Freezer Friendz: 3 Cheese Lasagna by Andrea

Tuesday, September 29, 2009

3 Cheese Lasagna by Andrea

Ingredients:
8 oz. lasagna noodles
1/2 c. chopped green pepper
1/2 c. chopped onion
3 T. butter
1 can cream of chicken
1/3 c. milk
1 6oz. can mushrooms, drained
1/4 c. pimento, chopped
1/2 t. basil
1 1/2 c. cottage cheese, creamed
3 c. shredded chicken
2 c. shredded cheddar
1/2 c. grated Parmesan

Assembly:
Saute onion and pepper in butter. Stir in soup, milk, mushrooms, pimentos, and basil.

Layer noodles, sauce, cottage cheese, chicken, cheddar. Repeat layers. Bake at 350 for 40 minutes or cover with foil and freeze.

Serving day:
Defrost and bake covered at 350 for 40 minutes.

9 comments:

katieNovember 3, 2009 at 6:29 PM
Delicious! The top got a bit crunchy, but I think that was my fault. (FB is so distracting...)
Seriously, there's only 4 of us, and there were no leftovers! This is one I will make again.
Thank you!
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AnonymousNovember 17, 2009 at 5:11 PM
Sorry there wasn't enough. If I do it again, I will know to make more. Glad you enjoyed what you had.
Andrea
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SusanNovember 17, 2009 at 10:48 PM
We really liked the flavor and taste of this meal. Our top layer was crunchy as well. My thought is that maybe there wasn't quite enough liquid in the recipe to cook the top layer of noodles? Should I have cooked it covered for a little bit first? The other layers cooked just fine. I don't have enough experience with not pre-cooking the noodles. Maybe someone else could suggest because this is good and I intend to make it again and it would be nice to skip the noodle cooking step.
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the Chunn'sDecember 6, 2009 at 9:32 PM
Well, for anyone who hasn't already made this yet, I'd definitely say leave the foil on. I didn't have that problem with mine, however I may have left the foil on. Don't remember. Glad you enjoyed the taste. It has been one of my favorites for a years.
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AnonymousDecember 7, 2009 at 6:57 PM
Andrea,

We liked the flavor as well. The kids just picked out the peppers. Our top got a little crunchy too. Otherwise, delicious!
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MissyJanuary 6, 2010 at 2:20 PM
This was flavorful and good but our top layer was crunchy/chewy. We just peeled it off and enjoyed. Thanks!
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Tish PowersJanuary 13, 2010 at 6:11 PM
I read everyone's comments before baking this one and I left the foil on and did not have any issues. The flavor was nice. Chad is not a big mushroom fan so he just picked them out and the kids just picked out the peppers and mushrooms. I liked it just the way it was. Thanks so much!
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MelJanuary 17, 2010 at 5:16 PM
Our whole family really liked this--we learned from others and left it covered to bake--that worked out just fine! We had PLENTY for our family of 5. Thanks Andrea!
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MissyOctober 30, 2010 at 10:16 PM
We loved this! All the kids ate it up! Thanks!!
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Freezer Cooking Quick Tips

When wrapping meals for freezer: make sure to double wrap to prevent freezer burn. Using one layer of plastic wrap and a top layer of foil is best.

Freezer Bags: Use GOOD freezer bags! Don't skimp on cheapo freezer bags or your food will taste like plastic!

Meat in Freezer Meals: Thawed meat must be cooked before it can be refrozen. Frozen cooked meat can not be refrozen once thawed.

Freezing Soup: Pour soup into gallon size Ziploc bag. Lay bag of soup flat on a cookie sheet in the freezer until frozen, then remove cookie sheet. Doing this allows soup to freeze flat, so it can stack easily with other meals in your freezer.

Flash Marinade: Put raw chicken or beef in a ziploc baggie, pour in your marinade, then freeze. In the thawing process, your meat will be infused with the marinade and ready to cook!

Cooking Noodles: Cook noodles only 3 minutes, drain and immediately run under cold water to stop the cooking process. Noodles will freeze well and not turn to mush if done this way. Tip from freezerchicks blog site!

Slow-Cooking Chicken for the Freezer: You can fill crock pot with chicken breasts and pour a can of chicken broth over meat. Cook on high for 4 hours. Another method that gives the meat more flavor is to layer 1 sliced onion in the bottom of slow cooker. Top with chicken. Sprinkle with seasoned salt, pepper and garlic powder. Cook on low for 4 hours or until done. With either of these methods, you need to keep an eye on your meat to make sure you do not overcook. Shred or dice and freeze in 2 cup portions for use in casseroles, tacos, etc...

Freezing Cooked Ground Beef: You can boil ground beef, then freeze it - it will be easy to thaw and use for tacos or something similar! To do this, add raw ground beef to large pot. Add onion, salt & pepper. Fill pot with water until water is 1" above the top of the meat. Boil, stirring occasionally to break up chunks. Meat is finished when no longer pink. Drain off the water (which drains off the fat).

1lb. raw ground beef=12 oz. cooked ground beef=2 - 2.5

Freezing Sandwiches: You can make lunchmeat sandwiches ahead of time and freeze them. Just assemble the meat and cheese on bread and place in ziploc sandwich bags. Place all bagged sandwiches into a large ziploc freezer bag. I did this once with cheap sandwich bags and the sandwiches tasted like plastic; however, they taste fine if you use Ziploc bags. **PBJ works too, if bread is a higher quality wheat bread.

Freezer Efficiency: If your freezer isn't full, fill empty milk jugs 3/4 full with water and place in freezer. This helps your freezer not have to work so hard to stay cold, saving you money.

Substitutions: Here is a great source for figuring out substitions for your recipes when you start making something and realize you are missing an ingredient: http://allrecipes.com/HowTo/Common-Substitutions/Detail.aspx

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Tuesday, September 29, 2009

3 Cheese Lasagna by Andrea

9 comments:

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