Category Archives: Make Ahead

Casseroles, Chicken, Main Dish, Make Ahead

Chicken Casserole D’Iberville

Leave a comment
Pin It

This makes a ton!  Freeze one for later.
2 (3-pound) whole chickens
1 cup water
1 cup dry sherry
2 celery stalks
1 onion, quartered
1 1/2 teaspoons salt
1/2 teaspoon curry powder
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning
2 (6-ounce) packages long-grain and wild rice mix
1/2 cup butter or margarine
2(8-ounce) packages sliced mushrooms
1 bunch green onions, chopped (about 1 cup)
1(8-ounce) carton sour cream
1(10 3/4-ounce) can cream of mushroom soup
1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
1 (6-ounce) can French-fried onions, crushed
1/4 cup butter or margarine, melted
1/4 teaspoon paprika
1/8 teaspoon garlic powder
Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids. Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)Skin, bone, and coarsely chop or shred chicken. Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish. Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.  Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.
To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once. To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.
Quicker Method: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens.
12  Servings

Casseroles, Chicken, Italian, Main Dish, Make Ahead

Chicken Bruschetta Casserole

Leave a comment
Pin It

4 cups of Chicken Stove Top stuffing
4 cloves of chopped garlic
2- 14 1/2 oz cans Italian tomatoes diced
1 cup warm water
1 1/2 cups shredded Italian cheeses
4-6 chicken beasts skinless/boneless
salt    
Mix the first 4 ingredients together in a bowl.  Put  half of the stuffing  mixture in the bottom of a large casserole. Place salted chicken on top of stuffing. Spoon the remaining mixture on top of the chicken. Bake at 350 for 1 hour , or until chicken reaches 170 degrees on a meat thermometer. Sprinkle with cheese during the last 5 minutes of baking.
Serve with a salad and a bottle of wine!

 4  Servings

Casseroles, Chicken, Main Dish, Make Ahead, Rice

Chicken & Rice Casserole

Leave a comment
Pin It

2 tablespoons butter or vegetable oil 
1 medium onion, peeled and diced 
3 cups diced, cooked chicken 
2 (14 1/2-ounce) cans green beans, drained and rinsed 
1 (8-ounce) can water chestnuts, drained and chopped 
1 (4-ounce) jar pimentos 
1 (10 3/4-ounce) can condensed cream of celery soup 
1 cup mayonnaise 
1 (6-ounce) box long-grain wild rice, cooked according to package directions 
1 cup grated sharp Cheddar 
Pinch salt 
Preheat oven to 350 degrees F. Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl. Add all remaining ingredients to bowl and mix together until thoroughly combined. Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
*Make Ahead instructions:  Prepare casserole, cover and freeze.  Thaw in refrigerator then bake in refrigerator until bubbly.
6  Servings
Beef, Main Dish, Make Ahead

Beef Lombardi

Leave a comment
Pin It

1  pound lean ground beef
1  (14 1/2-ounce) can chopped tomatoes
1  (10-ounce) can diced tomatoes and green chiles
2  teaspoons sugar
2  teaspoons salt
1/4  teaspoon pepper
1  (6-ounce) can tomato paste
1  bay leaf
1  (6-ounce) package medium egg noodles
6  green onions, chopped (about 1/2 cup)
1  cup sour cream
1  cup (4 ounces) shredded sharp Cheddar cheese
1  cup shredded Parmesan cheese
1  cup (4 ounces) shredded mozzarella cheese
Garnish: fresh parsley sprigs
Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
Cook egg noodles according to package directions; drain.Stir together cooked egg noodles, chopped green onions, and sour cream until blended.  Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes.
Garnish, if desired.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.
To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.
 6  Servings
Asparagus, Casseroles, Ham, Main Dish, Make Ahead, Vegetables

Asparagus and Ham Casserole

Leave a comment
Pin It

Because of the delicate flavors in this dish, we preferred using a mild baked ham to a smoked one. 

1  (1-ounce) slice white bread
3 3/4  cups uncooked extra-broad egg noodles
2 1/2  cups (1 1/2-inch) sliced asparagus
1/4  cup all-purpose flour
1/2  teaspoon dried thyme
1/4  teaspoon salt
1/8  teaspoon black pepper
1  cup whole milk
1  cup fat-free, less-sodium chicken broth
1  tablespoon butter
3/4  cup finely chopped onion
1  tablespoon fresh lemon juice
1 1/2  cups (1/2-inch) cubed ham (about 8 ounces)
1/4  cup chopped fresh flat-leaf parsley
2  tablespoons grated fresh Parmesan cheese

Preheat oven to 450°.

Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.

Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.

Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.

Bake at 450° for 10 minutes or until filling is bubbly and topping is golden.

*Could be made ahead and frozen.  Thaw in refrigerator then bake until bubbly and topping is golden.

6 servings (serving size: 1 cup)