When you have a new baby, you're tired and just don't have time to prepare meals for the rest of the family. Here are some quick make-ahead recipes from some new moms and moms-to-be!

These recipes (unless otherwise stated) can be frozen up to a month. Just bake them until they are done, cool, cover, and freeze, then thaw and heat through in the oven at 350º.

Cheeseburger Pie, Enchilada Pie, Momma's Biscuits, "No Recipe" Casserole, Baked Ziti Florentine, Veggie Lasagna, Lasagna Rolls with Wilted Spinach, Chicken Parmesan Casserole, Goulash Casserole, Chicken Pot Pie, Manicotti, Easy Chicken and Broccoli Casserole, Easy Casserole, "Clean Your Plate" Casserole, Tena's Mac-n-Cheese, Keisha's Pizza, Texas Chicken Casserole, Lazy Lasagna, Disa's Spaghetti, Chicken-Broccoli Casserole, Jackpot Casserole, Had-a-Baby Casserole, and Sour Cream Chicken. What else? Here are some ideas!

Cheeseburger Pie From: Becky

1 pound ground beef
1 small onion, diced
1 cup cheddar cheese
1/2 cup Bisquick™ or Bisquick Light™
2 eggs
1 cup milk

Brown ground beef with onion. Place in greased 9-inch pie plate. Sprinkle with cheese. Combine remaining ingredients in small bowl and pour over pie mixture. Bake at 375 degrees for 25 minutes or until center is set and top is brown.

This recipe is on the back of the Bisquick™ box along with tons of other great ones!

Enchilada Pie From: NadYoung
1/2 package flour tortillas (cut in fourths)
1 pound ground beef
1 large onion
1 - 8oz can enchilada sauce
1 can tomato soup
1/2 pound grated Monterey jack cheese
1 can chilies chopped
1/2 can black olives chopped
3-4 scallions chopped

Brown onion and ground beef. Drain off grease. Add sauce, soup and chilies. Layer in casserole: meat mixture, cheese, and then tortillas. Repeat and top with layer of meat mixture, cheese, olives and scallions. Bake at 350 for 30 min or until bubbly.

Momma's Biscuits From: SouthernAngel

Self-rising flour, (must be White Lily™)
Crisco™ Solid Vegetable Shortening
Milk

Preheat oven to 450° . Cut Crisco™ into flour, keeping in mind that the more Crisco™ you use, the flakier, tastier, and (unfortunately) greasier the biscuits will be. Add enough milk to make a dough. Don't over-knead the dough, because it makes it tough.

Roll out dough, fold over, roll out, fold over, roll out, and fold over. This makes your layers in the biscuits. Cut out your biscuits and place on greased cookie sheet. I like great big old "cat-head" biscuits, but some of y'all might prefer dainty biscuits. You're the master of your biscuits ... do whatever flips your trigger.

Bake your biscuits 7 to 10 minutes until they are lightly browned on top and bottom. These biscuits can be frozen for three or so months.

"No Recipe" Casserole From: NadYoung
1 part protein food (meat, cheese, egg, etc.)
2 parts cooked starch food (pasta, rice, noodles, potatoes, etc.)
2 parts cooked veggies (beans, broccoli, tomato, etc.)
Sauce to moisten (gravy, soup, etc.)
Crunchy topping (corn flakes, bread crumbs, etc.)
Seasonings as desired (salt, pepper, garlic ...)

Mix and bake in casserole at 350º until bubbly.

Baked Ziti Florentine From: SouthernAngel

1 pound ziti pasta
1 tablespoon olive oil
8 ounces ground beef chuck
1 cup chopped onion (whoof!)
1 can (28 ounces) crushed tomatoes
1 tablespoon minced garlic
2 teaspoons Italian herb seasoning (oregano and thyme)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup cottage cheese
1 1/2 tablespoons grated Parmesan cheese

Cook ziti in large pot of boiling water according to package directions. Drain and leave in a colander. Heat oil in same pot. Add ground beef and onions and cook over medium-high heat, breaking up beef with wooden spoon, 4 minutes or until beef is no longer pink. (I would drain off the excess grease here ... the recipe doesn't call for this - daggum yankees.)

Stir in tomatoes, garlic, Italian seasoning, salt and pepper. Bring to a simmer, cover and cook 12 minutes for flavor to develop. Stir in spinach and cook 3 minutes longer. Remove from heat. Heat oven to 375º. Have a 13x9-inch baking dish ready. Stir cooked ziti and cottage cheese into spinach sauce until blended. Spoon into baking dish. Sprinkle with Parmesan cheese, and bake 30 minutes, or until top is golden.
Veggie Lasagna From: NadYoung
12 lasagna noodles cooked slightly
2 cups ricotta cheese
2 cups cottage cheese
2 eggs beaten
Salt and pepper
1/2 pound raw spinach chopped
2 tablespoons wheat germ
Pinch nutmeg
1 pound mozzarella grated
1/2 cup Parmesan grated
3-4 cups sauce (use your own or ready-made)

Mix ricotta, cottage cheese, eggs, wheat germ, salt and pepper, nutmeg and spinach in a bowl. In casserole layer: sauce, noodles, 1/2 filling, sauce, 1/2 mozzarella, noodles, filling, sauce, mozzarella, noodles, sauce, and Parmesan. Cover and bake 35 min at 375. Uncover and cook 10 minutes more. Let stand 10-15 min before serving.
Chicken Parmesan Casserole From: NadYoung
2 whole chicken breasts
2-1/2 pounds tomatoes peeled and chopped
4 tablespoons oil
2-3 sprigs basil chopped
Salt and pepper
1 cup grated Parmesan
1/2 pound mozzarella grated

Sauté breasts in butter until lightly browned on both sides. In saucepan heat oil and add tomatoes and basil. Cook until tomatoes are soft and thick. Season with salt and pepper. Spread a little on bottom of casserole an place breasts on top. Cover with layers of sauce and cheese. Top with cheese and bake at 375 for 40 minutes.
Lasagna Rolls with Wilted Spinach From: SouthernAngel

This is a pretentious way to serve commercially prepared spaghetti sauce.

1 tablespoon oil
1 clove garlic, chopped
2 bunches fresh spinach
2 carrots, grated
2 cups ricotta cheese
Salt and pepper to taste
1/2 pound lasagna noodles, cooked
2 cups spaghetti sauce, heated
1/4 cup Parmesan cheese

In a large skilled, heat oil and sauté garlic. Add spinach and grated carrots. In a bowl, combine spinach mixture with ricotta cheese and season with salt and pepper. Lay lasagna noodles flat and spread cheese mixture over noodles. Roll up the noodle. On a large serving dish or plate, ladle spaghetti sauce. Place rolled up noodles on sauce so that the spiral pattern is on top. Sprinkle with Parmesan cheese and serve.

Goulash Casserole From: NadYoung
1 pound ground beef
2 cans tomato sauce
1 can tomato paste
1 pound elbow pasta cooked
1 small onion
1 tablespoon oregano
Salt and pepper to taste
1 pound mozzarella

Brown meat and onion. Add tomato sauce, paste and seasonings. Add pasta and put in casserole. Cover with cheese and bake at 350 for 1 hour.
Chicken Pot Pie From: NadYoung
1/2 cup flour
Pinch salt
2 tablespoons margarine cold
1 tablespoons ice water
1 cup chicken broth
3 cups new potatoes diced
1 cup onion chopped
2 cups mixed frozen veggies
1 tablespoon cornstarch
1/4 cup cold water
1/2 pound chicken cooked, cut-up
2 tablespoons parsley chopped

In bowl, mix flour and salt. Cut in margarine until pea size pieces. Add ice water and stir until dough forms ball. Cover bowl and set aside. In saucepan, bring to boil: broth, potatoes and onion. Simmer until potatoes are tender. Add veggies and return to boil. In bowl, stir together cornstarch and 1/4 cup cold water until smooth. Add chicken and cornstarch to pot. Simmer 1-2 minutes or until sauce thickens. Stir in parsley. Place chicken mixture into casserole and set aside. Roll out dough on floured work surface and place over casserole. Bake at 400 for 15-20 min or until pastry is golden.

Or, take the easy way out and use pre-made frozen pie crusts!

Manicotti From: SouthernAngel

This serves 4 to 6 people.

2 pounds ricotta cheese
1/2 pound shredded mozzarella cheese
3 ounces grated Romano (or Parmesan) cheese
2 tablespoons or so chopped parsley
2 eggs
Salt and pepper
1 tablespoon chopped garlic (I prefer mashed garlic, myself)
1 pound manicotti shells
Prepared spaghetti sauce

Preheat oven to 350º. In a large bowl, mix ricotta, Romano, parsley, eggs, salt, pepper, and garlic; set aside. Cook manicotti shells in 5 quarts boiling salted water for 5 to 6 minutes; pasta must be on the firm side. Drain and rinse with cold water. Using spoon or a pastry bag, fill manicotti shells with cheese mixture. Pour part of spaghetti sauce in a baking dish. Arrange filled manicotti shells in pan and pour remaining sauce over all. Cover and bake for 35 minutes. Remove and sprinkle additional Romano and mozzarella cheeses. Return to oven until cheese is melted.

Easy Chicken and Broccoli Casserole From: NadYoung
1 cup uncooked rice
1 cup grated cheddar cheese
2 cups chicken, chopped and cooked
1 1/2 cups frozen broccoli
1 can cream of mushroom soup
1 1/2 cups chicken broth

Cook rice and mix everything together. Pour in 9X13-inch casserole dish and bake at 350º for 20-30 minutes.

Easy Casserole From: SouthernAngel

I got this recipe from an online mom that says, "This recipe has been in my family for years."

1 pound hamburger

1 large onion

30 minutes before your dear husband arrives home, put burger in a skillet on high and burn to a crisp. Fan smoke detectors. 5 minutes before your dear husband arrives, cut onion and deeply inhale the fumes until tears are flowing freely down your face. When husband arrives, sob uncontrollably and then offer to take him out to dinner.

Clean Your Plate Casserole From: Kim
8 oz. egg noodles
1 lb. ground beef
1 16-oz. can stewed tomatoes
1 8-oz. can tomato sauce
2 teaspoons salt
2 teaspoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 c. sour cream
3/4 cup chopped green onion
3 oz. cream cheese
1 1/2 cups shredded cheddar cheese

Cook noodles. Brown ground beef, drain. Add next 7 ingredients. In a medium size bowl mix sour cream, onions, and cream cheese, Mix beef mixture w/ sour cream mixture. Combine w/ noodles in a 13x9 dish. Cover w/ cheddar cheese. Bake @ 350° for 30 mins.

Tena's Mac-n-Cheese From: Tena

1. Preheat oven to 350 degrees
2. In a large pot, bring lightly salted water to a boil
3. Add 2 cups uncooked elbow macaroni
4. Cook according to package directions
5. Drain and rinse with cold water
6. Pour pasta into a 3 quart baking dish
7. In a saucepan, melt 1/2 cup butter
8. Stir in 1/2 cup flour
9. Gradually stir in 1 cup milk and 1 cup sour cream
10. Add: 8oz Velveeta cheese (cubed), 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon dry mustard
11. Cook over low heat, stirring constantly, until bubbles and thickens
12. Toss macaroni with 2 cups grated sharp cheddar cheese
13. Pour sauce over macaroni and mix thoroughly.
14. Bake, uncovered, for 1 hour or until bubbly and brown

Yield: 6 servings.

Keisha's Pizza

Just pick up the phone and order pizza.

Texas Chicken Casserole From: Swan Lady

1 can Cream of Mushroom

1 can Cream of Celery

1 can Cream of Chicken

1 can Cheddar Cheese Soup

1 can Rotel Diced Tomatoes <optional>

2 lbs boneless, skinless chicken breast

1 pkg grated cheddar cheese

1 box linguine noodles

In crock pot combine all canned items, stir and simmer on medium or low for 45 minutes. About 30 minutes into this.....brown chicken in 1 tbsp of butter in skillet...Slice or peel chicken into pieces and add to crock pot. Simmer for another hour.

<At this time you can feed the baby!>

Cook linguine.....drain water. Pour noodles into casserole dish, pour sauce over it.....mix little bit......top with cheese and bake in oven at 350 until cheese becomes bubbly and brown.

Serve with salad and bread.

Lazy Lasagna From: Dawn

1 pound ground beef, browned

1 jar of spaghetti sauce, whatever you prefer

3 cups Penne pasta, or twists, cooked al dente

1 small bowl of cottage cheese

Optional: mushrooms, onions, green peppers

1 med. bag shredded mozzarella cheese

Parmesan cheese

Mix first four ingredients in bowl, pour into sprayed casserole dish, pour cheese over top and shake some Parmesan cheese over the top, bake at 325º for 35 or 40 minutes, or until cheese is melted the way you like it. YUMMY!!!!!!!

Disa's Spaghetti

1 lb ground beef
1 small onion, diced
2 fresh cloves garlic, smashed
2 15-oz cans tomato sauce
1 can water
1/2 tsp Oregano
1/2 tsp Basil
1/2 tsp Crushed Bay Leaves
1/2 tsp Majoram
1/2 tsp Ground Rosemary
1/2 tsp Salt
1/2 tsp Pepper
1 pkg spaghetti sauce mix (makes sauce thicker)
1 small can mushrooms (optional)
8 oz thin spaghetti noodles

Brown ground beef, onion, and fresh garlic. Drain excess fat. Add tomato sauce, water, all spices and simmer for 35-40 minutes. Boil spaghetti noodles according to package directions. When noodles are tender and sauce has simmered, pour sauce over noodles and mix together. Add Parmesan cheese for taste.

Freeze remaining leftovers for a real quick meal!

Chicken-Broccoli Casserole From: Disa

3 cups shredded or diced chicken breast
1/2 cup chopped onion
2 fresh cloves garlic, smashed
1 regular can cream of mushroom soup
1 regular can cream of chicken soup
4 oz cheddar cheese, shredded
1/2 cup milk
2 cups chopped broccoli
8 oz egg noodles
1 cup bread crumbs or crushed potato chips

Cook egg noodles according to package directions.

Combine onion, garlic, mushroom soup, chicken soup, cheese, and milk.

In rectangular baking dish, spray dish w/ nonstick cooking spray. Spread chicken in bottom of dish. Spread cooked noodles on top of chicken. Spread broccoli on top of noodles. Pour soup mixture on top of broccoli. Sprinkle bread crumbs or crushed chips on top.

Bake at 400 degrees for about 30 minutes, or until soup bubbles. Serve and freeze uneaten portion for later quick suppers.

Jackpot Casserole From: Dawn

In a bowl add:

1 can whole kernel corn with juice

1 can cream style corn

1 stick marg. melted

1 cup Velveeta processed cheese, diced

1 cup whole milk

Salt and pepper to taste

Preheat oven 350º. Spray casserole dish well, then dump all in dish and bake 30 minutes covered, and 30 min uncovered. Stir and let set 5 minutes and enjoy. I promise if you like corn, cheese, and pasta you will love this, its great with BBQ Chicken.

Had a Baby Casserole From: Donalyn

1 pound ground beef
1 can of cream corn
1 can whole kernel corn (I like the confetti corn with diced red and green bell peppers)
1 can black beans (or pintos if you prefer)
1 package of your favorite taco seasonings OR
1 table spoon ground cumin
1 teaspoon dry mustard
1 teaspoon garlic powder
Salt and Pepper to taste
1 Package cooked egg noodles
1 bag grated Velveeta cheese (or grate you own about 2 cups)

Brown ground beef add seasonings, then added canned goods (not drained). Cook on low heat while you cook the noodles. Cook noodles according to package instructions (cook to al dente). Toss noodles in meat and veg mixture -- mix well. Pour 1/2 of mixture into well greased disposable casserole dish. Top with 1/2 of grated cheese. Pour in rest of mixture, and top with remaining half of cheese. You can also top this is crumbled tortilla chips, but do not add them until after you take them this from the freezer. Allow casserole to cool before freezing. Cover casserole in foil then in the plastic lid that come with the casserole dishes. When you are ready to cook, preheat oven to 350. You will remove plastic lid, but cook covered in foil (if you decide to add tortilla chips, I would cook the first half of the time covered, then add the chips, then cook remaining time uncovered). Cook for 35 - 40 minutes. This is one of those meals I simply serve with a bag of tortillas, salsa, and a bagged salad.

Sour Cream Chicken From: Donalyn
Meat from one boiled chicken (diced)
1 16 ounce container Sour cream
1 can Cream of Chicken (or mushroom) soup
1/4 finely diced celery
1/4 cup finely diced onion (optional)
1 package sliced almonds
1 bag grated cheese (I like the grated Velveeta)

EASY - mix all the ingredients together, and place in casserole dish. Cool, cover, and freeze. Cook covered on 350 for 40 minutes or until bubbly all over. I serve this with rice (over rice actually), and when I make this for someone who just had a baby, I usually take them a bagged salad, a nice large fruit salad, and some homemade yeast rolls - which you can also make ahead cook to barely starting to get brown, then freeze and simply brown the rest of the way when you are ready to serve them.

Ideas:

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