Happy Halloween! My kiddos are really excited to go to school in their costumes and I am planning some family fun activities and of course some Trick or Treating time for after school. Do you have Halloween plans? Since we live in the country, we pack everything up and head over to my mother’s house to trick or treat. I usually bring a big pot of chili and some apple crisp to enjoy together. The weather forecast isn’t looking that great with a high of only 50 degrees and rain. We may only get to trick or treat for a half an hour or so, but that’s really enough. The real fun is sorting through all the candy right? 🙂
If you are busy with Halloween festivities today, no problem. Save this week’s freezer cooking for the weekend! I’ve been busy making casseroles this week because I find that dinner is the most helpful meal to have ready in the freezer. I hope you have a great Halloween with your family and enjoy the weekend!
There’s only 1 more week left of the Stock Your Freezer Friday Series! Let’s make our time in the kitchen count!
If you are new here or need to catch up, here are the previous weeks recipes:
Week #1, Week #2, Week #3 & Week #4
Here’s what we are working on this week:
Chicken Broccoli Rice Casserole
Ingredients
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 1/2 cups old fashioned oats
- 1 cup sugar
- 1/2 cup brown sugar, packed
- 3/4 cup canola oil
- 3/4 cup applesauce
- 4 eggs
- 2 tsp. baking soda
- 2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. ginger
- 1/8 tsp. cloves
- 1 (15 oz.) can pure pumpkin
- 10 cups cooked rice white or brown
- 4 cups cooked chicken, chopped
- 4 cups chopped broccoli, lightly steamed
- 2 cans cream of mushroom soup or 2 batches cream of mushroom soup
- 2 cans cream of chicken soup or 2 batches cream of chicken soup
- 4 cups shredded cheddar cheese
- 1 1/2 lbs. Italian Sausage (we like sweet)
- 1 green pepper, diced
- 1 yellow pepper, diced
- 1 medium onion, diced
- 1 (28 oz.) can crushed tomatoes with Italian herbs
- 1 (24 oz.) jar your favorite pasta sauce with mushrooms
- 1 (15 oz.) can fire roasted chopped tomatoes
- 1 (4 oz.) can mushrooms, drained
- 1 (2.25 oz.) can sliced black olives, drained
- 6-12 oz. sliced pepperoni (personal preference)
- 2 lbs. penne pasta, cooked and drained, do not rinse
- 4 cups Italian blend shredded cheese
- 1 Tbsp. dried basil
- salt
- pepper
- freezer friendly bags and/or containers
[…] preparing for the crazy house full of kiddos I’ll have in a few more weeks. I did a little Freezer Cooking the other day to help stock up for those “Mom, I’m hungry” moments that happen a […]