It is spring cleaning time for the freezer — sorting through bags of frozen vegetable and other edibles that may have slipped to the bottom — out of sight, out of mind.
This week’s recipes offer ideas for using some of those frozen products that have accumulated over the past two or three seasons.
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Tater Casserole
2 lbs. ground meat
1/2 onion, chopped
1/8 cup Worcestershire sauce
1 tbsp. barbecue seasoning
1/2 tsp. salt or substitute
1/2 tsp. pepper
1 bag Tater Tots
8 oz. shredded spicy cheese
8 oz. shredded cheddar cheese
1/2 cup cooked, crumbled bacon, optional
Brown meat, add onion and cook until soft. Stir in seasonings and sauce.
Place mixture into a greased 9x13 inch pan. Spread on spicy cheese. Place the Tater Tots over the cheese. Bake at 375 degrees F for 25 minutes. Do not cover.
Spread with cheddar cheese, return to oven and bake until all cheese melts. Serve while hot, with sour cream.
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Chicken Noodle Casserole
1 lb. egg noodles
2-3 cups cooked chicken, cubed
1 can cream of chicken soup
1 can mushroom soup
1-16 oz. bag frozen peas and carrots
3/4 cup cream
2/3 cup parmesan cheese, grated
1/2 cup cheddar cheese, grated
1/3 cup seasoned bread crumbs
2 tbsps. butter, melted
1 tsp. garlic salt
kosher salt and pepper, to taste
Preheat oven to 375 degrees F. Cook noodles according to package directions. Drain and set aside.
Combine soups, cream, chicken and noodles and salt and pepper. Add frozen vegetables and cheddar cheese. Pour into a large casserole dish.
Toss crumbs with parmesan cheese and melted butter. Sprinkle over top of soup mixture.
Bake 30-35 minutes until sauce is bubbly. Cool for five minutes. Transfer to serving dishes and garnish with more cheese. Makes 8 servings.
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Beet Salsa
2-3 frozen beets
1 tbsp. coarse grain mustard
1 tbsp. lemon juice
2 tbsps. fresh dill, chopped
1/4 cup grated onion
Thaw beets that have been cooked then frozen. Chop into small pieces or use a potato masher to make finer texture.
Combine mustard and lemon juice in a small bowl. Add dill and grated onion. Add to beet mixture and mix well. Season with salt and pepper. Spices may be adjusted for taste. Chill and serve.
Joyce Walter can be reached at ronjoy@sasktel.net
