Category Archives: Freezing Cold Casseroles



  • 1 lb. Italian sausage
  • 3 cups shredded mozzarella cheese, divided
  • 1-1/2 cups ricotta cheese
  • 28-oz. jar chunky pasta sauce with vegetables
  • 9 no-boil lasagna noodles


Preheat oven to 350 degrees F. Cook Italian sausage in a heavy skillet over medium heat, stirring to break up meat, until no longer pink, about 8 minutes. Drain well. Mix cooked sausage, 1-1/2 cups mozzarella cheese and ricotta cheese in medium bowl.

Place about 1/2 cup spaghetti sauce in 9″ square baking dish. Top with three lasagna noodles, then with 1/3 of sausage filling. Repeat layers, ending with spaghetti sauce. Cover with foil and bake at 350 degrees for 35-40 minutes until hot and bubbly. Sprinkle with remaining 1-1/2 cups mozzarella cheese and return to oven. Bake 5-10 minutes longer until cheese is melted and browned. 6 servings

Hash Brown Potato Bake

  • 1/2 cup milk
  • 1 3-oz. pkg. cream cheese
  • 1 Tbsp. prepared mustard
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 3 cups frozen loose pack hash brown potatoes with onions and peppers
  • 2 Tbsp. cooked crumbled bacon

Preheat oven to 350 degrees. Place milk, cream cheese, mustard, garlic salt, and pepper in large saucepan and cook over medium heat until cream cheese melts and mixture is smooth, stirring with a wire whisk. Add hash brown potatoes and mix. Pour mixture into 1-quart casserole. Sprinkle with bacon. If you wish, you can cover this casserole and refrigerate 3 to 24 hours before baking.

Bake covered about 45 minutes until mixture is heated through and bubbly. If baking refrigerated casserole, add 10-15 minutes if necessary. 4 servings

Alpine Meatballs


  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 1-1/2 cups shredded Swiss cheese, divided
  • 1 egg, beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped celery leaves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • 1 cup cooked rice
  • 10 oz. can condensed cream of mushroom soup
  • 3/4 cup milk
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 cups cooked rice


Preheat oven to 350 degrees. In large bowl, combine beef, pork, 1/2 cup Swiss cheese, egg, 1/2 cup finely chopped onion, celery leaves, nutmeg, allspice, and 1 cup cooked rice and mix gently. Form into 1″ meatballs and place on a large baking pan.

Bake at 350 degrees for 20-30 minutes until browned.

Combine 1 cup Swiss cheese with soup, milk, garlic, Parmesan cheese, and 2 cups cooked rice in large bowl. Add cooked meatballs and mix gently. Pour into 3 quart baking dish. Bake 325 degrees 40-45 minutes, until sauce bubbles around the edges.

To freeze, bake meatballs and cool completely in refrigerator. Combine with remaining ingredients and pour into lined baking dish. Wrap, label, and freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Stir casserole gently, then bake at 350 degrees for 30-45 minutes until hot and bubbly. Serves 8

Vegetable Chicken


  • 8 oz. medium egg noodles
  • 1 cup water
  • 1-1/2 cups chicken broth
  • 16 oz. pkg. frozen broccoli, cauliflower and red peppers, thawed
  • 1 onion, chopped
  • 2 cups chopped cooked chicken
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup shredded Swiss cheese


In 3 quart microwave safe casserole dish, mix noodles, water and chicken broth. Cover with lid and microwave on high for 6 minutes, stirring once during cooking. Add vegetables, onion, chicken and seasonings.

Cover and microwave on high for 7-9 minutes, stirring once during cooking, until vegetables are hot and crisp tender and noodles are tender.

Stir in half of cheese and mix well. Sprinkle casserole with remaining cheese. Cook, uncovered, on high for 2-3 minutes until cheese is melted.

To freeze casserole, do not thaw vegetables. Cook noodles as directed above and then cool in refrigerator until cold. Add vegetables, onion, chicken, seasonings, and half of cheese; sprinkle with remaining cheese, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Microwave on medium for 3-5 minutes, stirring once. Then microwave on high for 1-3 minutes until noodles and vegetables are tender and casserole is thoroughly heated. 4-6 servings

Spicy Chili


  • 1 lb. ground beef
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 2 (14 oz.) cans chopped tomatoes, undrained
  • 15 oz. can tomato sauce
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • 2 (15 oz.) cans red kidney beans, rinsed and drained
  • 2 Tbsp. cornstarch
  • 1/4 cup water


Cook ground beef with onions and garlic in heavy skillet until ground beef is brown and vegetables are tender; drain. Mix all ingredients except cornstarch and water in saucepan. Bring to a boil, then reduce heat, cover and simmer for 50-60 minutes.

If you want a thicker chili, mix cornstarch and water in small bowl until smooth and add to chili, stirring well. Uncover and cook for about 10 minutes, until slightly thickened. 8 servings

To freeze, do not add cornstarch and water. Cool quickly in refrigerator, then place in plastic freezer containers and freeze until solid. To reheat, place chili in saucepan with 1/4 cup water and cook over medium heat, stirring occasionally, until reheated. At this point you can add the cornstarch and water mixture if you’d like a thicker chili.

Ham Stuffed Manicotti


  • 14 manicotti pasta shells
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/4 cup butter or olive oil
  • 3 cups cooked cubed ham
  • 1/3 cup grated Parmesan cheese
  • 1 green bell pepper, chopped
  • 6 Tbsp. butter or olive oil
  • 6 Tbsp. flour
  • 3 cups milk
  • 2 cups shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese


Cook manicotti as directed on package. Drain, rinse in cool water and set aside. Meanwhile, cook onion and garlic in 4 Tbsp. butter or olive oil until tender. Add ham and set aside to cool for 10 minutes.

Stir in 1/4 cup Parmesan cheese.

Cook green pepper in 6 Tbsp. butter or olive oil until crisp-tender. Stir in flour and cook, stirring constantly, until mixture bubbles, about 3 minutes. Add milk, and cook, whisking constantly, until sauce thickens. Stir in cheese. Mix 1/4 of cheese sauce with ham mixture.

Fill manicotti shells with ham mixture. Place in greased 13×9″ glass baking dish. Pour remaining cheese sauce over filled manicotti. At this point the casserole can be cooled in the refrigerator, then wrapped and frozen up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator, then uncover, sprinkle with 1/2 cup Parmesan cheese, and bake at 350 degrees F for 40-50 minutes. If not freezing casserole, sprinkle with 1/2 cup Parmesan cheese and bake at 350 degrees for 30-35 minutes until bubbly. Serves 8

Microwave Spaghetti

This casserole not only cooks in the microwave oven, but you can reheat it in that appliance too.


  • 1 lb. lean ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 28 oz. jar spaghetti sauce
  • 2 cups water
  • 1 tsp. dried basil leaves
  • 8 oz. spaghetti pasta, broken into pieces
  • 1/2 cup grated Parmesan cheese


In a 3 quart microwave safe casserole, place beef and onions, crumbling beef to break into small pieces. Microwave on high for 3-4 minutes, stirring once to break up meat. Microwave on high for 2 more minutes and drain off any fat.

Add spaghetti sauce, water, basil and uncooked spaghetti. Mix gently to combine. Cover with lid and microwave on high for 5 minutes. Stir well. Cover casserole again and microwave on high for 8-10 minutes longer. Stir well.

If you want to freeze this dish, at this point cool the casserole in the refrigerator. Wrap well, label, and attach a freezer bag with the grated Parmesan cheese inside. Freeze up to 3 months. To thaw and reheat, thaw overnight in refrigerator. Cover casserole with microwave safe paper towel and microwave on medium for 7-8 minutes until warm. Sprinkle with cheese and continue as directed below.

If not freezing, sprinkle with cheese, cover again and microwave on high for 7-8 minutes longer until spaghetti is tender. Let stand 4 minutes before serving. 6 servings