Saturday, April 3, 2010

Cooking Ahead

Here are the things I cooked up to keep on hand. This saves so much time
and money. Hope you find something you would like to try!

Make Ahead Breakfast
1 lb sausage (cook & drain)
2 slices of bread
1 c shredded cheddar cheese
6 eggs
2 c milk
1/2 tsp salt
1/2 tsp dry mustard

Break bread into 1/2 inch pieces and spread in a dish that has been buttered. (9x13)
Top with the sausage and cheese. Beat eggs and combine with milk & seasoning. Pour over cheese. Cover and refrigerate (or freeze) overnight. Bake for 30-40 min. @ 350 when you are ready to eat it.
*I usually take this to new mothers or church when it's our turn to bring snacks since it's easy and is supposed to be made ahead.

E-Z Chicken Casserole
1 lb chicken ( about 4 breasts) cooked and cut up
1 can Cream of chicken soup
8 oz sour cream
Poppy Seeds
1 stick melted butter
1 sleeve or Ritz crackers

Place chicken in a baking dish. Add soup and sour cream. Stir. Add poppy seeds-I just sprinkle some in--maybe about 1 tsp. Crush up the sleeve of crackers and mix with melted butter. Pour over top and bake @350 for 30 min.
*To freeze, skip the crackers & butter until you are going to bake it. This is super yummy and easy to make ahead.

Veg-All Casserole
2 cans Veg All (or any mixed veggies)
1 c shredded cheddar cheese
1 c mayonaise
1 c crushed Ritz crackers
1 can water chestnuts, sliced
1 small onion minced
1/2 stick butter

Mix everything except crackers and place in baking dish. Place cracker crumbs on top and drizzle with butter. Bake for 30 min @ 350.
*If you are freezing, save the crackers & butter off and add when you cook.

These are just a few of the things I made. Sorry there are not pictures. I assure you they are

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