Casseroles: August 2005 Archives

4 fresh bell peppers
1 lbs ground beef
1/4 cup chopped onion
1 clove crushed garlic
1 1/2 cup long grain rice
1 15oz can diced tomatoes
1 tsp Italian seasoning
1 8oz can tomato sauce

Cut the tops from the peppers and remove the seeds and membranes. Rinse. Bring a large pot of water to boil. Drop in the peppers and cook for 5 minutes. Remove and drain well.

Brown the beef, onion and garlic. Drain.

Cook the rice half of the recommended cooking time in boiling salted water.

Drain the diced tomatoes making sure you reserve the juice.

In a large dish mix the beef, rice, tomatoes and italian seasoning until well combined. Stuff into the bell peppers.

Mix the tomato sauce, the juice from the diced tomatoes and another 1 tsp italian seasoning.

Place 2 peppers in a freezer bad. Place half the sauce mix into a quart freezer bag. Place both bags into a 2 gallon size freezer bag. Lable and date the bag. Place in the freezer.

When ready to cook thaw in the refrigerator. Place the 2 peppers in a baking dish and pour the sauce over the top. Bake uncovered for 35 minutes at 350 degrees.

You can also top the peppers with grated cheese near the end of the cooking time.

5 boneless chicken breasts, boiled
1 can cream of chicken soup
8 ounces sour cream
2 cans artichoke hearts, drained
4 cups Ritz crackers
1 stick butter, melted
1 tablespoon poppy seeds
2 8x8 Glad Ovenware with lids

Cut chicken breasts up into small chunks. Coat a casserole dish with non-stick cooking spray or butter. Mix together chicken, cream of chicken soup and sour cream.

Pour half of this mixture into each of the Glad Ovenware pans and spread evenly.

Crush crackers and mix with melted butter. Spoon cracker mixture over each pan of chicken mixture. Sprinkle poppy seeds on top.

Put the lid on pan, lable and place in the freezer. When you are ready to cook, thaw the casserole in the refrigerator. Bake uncovered at 350 degrees for 30 minutes or until lightly browned.

This is an excellent casserole to serve with a salad made of baby spinach leaves and dressed with a little olive oil and a squeeze of lemon.

You can also freeze the butter and crackers separately and add them to the top of the casserole the day you decide to bake it.