Green Bean Casserole (shepherds pie)

1 lb. hamburger

2 cans green beans

2 cans cream of tomato

Mix together and put at the bottom of 9x13 pan.

Make 8 serving of instant mashed potatoes and place on

top of hamburger mix. Sprinkle with cheese and cover with

foil.

Bake for 30 minutes at 350 degrees.

Bowtie Pasta Casserole

12 oz. box bowtie pasta
8 oz. parmesan cheese
1-2 cups shredded cheese

Sauce Mixture:
26 oz. can spaghetti sauce
14.5 oz. can Italian stewed tomatoes
1 can chopped olives
1 small diced onion
1 lb. hamburger meat cooked

Boil bowtie pasta for 12-14 minutes. Drain, salt and butter as desired. Spread bowtie pasta on the bottom of a 9x13 pan (or 2 8x8 pans). Combine sauce mixture ingredients and cook over stove until warm. Spread sauce mixture over bowtie pasta. Sprinkle cheeses on top. Serve immediately.

If you want to wait until later to serve it you can refrigerate or freeze it. If refrigerated (if frozen ~ unthaw first) cook for about 30 minutes at 350 degrees or until it is warm all the way through.

Serve with Golden Corral rolls (unthaw or defrost in microwave ~ once unthawed they are delicious if you warm them up in the microwave for about 10 seconds) and frozen veggies.

Chicken/Turkey Noodle Soup

3 cups chicken stock (I use Rachel Rays)

2 cups chopped carrots

2 cups chopped celery

1/2 cup chopped onion

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp pepper

2 cans cream of chicken soup

1/4 cup evaporated milk

2 cups cooked diced chicken (or turkey is good too) (I bake my chicken in a baking pan with some of the chicken stock and seasoned with salt and pepper)

1 - 14 ounce can of tomaotes (I used hunts, it has peppers and other spices)

1 bay leaf

homestyle noodles of your choice (I put in whatever looks good. My recipe says 7 oz. who knows how to measure that? It's about 1 cup)

Roux (mix 2 parts flour, 1 part butter)

In a large pot combine chicken stock, onion, basil, oregano, pepper and bay leaf. Stir in vegetables. Bring to boiling until veggies are tender. Add cream of chicken soup and evaporated milk. Thicken with roux as desired. Then add cooked chicken and cooked noodles. Stir in undrained tomatoes. Heat through. Add salt and more pepper to taste. Discard bay leaf. Enjoy!

Makes about 8 cups (6 main dish servings)*

*side note (When I made it this time, I made 8 batches and it made 12, 6 cup soups, with a little bit left over)

The other two meals I did are mentioned before...

Taco Soup
http://freezerfoodfriends.blogspot.com/2009/09/taco-soup.html
and
Bagel Pizzas
http://freezerfoodfriends.blogspot.com/2009/08/bagel-pizzas.html

Fettucine Alfredo

8 oz cream cheese
½ c. Parmesan
½ c. butter
Combine these 3 over med-high heat until they melt then add ½ c. or more milk depending on how thick you like it.
Stir in the spices which are pepper, nutmeg, and garlic powder. Add more from your own if you need to. You might even want to add ½ in at a time and see what it tastes like. 
This recipe is yummy and you can add chicken if you want!

Cheesy Pasta Bake

This recipe makes a huge 9x13 batch, so we halved it for the freezer meals.

1 box of your choice of pasta

3 chicken bouillon cubs in 2 cups of water

2 cups your choice of cheese

2 cans of Cream of chicken soup

Cooked broccoli

Cooked, cubed chicken

Cook pasta until it is almost done. Combine all ingredients. Sprinkle some extra cheese on top. Cover and Bake at 350 degrees for 30-40 minutes. The recipe originally calls for 30 minutes, but when I tried one frozen, even though it had been defrosted it took around 40 minutes. Everything is cooked, so just until it is warm and creamy.

Serve with biscuits.

Ranch Chicken

Ingredients:

Chicken

1 Ranch dressing packet

3/4 c. Crushed cornflakes

3/4c. Parmesean cheese

1/2c. butter

Mix Cornflakes, cheese and ranch.

Dip Chicken in melted butter and then in Cornflake mixture.

Place in greased baking dish. Bake uncovered at 350 degrees for 45 minutes.

Serve with pasta and veggies. Enjoy!