Freezer Meals: Turkey Casserole

I made Turkey Casserole for freezer meals back in June.  When I went to CA to visit my family I made sure Doc would have plenty to eat.

The turkey I used was from a whole turkey I cooked.  All 10 pounds!  Some of the turkey we ate as leftovers some went into the freezer.

This is my veggie version.  Doc had the meaty version!

Simple Turkey Casserole

Ingredients:
1 pound (approx) cooked turkey meat
1/2 pound (approx) Green Beans, chopped
1 onion, diced
2 cups broccoli florets (zucchini is also great)
1 can cream of mushroom soup, or use Homemade
mozzarella and Parmesan cheese
1 teaspoon dried basil
1/2 teaspoon garlic salt
pepper

Directions:
Preheat oven to 375.
Steam or saute all of the veggies for approx 4 minutes.  Combine turkey, mushroom soup, veggies and herbs in casserole dish.  Sprinkle with cheese.
Bake for approx 45 minutes.  Serve hot.

Easy!!!  I froze individual portions for my husband to nuke for lunch so he'll have healthy, protein-rich meals.

Easy Baked Ziti but I ran out of Ziti!

You read that right.  I started out making Baked Ziti thinking I had a multi-pack of Ziti sitting on a shelf.  Wrong!  So what's a girl to do mid-recipe?  Improvise!  I used a pack of Whole Grain lasagna noodles instead and the recipe came out amazing!  2 thumbs up from the hubs!

Easy Baked Ziti

adapted from Simply Recipes

Ingredients

1 pound ziti (or penne) pasta 

(I used lasagna noodles)

Olive oil

1 pound bulk Italian sausage or ground beef or pork

*I used Italian sausage*

1 large onion, chopped

3-4 garlic cloves, chopped

1 Tbsp fresh rosemary (or basil), minced

1 Tbsp Italian seasoning

1/2 teaspoon red pepper flakes

1 large jar of marinara sauce (about 32 ounces) or make your own tomato sauce

1/2 pound of mozzarella cheese, grated

1 heaping cup of ricotta cheese

1 cup grated parmesan or pecorino cheese

*I omitted the parmesan cheese*

Directions

Bring a large pot of water to a strong boil. Add about a tablespoon of salt for every 2 quarts of water. Add the pasta and boil, uncovered, until the pasta is al dente—edible but still a little firm. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.

Pour a tablespoon or so of olive oil into a large sauté pan on medium-high to heat. When the oil is hot, add the bulk sausage or ground meat. Do not crowd the pan (work in batches if needed). Break up any large chunks of sausage as it cooks. Brown well. Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, add a little salt.

When the meat is mostly browned, add the onions and stir well to combine. Sauté everything until the onions are translucent and beginning to brown, about 4-5 minutes. Add the garlic, rosemary or basil, Italian seasoning and red pepper flakes and stir to combine. Cook 1 minute, then add the tomato sauce and stir well. Bring to a simmer.

Delicious!

Preheat the oven to 350°F. Spread a thin layer of sauce in the bottom of a 9x13-inch casserole pan, then dot the surface with half the ricotta cheese. Ladle in some sauce with the pasta, mix it well and add the pasta into the casserole.

Pour the rest of the sauce over the pasta, dot the remaining ricotta cheese over the pasta, and sprinkle on top both the mozzarella and the Parmesan cheese. Bake in the oven until the top is nicely browned, about 20 minutes.