The holidays are a crazy-busy time for us, how about you? With both of our families out of town, we spend a lot of time on the road. So what I try to do is freeze one or two meals a week until Christmas. That way, when we get back from traveling, I’m not scrambling to cook something and we’re not blowing all of our Christmas money on eating out.
Tuna casserole is a great freezer recipe. It’s quick and easy to make, freezes well and reheats well. And by the time we’re done eating all of that holiday food, I’m ready for something a little different. Here’s what you need:
1 lg can White Albacore Tuna (9 oz)
1 can sliced mushrooms, drained
1/4 c. diced onions
1 c. frozen peas
1 c. cream of mushroom soup
1/2 c. milk
1 c. shredded cheddar cheese
8 oz. egg noodles, cooked and drained
1 1/2 c. crushed potato chips
Mix all ingredients together in a bowl, except potato chips.
Transfer to a 2-quart, freezer-safe container.
Secure the lid, write the instructions on the top and freeze.
To cook, just thaw the casserole in the fridge, top with crushed potato chips and bake at 400 degrees for 20 minutes. For more recipe ideas, check out the Recipes page!
What recipes do you like to freeze?