1 1/2 pound ground beef
1 cup chopped onion
12 oz frozen corn
1 can cream of mushroom soup
1 can cream of celery soup
2 cups macaroni noodles
2 cups cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
Cook noodles shortly under time directed on package, so they don't get mushy when frozen. Brown beef with onions, then stir in the corn, soups and seasoning. Place into 9x13 freezer pan. (I used two 8x8 pans). Sprinkle cheese on top. Cover tightly with foil and freeze. To cook: Thaw. Cook covered at 350 degrees for 45 minutes.
4 chicken breasts
6 1/2 cups water
3/4 cup chopped celery
1/2 cup chopped onion
1 cup finely chopped or slivered carrots
4 cubes chicken bouillon
2 cans cream of chicken soup
3 cups shredded cheddar cheese
Add chicken breast to water and simmer until tender. Remove chicken breast from water and allow to cool. Add celery, onion, carrots and bouillon to water. Simmer until vegetables are tender. Shred cooled chicken and add to soup. Add cream of chicken soup and bring to simmer. You will probably need to add more water at this time if soup is too thick.
Place soup into freezer containers and freeze.
To serve: Thaw soup and heat. Before serving add cheese.
*Recipes adapted from the Freezer Chicks.
Rating for the Crowd Pleaser casserole: 9. It was easy and good!
Rating for the Cheesy Chicken soup: 10! We loved it and will definitely have it again.