Welcome to another addition of Freezer Cooking for Single Serving Casseroles. My freezer was about empty and I needed to fill it up. This time I looked to my own recipe binder of favorite recipes and I chose “Tuna Casserole” and “Chicken Tortilla Casserole.” Both are yummy! (This post may contain affiliate links. This means that if you purchase a product through a link we have here in the post, we may be compensated at no cost to you.)
First, I gathered the ingredients to make sure I had what I needed. You will see in the picture that the small crock pot is already cooking the chicken I need for one of the recipes. The recipes will be at the end of the post for you to print!
While the chicken was cooking, I boiled the pasta needed for the tuna casserole and I used that time to cut up ingredients needed for both recipes. This included cutting Corn Tortillas into bite-sized pieces as well as tomatoes. In addition, I already had green peppers and onions chopped and diced and frozen! Saved a little time.
Once the pasta was done, I put it into a bowl.
Then I added the remaining ingredients and mixed it well.
I placed the casserole in six mini-loaf pans and added shredded cheese to each one. I first wrapped the casserole in press and seal plastic wrap and then in aluminum foil.
Then I wrote the casserole name and cooking instructions, along with the month/year.
Then I placed them in the freezer and started on the last casserole.
Chicken Tortilla Casserole
By this time, the chicken was cooked, I drained off the broth and set aside in the refrigerator (I put it on my dogs’ food and they love it!). Then I quickly shredded the chicken (see here how easy it is do that!)
This recipe calls for you to mix up the liquid ingredients first, then add the other ingredients.
Here I added all the ingredients along with the Chili Powder which really makes this casserole!
After mixing the Chili Powder in, I placed the casserole into six mini-loaf pans, topped them with cheese, and covered with press and seal plastic wrap then with aluminum foil.
Then I, again, wrote the contents, date and instructions on top.
Ready for Freezer!
Here they are, nicely stacked in my freezer. This is a total to 12 single serving casseroles for later! The other two casseroles on the bottom that you see are what is left from my Cooking for Two freezer meals.
I hope you enjoy these recipes! Please let me know if you try them! Recipes are below.
Chicken Tortilla Casserole
One of the best chicken tortilla casseroles I have tasted!
- 1 10-3/4 oz can Cream of Mushroom Soup
- 1 4.5 oz. can Chopped Green Chiles
- 1 8 oz. container Light Sour Cream
- 1/2 cup Light Milke
- 1-1/2 tsp Chili Powder
- 1/2 tsp Cumin
- 2-1/2 cups Shredded Chicken
- 8 Corn Tortillas Chopped into bite-sized pieces
- 1 medium Green Bell Pepper Chopped
- 1 large Tomato Chopped
- 1-1/2 cups Shredded Sharp Cheese Whatever cheese you prefer
In large bowl, mix soup, chilies, sour cream, milk, chili powder and cumin until blended. Stir in Chicken, tortillas, bell peppers. Stir in tomatoes and one cup of the cheese.
Fill up six mini-loaf pans, leaving enough for additional cheese on top. Add the cheese, lightly press cheese into casserole.
Wrap each in plastic press and seal and aluminum foil. Record contents and cooking instructions on the top.
When ready, thaw the casserole, bake covered for 40 minutes in a 350 degree oven. Uncover and cook an additional 15 minutes.
Tasty Tuna Casserole
- 1 12 oz Bag Pasta Whatever you prefer
- 1/4 cup chopped onion
- 1-1/2 cup shredded Cheddar Cheese or any cheese you prefer
- 1 cup chopped green peppers
- 2 6 oz. can Tuna I used Albacore in water
- 2 10.75 oz can Cream of Mushroom Soup
Bring a large pot of lightly salted water to a boil. Cook pasta according to directions, then drain.
Preheat oven to 425 degrees. If you are freezing this casserole, you do not have to bake this before freezing.
In a large mixing bowl, thoroughly mix noodles with the remaining ingredients.
Transfer to either a 9x13 inch baking dish or single serving baking dishes (I use aluminum mini-loaf pans). Top with remaining cheese.
Bake at 425 degrees for 15-20 minutes. If frozen first, thaw, then bake.