Quick Dinner Dishes—Make-ahead Meals

You can keep dinners from being a mad dash if you make the meals in advance.   This pair of make-ahead casseroles is easy and quick to prepare the night before, ready for no more than a few minutes of reheating just before dinner.

Vegetable Chicken Casserole

Make this dish ahead and just reheat in time for dinner.  This very hearty dish of chicken, noodles and vegetables deserves two thumbs up for taste, nutrition and ease.

Prep time: 25 minutes

Cook time: 20 minutes

Yield: 4 to 6 servings

Ingredients:

• 8 oz. medium egg noodles
• 1 cup water
• 1 ½ cups chicken broth
• 16-oz. package frozen broccoli, cauliflower and red peppers, thawed
• 1 onion, chopped
• 2 cups chopped cooked chicken
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup shredded Swiss cheese
 

Directions:

• In a 3-quart microwave safe casserole dish, put in together the noodles, water and chicken broth.  Cover and microwave on high for 6 minutes, stirring once.  Add in the vegetables, chicken and onions.  Cook for 9 more minutes, or until vegetables are crisp-tender and noodles are tender.  Stir only once during cooking.
• Stir in half of the cheese and mix thoroughly.  Sprinkle remaining cheese on the casserole.  Cook casserole uncovered on high for about 3 minutes until cheese is melted. 
• To freeze casserole for future use, cook noodles as directed above and cool in the refrigerator until cold.  Add in the vegetables, onions, chicken, seasonings and half of the cheese.  Sprinkle the remaining cheese on top, wrap, label and freeze for up to 3 months.  To thaw and reheat casserole, thaw overnight in the refrigerator.  Microwave casserole on medium for about 3 to 5 minutes, stirring only once.  Microwave on high for 2 to 3 minutes, or until vegetables are crisp-tender and noodles are tender.
 

Alpine Meatball Casserole

Well-herbed pork-beef meatballs and rice are baked in thick and flavorful cream of mushroom soup to give you a hot and satisfying dinner.  Make this ahead and simply reheat for a no-fuss supper item.

Prep time: 25 minutes

Cook time: 45 minutes

Yield: 8 servings

Ingredients:

• ½ lb. ground beef
• ½ lb. ground pork
• 1 ½ cups shredded Swiss cheese, divided
• 1 egg, beaten
• ½ cup finely chopped onion
• ¼ cup chopped celery leaves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon allspice
• 1 cup cooked rice
• 10-oz. can condensed cream of mushroom soup
• ¾ cup milk
• 3 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 cups cooked rice
 

Directions:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the beef, pork, half of the Swiss cheese, egg, onion, celery leaves, nutmeg, allspice and 1 cup cooked rice, mixing gently.  Shape mixture into 1-inch meatballs and place on a large baking pan.  Bake in the preheated oven for about 20 to 30 minutes or until surface is browned. 
• In another large bowl, combine the remaining half of the Swiss cheese, soup, milk, garlic, Parmesan cheese and 2 cups cooked rice.  Add in the cooked meatballs and mix together gently.  Pour into a 3-quart baking dish and bake at the same oven temperature for 40 to 45 minutes or until the sauce bubbles in the edges.