Freezer Cooking 2: Feeding the Masses

Greetings, fellow freezer-cooking friends!  Here are two incredibly easy recipes that will feed a crowd.  One is for breakfast and the other is perfect for when you're hosting a gazillion people OR for when you want to serve it tonight and have plenty for leftovers.  In regards to the breakfast recipe, don't be freaked out by the fact that you will be freezing eggs and milk.  It really is fine.  Just stick it in the freezer right after you make it and you'll be golden.  

Sausage and Egg Casserole (serves 6-8)
1 (6-8 oz) box croutons (the seasoned kinds are awesome - make for a great flava-flave)
1 pound sausage - sauteed and drained (or bacon or ham or whatever meat you like)
2 cups shredded cheddar cheese
10 eggs
2 cups milk
Salt & pepper to taste
1/2 t. dry mustard (I don't always do this and it is still super delish)

Here's where you have some awesome options.  Either make 1 9x13 pan OR make 2 8x8 pans (you could freeze both or serve one today and freeze the other).  I prefer to make 2 smaller pans since our fam is teeny-tiny. 

Spray pan(s) with non-stick spray.  Spread croutons over bottom of pan.  Cover with meat of choice, then cheese.  Beat eggs, milk, and seasonings together and pour over.  Cover and refrigerate for 8 hours or overnight.  Bake uncovered at 350 for 1 hour.  

If freezing and baking later, allow at least 8 hours (no more than 24 hours) to thaw in the refrigerator.  Then bake uncovered at 350 for 1 hour (check at 45 minutes).

Other modifications you could make:

• Be vegetarian-friendly and substitute the meat with veggies.
• Instead of using the suggested pan sizes above, make individual portions using ramekins.  Perfect if you're cooking only for yourself or if you want a handful of yummy, single-portioned breakfasts in the freezer. 

This next recipe's a classic Sheree Glanzer meal, friends.  Entirely perfect for the Sunday when you invite a billion friends over for lunch or for a football game.  Like the breakfast casserole recipe above, it's also perfect for separating into smaller portions.  So mix once and dump into 2 or 3 freezer bags.  And who doesn't love cooking once and eating thrice!?

Stuff Over Fritos (serves 12-15)
2 lbs. ground beef - browned
1 15 oz. can tomato sauce
3 sm. cans tomato paste
40 oz. water (5 cups - add this when you're ready to cook it, not pre-freezing...the water will totally weigh down your freezer bag)
2 t. oregano
2-3 t. chili powder
2 t. salt
2 t. cumin
1 chopped onion
Garlic salt to taste
2 cans beans of your choice (I use one can of black beans and one can of red beans)

After browning meat, combing all ingredients.  If serving immediately, allow to simmer at least one hour on the stove OR cook in crock-pot 8-10 hours on low.  

If freezing and serving later, mix all ingredients (except the water), place in desired amount of freezer bags, and freeze flat.  Allow 1-2 days to thaw in your refrigerator before placing meal in crock-pot. 

Serve over corn chips, lettuce, chopped tomatoes, grated cheese, sour cream, black olives, and salsa.    
Make these items today and feed your people for the next week.  They'll love it.  I've gotz lotz more recipes to share.  Let me know if you want them for your freezer repertoire!