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freezer casserole for a new mom

s
sabine Jun 2, 2004 05:45 PM

Hi there,
I want to make a dinner for a new mom that she can stick in the freezer and reheat when she's too exhausted to think about food. I can't find a lot of recipes out there. Does anybody have a favorite frozen casserole that doesn't include pork or shellfish?

Thank you!

  1. p
    Pat Goldberg Jun 7, 2004 10:44 PM

    Shepherds pie

    1. f
      foodiex2 Jun 3, 2004 10:52 AM

      lasagna is great dish. You can actually freeze it uncooked if you prefer. A friend of mine made a veggie lasagna made with whole wheat pasta and then a butternut squash/leek lasagna. These were both wonderful to have on hanf after my baby was born. Another pleaser to have on hadn was homemade soups. I recieved a french onion and a great tomato basil. The friends froze them in ziplock bags so the took up little room in the freezer and then you can just drop the bag in boiling water until almost thawed and then transfer to a pot.

      1. c
        chefbaltz Jun 2, 2004 09:41 PM

        i teach a class that covers this exact thing. i also cook for alot of jewish clients that don't eat pork or shellfish but do mix dairy with meat. how does a chicken-artichoke casserole sound?
        Ingredients: 1 whole, small cooked and picked chicken (reserve 1 cup of the chicken stock for the casserole and freeze the rest for later); 8 ounces softened cream cheese; 1 can undrained quartered artichoke hearts; 1 cup mayonnaise; 1 lemon juiced and zested; salt and pepper to taste; 1/2 cup rice (uncooked, just throw it in); 1 sleeve ritz-type crackers; 1 stick margarine; 1 small diced onion; 2 ribs diced celery;1 tablespoon minced garlic; 1 can drained water chestnuts diced.
        Directions for Preparation: Saute the onion, garlic, and celery in 2 tablespoons of the margarine. Mix all the remaining ingredients with the sauteed veggies (except the crackers and remaining margarine). Place in a 9x13 casserole dish and top with the crushed crackers and pats of remaining margarine. Wrap, Cool, Label with "Bake at 350 for 45 minutes", and freeze.

        It's going to look a little runny but it will freeze beautifully with enough liquid to cook the rice, once thawed. This works well in a glass, metal, or disposable alluminum pan. Wrap it in plastic wrap several times and then in foil to prevent freezer burn. Also, to prevent freezer burn, allow it to cool completely in your refrigerator before freezing. This will keep for up to 4 months in the freezer. Enjoy!

        1 Reply
        1. re: chefbaltz
          s
          sabine Jun 3, 2004 08:24 AM

          that's just the ticket!

          Thank you so much, I'm going to try that. It sounds perfect for them. Thanks for your responses!

        2. d
          Dweendaddy Jun 2, 2004 07:51 PM

          Love her or hate her.... Martha Stewart's monthly "Everyday Food" has lots of easy, good ideas for freezing and eating later.

          1. f
            Funwithfood Jun 2, 2004 07:29 PM

            I freeze all kinds of foods.

            You can prepare most any chicken dish and freeze it (uncooked--just defrost and bake). It need not be called a "casserole". Soups and stews freeze beautifully. Macaroni & cheese is great comfort food that freezes well. Cooked pot roast with au jus freezes nicely.....

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