.
5 Roll dough lengthwise like a jelly roll, and cut each roll into 12 slices. (I find that putting the dough into the fridge for about an hour after rolling will help make the cutting part easier.)
6 Spray additional cookie sheets with nonstick spray; lay slices flat on the sheets about 1 inch apart.
7 Bake for 15-20 minutes or until golden.
8 Cool roll-ups, eat 12 for your dinner using some extra sauce to dip, if desired.
9 Freeze 12 in 1 gallon freezer bags, 6 per bag. Slip a 1 quart freezer bag with the leftover sauce into one bag of pizza roll ups.
10 To prepare, thaw roll-ups overnight and warm them in a preheated 400°F oven for 10 minutes or put them frozen in the microwave; heat on high for about 2 minutes.
11 Serve with warmed pizza sauce too, if desired.
Tuesday, June 7, 2011
Stocking up extra meals
First, let me say, last week my meal didn't work out as planned. I'm going to try to make it again this week, and see if it works better for me. It's a Pizza Roll-up, and you have to use the refridgerated french bread for it. And when I tried to unroll the dough, it was just a mess. Don't know if it was a faulty batch or not, but I'll try the recipe again this week, and if it doesn't work this time, then I'll scrap that whole idea. LOL
Anyway, I also plan to be having a couple of double days each week for the next couple of weeks to prepare for an upcoming event here. We have Vacation Bible School (VBS) at our church in July. And I always volunteer in it, and of course, the kids always go too. Well, our VBS is from 5:30 p.m. to 8:30 p.m. each night. And volunteers have to be there by 5:00 p.m. So, every year, it is always a big hassle trying to figure out what is quick enough to make & eat for dinner that week.
Well, a stroke of genius hit me this week, as I was planning out the next few months in my mind. I'll jsut make up an extra freezer meal each week, and then we'll use THOSE on VBS nights! Most of the dishes are one-pot sort of things any way. And this certainly will help feed my family better meals, and be easier on the budget than eating fast food the whole week like how it ususally works out for us!
I'd love to have a couple of extra meals in the freezer at all times anyway so that if a friend or relative is sick or there's a death, you have meals ready to go at a moments notice to take to those families!!
And food during those kind of down times is a true gift!!! I just had a baby in March via c-section, and the meals that were brought to me during that time was seriously some of my most cherished gifts we received!! Took such a burden off of me knowing my family was being fed, and I didn't have to over-extend myself to do it!
Anyway, I also plan to be having a couple of double days each week for the next couple of weeks to prepare for an upcoming event here. We have Vacation Bible School (VBS) at our church in July. And I always volunteer in it, and of course, the kids always go too. Well, our VBS is from 5:30 p.m. to 8:30 p.m. each night. And volunteers have to be there by 5:00 p.m. So, every year, it is always a big hassle trying to figure out what is quick enough to make & eat for dinner that week.
Well, a stroke of genius hit me this week, as I was planning out the next few months in my mind. I'll jsut make up an extra freezer meal each week, and then we'll use THOSE on VBS nights! Most of the dishes are one-pot sort of things any way. And this certainly will help feed my family better meals, and be easier on the budget than eating fast food the whole week like how it ususally works out for us!
I'd love to have a couple of extra meals in the freezer at all times anyway so that if a friend or relative is sick or there's a death, you have meals ready to go at a moments notice to take to those families!!
And food during those kind of down times is a true gift!!! I just had a baby in March via c-section, and the meals that were brought to me during that time was seriously some of my most cherished gifts we received!! Took such a burden off of me knowing my family was being fed, and I didn't have to over-extend myself to do it!
Friday, May 27, 2011
2 Meals this week!
I made 2 double meals this week to make up for the week I was sick. The one is a new take on meatloaf, and it was very good. And the other was a HIT with my picky eater family!! So, thrilled cause it was really yummy!
Upside Down Meatloaf
Ingredients
1 cup packed brown sugar
1 cup ketchup
2 pounds lean ground beef
1 1/2 cup milk
2 eggs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon onion flakes
1/2 teaspoon ground ginger
1 sleeve saltine cracker (finely crushed)
Directions
1. Preheat oven to 375 degrees F. Lightly grease two 5x9 inch loaf pans.
2. Press 1/2 c brown sugar into the bottom of each loaf pan and spread 1/2 c ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients, and then make into 2 loaves. Place on top of the ketchup.
4. Cover one in foil, label, and freeze.
5. Bake the other in preheated oven for 1 hour or until juices are clear.
You can use a disposable foil loaf pan, and cover top with aluminum foil. Freezer notes "Thaw overnight. Bake 375 degrees F for 1 hour."
Chili Cheese Macaroni Casserole
You can use disposable tin pans and cover with aluminum foil. Freezer notes "Thaw overnight, bake 375F for 20-30 minutes until heated throughout."
Upside Down Meatloaf
Ingredients
1 cup packed brown sugar
1 cup ketchup
2 pounds lean ground beef
1 1/2 cup milk
2 eggs
2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon onion flakes
1/2 teaspoon ground ginger
1 sleeve saltine cracker (finely crushed)
Directions
1. Preheat oven to 375 degrees F. Lightly grease two 5x9 inch loaf pans.
2. Press 1/2 c brown sugar into the bottom of each loaf pan and spread 1/2 c ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients, and then make into 2 loaves. Place on top of the ketchup.
4. Cover one in foil, label, and freeze.
5. Bake the other in preheated oven for 1 hour or until juices are clear.
You can use a disposable foil loaf pan, and cover top with aluminum foil. Freezer notes "Thaw overnight. Bake 375 degrees F for 1 hour."
Chili Cheese Macaroni Casserole
Ingredients
1 package (7oz) elbow macaroni
2 lbs ground beef
1 large onion, chopped
1/4 tsp minced garlic
2 cans diced tomatoes
1 can (16 oz) kidney beans
1 can (6 oz) tomato paste
1 small can rotel
1-1/2 tsps salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
2 cups (8 oz) shredded Monterey Jack cheese
1. In a large saucepan, cook macaroni according to package instructions.
2 lbs ground beef
1 large onion, chopped
1/4 tsp minced garlic
2 cans diced tomatoes
1 can (16 oz) kidney beans
1 can (6 oz) tomato paste
1 small can rotel
1-1/2 tsps salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
2 cups (8 oz) shredded Monterey Jack cheese
1. In a large saucepan, cook macaroni according to package instructions.
2. Meanwhile, brown ground beef with onion and garlic in a skillet until it is completely brown. Drain fat.
3. Add tomatoes, beans, tomato paste, rotel, salt, chili powder, cumin and pepper to skillet, stirring well. Bring to a boil, then simmer for ten minutes.
4. When macaroni finishes cooking, drain and then combine with the chili.
5. Lightly spray two 2 8x8 baking dishes with non-stick cooking spray. Divide mixture evenly into both dishes, then top with cheese.
5. Lightly spray two 2 8x8 baking dishes with non-stick cooking spray. Divide mixture evenly into both dishes, then top with cheese.
6. Cover one with aluminum foil, label, and freeze (will probably need to let it cool first).
7. For the other one, bake at 375F for 15-20 minutes or until the cheese is brown and bubbly.
You can use disposable tin pans and cover with aluminum foil. Freezer notes "Thaw overnight, bake 375F for 20-30 minutes until heated throughout."
Saturday, May 21, 2011
Chicken Chili Casserole
This meal got lots of thumbs up from my family!!! My picky 8 year old gave it two big thumbs up, and even my picky hubby said, "Not bad!" Which is a REALLY big deal in this house! LOL
Chicken Chili Casserole
Chicken Chili Casserole
1 cup sour cream
1 cup ricotta cheese
6 oz cream cheese
5-6 boneless, skinless chicken breast
3 cups cooked rice
12 oz bag shredded Monterey Jack cheese
10 oz can Rotel (mild)
1 cup ricotta cheese
6 oz cream cheese
5-6 boneless, skinless chicken breast
3 cups cooked rice
12 oz bag shredded Monterey Jack cheese
10 oz can Rotel (mild)
8 oz can Tomato Sauce
15 oz can chili beans
1/2 tsp. garlic salt
1 cup crushed tortilla chips
1 cup crushed tortilla chips
Salsa (to top, if desired)
Cook chicken and rice. Combine sour cream, ricotta, and cream cheese. Add remaining ingredients except chips and salsa. With the cheese, add 1/2 of the bag in the mix, and save the rest to top it with. Pour mixture into 2 8x8 baking dishes. One to cook now, and the other to freeze.
To cook now, bake at 350 for 30 minutes until the cheese is good and bubbly. Top with crushed tortillas, and serve. Top with salsa on the individual servings, if desired.
To freeze, I put the one to put up in the disposable foil baking dish and covered with foil. Go ahead and top with cheese, but not the chips. Then write the name and baking instructions: Thaw, bake @ 350 for 30-45 minutes, top with crushed tortilla chips.
Thursday, May 19, 2011
I haven't forgotten...
Last week was such a rough week!! We had a stomach virus circling the house, so my whole meal plans got messed up cause I had to try to cook what was easy on tummies. As well as, once it hit me, I was down for days! So, I skipped my double-day completely. When that happens, I need to get disciplined enough to have 2 double-days the next week just to keep up. But, I didn't do that this week cause I was trying to catch up my LAUNDRY!!!! Maybe next week I can work that out.
Anyway, I have a very yummy Double Dish planned for tomorrow that I'm really excited about. Stay tuned!!!
Anyway, I have a very yummy Double Dish planned for tomorrow that I'm really excited about. Stay tuned!!!
Tuesday, May 3, 2011
Double Day Week 3~Meatloaf
Everyone has their own Meatloaf recipe, so feel free to use your favorite one. Just go ahead and mix together a double batch of the meatloaf mixture, and then make two separate loaves. One to bake for dinner, and one to go directly into the freezer uncooked.
Here is the meatloaf recipe that I make for my family, probably not the best ever recipe, but they eat it. :)
Meatloaf
2 lb Ground Beef
1 small can Tomato Paste
1 egg
2 cups of Quick Oats
1 package of Meatloaf Seasoning
Ketchup (to top)
Mix all top ingredients together well. Separate into 2 loaves, and freeze one. Bake the other in a deep set baking dish covered by aluminum foil for 1 hour at 400F. Then top with ketchup and bake uncovered for another 15 minutes until the top is starting to brown.
Re-heat instructions: Thaw in fridge, and bake at 400F for 1 hour. Then top with ketchup and bake uncovered for another 15 minutes until top is starting to brown.
ETA: I just wrap these in foil and freeze.
*Serve with quick veggies, mash potatoes, mac-n-cheese, or any other quick no fuss side.
Here is the meatloaf recipe that I make for my family, probably not the best ever recipe, but they eat it. :)
Meatloaf
2 lb Ground Beef
1 small can Tomato Paste
1 egg
2 cups of Quick Oats
1 package of Meatloaf Seasoning
Ketchup (to top)
Mix all top ingredients together well. Separate into 2 loaves, and freeze one. Bake the other in a deep set baking dish covered by aluminum foil for 1 hour at 400F. Then top with ketchup and bake uncovered for another 15 minutes until the top is starting to brown.
Re-heat instructions: Thaw in fridge, and bake at 400F for 1 hour. Then top with ketchup and bake uncovered for another 15 minutes until top is starting to brown.
ETA: I just wrap these in foil and freeze.
*Serve with quick veggies, mash potatoes, mac-n-cheese, or any other quick no fuss side.
Double Day Week 2~Rotel Chicken Pasta
Rotel Chicken Pasta
1 small pack Spaghetti
3-4 boneless Chicken Breasts
1 can rotel
1 can cream of celery
1 can cream of chicken
1 tsp Wostershire sauce
salt and pepepr to taste
1 lb Velvetta Cheese
Boil chicken in large pot with 3 quarts of water - salt and butter until done. Take chicken out to cool and shred. Cook Spaghetti in chicken water and drain. Mix remaining ingredients in large microwave safe bowl and melt slowly, stir often. Mix in noodles and stir well. Pour into two 8x8 baking dishes, and cover and freeze one. And bake the other at 325 degrees for 25- 30 minutes- just to brown top.
Reheat instructions: Thaw in fridge. Bake at 325F 30-40 minutes until heated throughout.
ETA: You can freeze in a disposable aluminum pan and wrapped in aluminum foil.
1 small pack Spaghetti
3-4 boneless Chicken Breasts
1 can rotel
1 can cream of celery
1 can cream of chicken
1 tsp Wostershire sauce
salt and pepepr to taste
1 lb Velvetta Cheese
Boil chicken in large pot with 3 quarts of water - salt and butter until done. Take chicken out to cool and shred. Cook Spaghetti in chicken water and drain. Mix remaining ingredients in large microwave safe bowl and melt slowly, stir often. Mix in noodles and stir well. Pour into two 8x8 baking dishes, and cover and freeze one. And bake the other at 325 degrees for 25- 30 minutes- just to brown top.
Reheat instructions: Thaw in fridge. Bake at 325F 30-40 minutes until heated throughout.
ETA: You can freeze in a disposable aluminum pan and wrapped in aluminum foil.
Double Day Week 1~Pizza Pasta Casserole
I am starting this blog a few weeks after starting up this new way of living, so I'm adding in the recipes I have already made first. I suggest you spend the first month just storing up your freezer meals, so that you can have a good selection when you do start using your freezer meals and don't just have to have the same dish twice in one week.
Week 1~Pizza Pasta Casserole
2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded mozzarella cheese
8 oz sliced pepperoni
Cook spiral pasta noodles according to package instructions. While pasta is cookibg, in a large skillet over medium heat, brown ground beef and onion together ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle each with cheese and top with pepperoni.
Go ahead and bake one at 350F for 15-20 minutes, or until cheese on top is bubbly and browning.
For the other one, cool if needed, then cover and freeze. I write the dish name, date made, and reheat instructions on the foil wrapper using a sharpie pen.
ETA: You can freeze this in a disposable aluminum baking dish, and wrap with aluminum foil.
To cook: Thaw casserole in fridge overnight. Bake at 350F for 35-40 minutes or until heated through.
Week 1~Pizza Pasta Casserole
2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded mozzarella cheese
8 oz sliced pepperoni
Cook spiral pasta noodles according to package instructions. While pasta is cookibg, in a large skillet over medium heat, brown ground beef and onion together ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle each with cheese and top with pepperoni.
Go ahead and bake one at 350F for 15-20 minutes, or until cheese on top is bubbly and browning.
For the other one, cool if needed, then cover and freeze. I write the dish name, date made, and reheat instructions on the foil wrapper using a sharpie pen.
ETA: You can freeze this in a disposable aluminum baking dish, and wrap with aluminum foil.
To cook: Thaw casserole in fridge overnight. Bake at 350F for 35-40 minutes or until heated through.
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