I am on call for jury duty this week (I didn't have to go in today, but I don't know about tomorrow or the rest of the week) so I made a few casseroles over the weekend and froze them, to reheat in a pinch.
Here are two recipes for very easy casseroles that everyone in my family (even picky Claire) swoons over. I am sorry I do not have photos to accompany these two recipes (instead, I took a photo of where I am sitting right now), but to be honest, they're not that pretty. Casseroles are casseroles. :) I am lumping them together here because they both require spinach noodles.
The second one has specific freezing instructions, but you can also freeze the first one before baking and then thaw and bake it later, although tack on a few minutes to the time if it is still cold from the fridge. (I've done this and it turns out fine.)
The first one is a little borderline tacky (although some folks think casseroles in general are tacky, but those people must not be trying to feed a family in a hurry, and I say, long live casseroles) because it takes canned chicken and mushrooms, but I'm telling you, it tastes good. It's all those onions and butter and cheese. :) But if you strenuously object, you could use two cups of uncanned chicken. :)
I cannot remember where I got these recipes, but I am pretty sure the "Emilie" is author Emilie Barnes.
Chicken and Noodles
10 oz. spinach noodles
1 c. milk
2 cans (about 6 oz. each) chunk white chicken
1 can (4 oz.) mushroom stems + pieces, drained
1 small onion, finely chopped
1/4 c. grated Romano cheese
2 T. melted butter
1/8 t. pepper
Cook noodles as directed on package; drain. Toss with remaining ingredients. Pour into ungreased 2-qt. casserole. Cover and cook in 350 degree oven until hot, about 30 minutes. Stir before serving. Serve with additional Romano cheese if desired.
Emilie's Noodle Bake
1/4 t. salt
1 t. oil
8 oz. spinach noodles (or more ... sometimes I use more)
1 lb. seasoned ground turkey (if you can only find plain, add a little garlic powder and celery powder)
2 c. spaghetti sauce (I like Ragu Roasted Garlic because it's sweet)
2 c. lowfat cottage cheese
Cook pasta 7 to 10 minutes (big range of time there, but basically until done ... the spinach noodles I buy come in little nests and it doesn't tell you how long to cook them ... mine are usually done at 9 minutes) and rinse in cold water. Brown turkey and combine with remaining ingredients. Place in casserole, cool, and freeze. Thaw when needed and reheat at 350 for 20 to 30 minutes.