Ham ‘N Cheese Quiche

I don’t think you can go wrong with a quiche.  They are easy, good, freeze well and people seem to love them.  You add a nice salad and you have dinner.  Add some fruit and you have a good hearty breakfast.

Ham ‘N’ Cheese Quiche 

Yield: 2 quiches (6 servings each)

2 pastry shells (9 inch)
2 cups diced fully cooked ham
2 cups (8 ounces) shredded sharp cheddar cheese
2 teaspoons dried minced onion
4 eggs
2 cups half and half cream
1/2 teaspoon salt
1/4 teaspoon pepper

  1. Line unpricked pastry shells with a double thickness of heavy duty foil.  Bake at 400 for 5 minutes.  Remove foil, bake 5 minutes longer.
  2. Divide ham, cheese and onion between the shells.  In a bowl, whisk eggs, cream, salt and pepper.  Pour into shells.  Cover and freeze for up to 3 months.  Or cover edges with foil and bake at 400 for 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let stand for 5-10 minutes before cutting.
To Use Frozen Quiche:  Completely thaw in the refrigerator.  Remove from the refrigerator 30 minutes before baking as directed.

Notes:  Super easy and quick!  I have wanted to use shredded swiss and see how it tasted but have not done it yet. 

Creamy Chicken Casserole

This is an easy recipe.  I got it from Taste of Home, Fall Freezer Meals, October 27, 2010.  I love how it makes two so I can freeze one.  It helps a lot on those busy nights where you just don’t want to cook.  Yet for some reason the people in your home want to eat!  😉
Creamy Chicken Casserole  Yield: 2 Casseroles (5 servings each)
4 cups uncooked egg noodles
4 cups of cubed cooked chicken
1 package (16 ounces) frozen peas and carrots
2 cups milk
2 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chopped onion
2 tablespoons melted butter
1/2 teaspoon salt
1/2 teaspoon pepper
  1. Cook noodles according to package directions.  Meanwhile, in a large bowl, combine the remaining ingredients.  Drain noodles; add to chicken mixture.
  2. Transfer to two greased 8 inch square baking dishes.  Cover and freeze one casserole for up to 3 months.  Cover and bake remaining casserole at 350 degrees for 30 minutes.  Uncover and bake 10-15 minutes longer or until heated through.
To Use Frozen Casserole:  Thaw in refrigerator overnight.  Remove from refrigerator 30 minutes before cooking.  Cover and microwave on high for 10-12 minutes or until heated through, stirring twice.
Notes:  Make sure you use a microwave safe pan!!  I used the disposable pans before reading the reheating directions.  Not a big deal I just threw it in the oven and baked it.  Instead of the frozen peas and carrots I have used frozen mixed vegetables.  Good either way.