Pizza Pasta Casserole

2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni

Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle each with cheese and top with pepperoni. Cool if needed, then cover and freeze.

To cook: Thaw casserole in fridge overnight. Bake at 350F for 35-40 minutes or until heated through.

Crockpot Easy Swiss Steak

2 to 2 1/2 lbs. round steak
1 pkg. onion soup mix
1/4 c. water
1 (10 oz.) can cream of mushroom soup

Cut steak into 5 to 6 serving size pieces. Place in crock pot. Add dry onion soup mix, water and soup. Cover and cook for 6 to 8 hours. Excellent with mashed potatoes. If you like lots of gravy use 2 packages soup mix and 2 cans of soup.

Crockpot Ham and Potato Casserole

See Crockpot Ham and Potato Casserole recipe from November.

Mexi Beef Casserole

Mexi Beef Casserole Freezer Recipe

1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce

Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9x13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)

On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!

Lemon Chicken*

Ingredients:
3 teaspoons dried thyme
3 teaspoons salt
3/8 teaspoons garlic powder
1 cup lemon juice
3 pounds chicken, pieces
3 cups rice, uncooked

Directions: Mix all the spices and lemon juice in a bag. Add chicken pieces and freeze. When thawed, preheat oven to 450. Arrange chicken skin-side down in a baking dish treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over, baste it. Bake 15-20 minutes longer or until chicken is tender and no longer pink when cut along the bone. Prepare rice according to package. Serve chicken over rice.