I don't know just how long you can stand, but here are some easy casseroles that can be frozen.

CREAMY CHICKEN ENCHILADAS
Servings: 6

2 large onions -- thinly sliced
2 cups cooked chicken -- chopped
1/2 cup roasted red peppers -- chopped
6 ounces cream cheese -- cubed
2 tablespoons butter
1 package flour tortillas
1 large green enchilada sauce -- can
8 ounces Monterey jack cheese -- grated
salt -- to taste

In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9X13 baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375
degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes. Makes
approximately 12 enchiladas.

MOTHER'S FRESH BROCCOLI AND HAM CASSEROLE

8 oz. macaroni (small elbows,
small shells or other), cooked
1/4 c. margarine
1/4 c. flour
2 1/2 c. milk
3/4 c. sharp Cheddar cheese, grated
1 tsp. grated onion (optional)
1 tsp. dry mustard
1 c. mayonnaise
1 c. diced leftover ham
2 c. cooked, chopped broccoli
2 tsp. salt
1/8 tsp. pepper
1 c. corn flakes or bread crumbs, mixed in 2 tsp.
melted margarine

Cook macaroni. Rinse with boiling water. Make white
sauce of margarine, flour and milk. Add cheese, onion and
mustard. Fold in mayonnaise, ham, broccoli and seasonings.
Top with corn flakes or bread crumbs which have been mixed in melted margarine. Bake in 2 quart casserole at 375 degrees for 25 to 30 minutes or bake in several smaller casseroles. Freezes well.

Gina's Chicken Casserole Supreme

4 skinless, boneless chick breasts
1 can cr. of mushroom soup
3 T. olive oil
3 garlic cloves, pressed
salt and pepper to taste
16 oz. sour cream
1 c. chicken broth (Superior Touch)**
1 c. sliced fresh mushrooms
1/2 large onion, chopped
8 oz. herb-seasoned stuffing mix
1/4 c. melted butter
10 oz. frozen broccoli spears, thawed and drained

**A little different this time: I added 1/2 c. golden raisins and 1 chopped apple to the broth and let it all simmer for about 8 min. before adding to the stuffing mix. Yum!!!

Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned. Add garlic and saute for 1 more min. Cube meat and add to a bowl with all the skillet contents, sour cream and soup. Blend well. Pour mixture into a 2-qt. casserole dish. Mix together stuffing mix, butter and broth. Set aside. Lay broccoli on top of chicken in casserole, place stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce and a salad and add a veggie to supper.

MACARONI-HAM CASSEROLE

3 c. cooked macaroni
2 c. cooked ham, cubed
1 can mushroom soup
1 c. water
2 Tbsp. minced onion
1 c. grated American cheese

Cook macaroni as directed on package; drain. Combine
macaroni with ham, undiluted soup, 1/2 of the grated cheese, water and onion. Arrange in greased 2 to 2 1/2-quart casserole. Sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes. Uncover for last 10 minutes.

This is pure comfort food. Sometimes I roast a chicken just to have this the next day.

Chicken Noodle Casserole

1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated

Preheat oven to 350 degrees F.

Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7
minutes.

Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft
crumbs form.

Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add
stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and
blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.

Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs
and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.

Serve with buttered green beans and biscuits.

bon appétit!

Easy Day Before Casserole

7 oz. macaroni (uncooked)
1 can celery soup
1 can mushroom soup
1 small jar pimentos (optional)
4 oz. mushroom pieces
1 small onion, chopped
2 c. milk
1/2 lb Velveeta cheese diced
1/4 c. green pepper diced
2 c. ham, chicken or turkey, cooked and chopped
1 can water chestnuts, sliced

Combine all ingredients. Place in buttered 3 quart or 9x13 inch pan.

Refrigerate overnight. Remove from refrigerator 1 hour before baking.

Preheat oven to 350. Bake one hour, serves 8.