One of my favorite sites is Southern Plate. She has such delicious recipes and I love to read about her family during the depression days. This is one of her recipes. Please go here to find more.
2 cups small shell pasta, cooked and drained
3 cups frozen mixed vegetables, cooked and drained
2 cups shredded cheddar, divided
One can French fried onions, divided
2 cups shredded cooked chicken (can use canned chicken)
1 can cream of chicken soup
¼ cup milk
1 tsp pepper
1 tsp garlic powder
½ tsp salt
Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9×13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.
Freezing options: Instead of freezing this in your casserole dish, simply spoon it into a gallon ziploc bag. Lay the bag flat so that it will thaw out quicker and place it in your freezer. On the day you want it, take it out the night before and refrigerate or place in fridge that morning.
If you forget to do all of this, no sweat! Just microwave the bag until it thaws just a bit, pour into your casserole, and bake!
To bake a casserole that is still frozen, simply place in the oven while the oven preheats. This allows the casserole to thaw quickly and then bake to perfection!