Caring Casserole Ministry

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Poppy Seed Chicken Casserole

The Best I Ever Made
The Best I Ever Made

Here I go again with another casserole.  Maybe I should rename my blog site to “Casseroles for you and me”.  I can’t help it.  Having a casserole in the freezer makes me a “happy gal”.  I don’t have to worry “what’s for dinner”.  This is one of my go to casseroles.  It is so easy and kids to adults love it.  I’ll bet you will be like me and want to eat all the topping, right out of the bowl.  Yum!!!   Make one tonight, but you know me, make two or three – one for your family, one for the freezer and one to share.  The picture below shows an afternoon of cooking I did last week.   My nephew and his sweet wife had a new baby boy, Maddox.  So, since what I do is cook, I made casseroles.   Now, when they are tired and no one is bringing dinner, they can pop one in the oven and dinner is ready.   The great thing about making casseroles and delivering them frozen is that you can cook on your time schedule and they can heat and enjoy them on their time schedule.  Easy for all.   Who do you know that you can share the joy of “dinner is ready” with a casserole for their freezer or dinner that night?  Be a Blessing!

Burrito Supreme, Easy Shepperd’s Pie, Poppy Seed Chicken

 

I like using Frozen Chicken Tenderloins
Make sure to remove the tendons from the chicken tenderloins
Cut cooked chicken into cubes with Kitchen Shears.
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Sleeves of crackers in plastic bag.
Use mallet to crush.
Butter, crushed crackers and poppy seeds
Butter, crushed crackers
and poppy seeds ready
to mix together.

Cooked all bubbly and ready to serve and enjoy

Cooked all bubbly and ready
to serve and enjoy.   “The Best I Ever Made”

Poppy Seed Chicken

Delicious chicken casserole with a buttery, cracker topping
Print Recipe Pin Recipe
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts or 1- 2 lb. bag frozen chicken tenders
  • 1 can mushroom soup
  • 1 8 oz sour cream
  • 1 stick Ritz Cracker or Club Crackers, crumbled
  • 1 tablespoon poppy seeds
  • 1 stick butter salted

Method
 

  1. Boil chicken. Remove skin, debone, and cut up.
  2. Mix soup, sour cream and chicken.
  3. Pour into casserole dish.
  4. Mix crackers, poppy seeds and melted butter.
  5. Spread over chicken.
  6. Bake in preheated oven 350 degrees till hot and bubbly around 45 minutes to 1 hour.

Notes

I like to make 2 small 8X8 pans sometimes instead of 1 larger casserole. 
To Freeze:  Place in freezer safe container.  Make sure to cool completely before freezing.
To Serve:  Thaw and bake uncovered at 350 degrees till hot and bubbly around 45 minutes to 1 hour.
May be cooked frozen, add extra time. 
Tidbit Tip:  To cool casserole quicker before freezing, place lightly covered casserole in refrigerator or the freezer.  Once cool wrap tightly and freeze.    It freezes  great.   Yum, Yum.  Enjoy 

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Easy Shepherd’s Pie

Did you have Shepherd’s Pie growing up?  I did not but I sure love it now.  This recipe makes quick work of getting it on the table since you don’t have to make the potatoes for the topping or do any chopping or dicing.  Filled with ground beef, mixed vegetables and of all things tomato bisque soup or canned Campbell’s tomato soup the flavors are so delicious.  We think it is ever better when served the next day.  At our house we enjoy left overs almost as much as the first cooking.  This is a recipe to double and make two since it freezes great.  Make one, share one it will be “The Best You Ever Made”!!!

 

Stir in mixed vegetables, tomato bisque soup, broth, Worcestershire sauce, dried minced onion, thyme and pepper. Bring to boiling.
Stir in mixed vegetables, tomato
bisque soup,
broth, Worcestershire sauce,
dried minced onion, thyme and pepper.
Bring to boiling.
Meat Mixture in pie pan and topped with potatoes.
Meat Mixture in pie pan
and topped with potatoes.
After baking for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese and let stand for 10 minutes before serving.
After baking for 20 to 25 minutes or until heated through and bubbly on edges. Sprinkle with cheese and let stand for 10 minutes before serving.

 

 

Easy Shepherd’s Pie

Quick and easy version of traditional Shepherd's Pie – so rich and yummy!
Print Recipe Pin Recipe
Servings: 6
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 3 cups frozen mixed vegetables
  • 1 can Campbell's Tomato Soup or 1 carton of Tomato Bisque Soup
  • 1 can beef broth
  • 1 Tablespoons Worcestershire Sauce
  • 1 teaspoon dried minced onions
  • 1/2 teaspoon dried crushed thyme (crush between fingers)
  • 1/8 teaspoon black pepper
  • 1 24 oz package refrigerated mashed potatoes
  • 1/2 cup shredded cheddar cheese (2 ounces)

Method
 

  1. Preheat oven to 375 degrees F. Lightly spray a 2 quart baking dish or deep dish pie pan with PAM; set aside
  2. In a large skillet cook ground beef until browned, breaking up with a wooden spoon while cooking; drain fat if needed.
  3. Stir in mixed vegetables, tomato soup, broth, Worcestershire sauce, dried mined onion, thyme and pepper. Bring to boiling over medium heat, stirring occasionally.
  4. Transfer mixture to prepared baking dish.
  5. Place potatoes in a large bowl, stir until nearly smooth. Spoon potatoes into mounds or flat on top of meat mixture.
  6. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through and bubbly on edges.
  7. Remove from oven; sprinkle cheese on top. Let stand for 10 minutes before serving.

Notes

Tidbit Tip:   Place baking dish on a cookie sheet covered in foil.  Will help with clean up if the casserole bubbles over.
To Freeze:  Use a freezer, oven proof pan for cooking.  Follow above directions but do not add the cheese.
To Serve after being frozen:   Place frozen casserole on foil covered cookie sheet.  Bake uncovered to 40 to 50 minutes until hot and bubbly.   Remove from oven; add the cheese and let stand 10 minutes before serving. 
This casserole is even better the next day when the flavors have combined and it firms up. 
 I hope this will become one of your go to recipes and joy will abound around your table. 
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Burrito Supreme Casserole

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Are you thinking I love casseroles – you are right I do because they are delicious, easy to prepare and easy to double for the freezer.  Not to mention you can add a salad or some fruit and have a great meal.   Over the years I have started and been involved in several “Caring Casserole Ministries”.  A group of women would cook and freeze casseroles of all sorts and stock them in the church freezer.  We always had a variety from vegetarian, beef, chicken, Mexican to breakfast casseroles. Then when the call came in that someone needed a meal we would deliver a frozen casserole that they could cook on their time schedule. We even added frozen desserts and bread to go with the casseroles.  If they needed several meals we would deliver several casseroles.  It was a way for us to show we cared about them and to spread some joy.  

Cooked ground beef, beans and tomato juice mixture mixed well and heated.
Tidbit Tip: Use this handy scoop to put the meat mixture on the tortillas.
Step one for rolling them up: Roll over one side of the tortilla. With this recipe I like to roll them into little pouches.
Step 3: Fold up one end.
Tomato mixture poured over Burrito ready to be covered for baking.

I would love to hear what you served with this casserole and how you shared some JOY!!!

Please leave a comment below      Thanks

Burrito Supreme Casserole

Yummy Mexican Casserole – So Easy To Make
Print Recipe Pin Recipe
Servings: 8
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 8 8 – inch flour tortillas
  • 1 1/2 cups tomato juice
  • 1 envelope taco seasoning mix
  • 1/2 pound ground beef
  • 1 tablespoon vegetable juice
  • 1 16 oz can refried beans
  • 3 cups shredded cheddar cheese, divided
  • 1 avocado
  • 1 tablespoon lemon juice
  • 1 1/2 cups shredded lettuce
  • 1 cup tomatoes, chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder

Method
 

  1. Combine tomato juice, seasoning mix, and oil; stir well and set aside.
  2. Cook ground beef in a large skillet until browned, stirring to crumble; drain.
  3. Stir in beans and 1/2 cup tomato juice mixture.
  4. Bring to a boil; cover, reduce heat and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally. Remove from heat.
  5. Place 1/4 cup beef mixture and 2 1/2 tablespoons cheese down center of each tortilla. Roll up tortillas and place seam down in lightly greased 13X9 inch baking dish.
  6. Pour remaining tomato juice mixture over casserole.
  7. Cover and bake, at 350 degrees for 30 to 35 minutes.
  8. Uncover and sprinkle with remaining cheese, bake an additional 5 minutes or until cheese melts.
  9. Peel and cube avocado; toss with lemon juice.
  10. Sprinkle avocado, lettuce and tomatoes over casserole.

Notes

Can be made ahead and cooked later.  Do not pour tomato mixture over casserole; cover and store it in the fridge until ready to cook. 
Cover the casserole and refrigerate.  When ready to cook pour over tomato mixture and following baking directions above.
To Freeze:  Bake casserole, do not add cheese.  Cool completely, wrap tightly and freeze. To cook follow above directions adding extra time if casserole not thawed.