September Freezer Recipes

Chicken Artichoke Bake (from Taste of Home)

• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
• 1 cup mayonnaise
• 3 cups cubed cooked chicken
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 package (6 ounces) long grain and wild rice mix
• 1 cup sliced fresh mushrooms
• 1 medium onion, finely chopped
• 1 jar (2 ounces) diced pimientos, drained
• 1/4 teaspoon pepper
• 1 cup seasoned stuffing cubes

In a large bowl, combine soup and mayonnaise. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper.

Spoon into a greased 2-1/2-qt. baking dish.

Freeze if desired.

Thaw for 24 hours in refrigerator.

Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 55-65 minutes or until edges are bubbly and rice is tender.

Vegetable Beef Soup ( quick, yummy & budget-friendly!)

• 1 lb. lean ground beef (you could make this with ground turkey or go vegetarian by omitting the meat all together)
• 16 oz. frozen mixed veggies
• large can of seasoned diced tomatoes
• 1 can condensed tomato soup
• 1 pkg. onion soup mix
• 1 tsp. sugar
• 1 cup water

Brown the ground beef. Transfer to a freezer bag or container with all remaining ingredients and freeze (if desired).

For slow cooker: Thaw slightly (or completely) and cook on high for 4 hours or low 6-8 hours.

For stove top: thaw completely and transfer to a large pot. Bring to a boil and simmer (covered but vented) for about an hour, stirring occasionally.

We are having this tonight! Perfect way to end a rainy day!