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Here are some recipes for casseroles that can be frozen. When my sister had her first baby, the neighbors brought in meals for a few days. I was helping her at the time because the baby had jaundice and was in the hospital for 10 days. Anyway, each and every night I was there, we ate Tater Tot casserole. The game was to find the Tater Tots in the dish. LOL. And in honor of that memory, I have included a recipe for Tater Tot Casserole. :) (And in looking for these recipes, I realize just how long it has been since I made a casserole, a very long time.)

Layered Casserole The taste will remind you of beef stroganoff with the added flavor of tomato sauce. I leave out the sugar.

Ingredients:
8 ounces fresh pasta
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup shredded Cheddar cheese
6 green onions, thinly sliced
1 1/2 pounds browned and drained ground beef
2 (8 ounce) cans tomato sauce
1 tablespoon white sugar
2 tablespoons shredded Cheddar cheese

Directions:
1 In a large pot of boiling salted water cook pasta until al dente. Drain well.
2 In a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom.
3 In a medium size bowl combine the sour cream, cream cheese, shredded Cheddar cheese, and chopped green onions. Spread mixture over cooked pasta in baking dish.
4 In a small bowl combine the sugar, tomato sauce, and cooked ground beef. Layer this on top of the sour cream mixture in the baking dish. Sprinkle with additional shredded Cheddar cheese, if desired.
5 Refrigerate casserole overnight. Remove from refrigerator one hour before baking.
6 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Allow to stand 10 to 15 minutes before serving.
7 If freezing casserole, allow to come to room temperature for one hour before baking.
Makes 8 to 10 servings

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Chicken & Rice Casserole

1/2 c. butter or margarine
1 1/2 c. raw rice (Uncle Ben's is best)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c. chicken broth
4 c. boiled, boned, cut-up chicken or turkey
cornflake crumbs

Put butter in 2 1/2 quart casserole and melt. Mix all other ingredients together and stir in butter. Top with cornflake crumbs. Bake at 275 degrees for 2 hours. This freezes really well. My sister adds green peas for color.

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Tater Tot Casserole

1 lb. ground beef
1 pkg frozen mixed vegetables
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag frozen Tater Tots
Grated cheese, if desired

Brown beef; place in bottom of 2 qt. casserole. Drain vegetables; sprinkle on top of beef. Mix soups. Spread over vegetables; top with frozen Tater Tots. Bake at 350* for 45 minutes. Sprinkle with cheese.

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Mexican Chicken Casserole

* 4 boned chicken breasts, cooked, cubed
* 1 can tomatoes with green chilies
* 1 can cream of mushroom soup
* 1 can cream of chicken soup
* 1 can taco sauce, (4 oz)
* 1/2 cup chicken broth
* 1 package taco chips (I use corn tortillas if freezing)
* 1/2 cup grated American cheese or Classic Melts blend of Cheddar and American

Combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350 degrees until bubbly and hot. Serves 4.