The Big Freeze

This weekend I will be cooking up a few things to freeze. First of all, I finally found a recipe for the Panera Cheddar Brocolli soup online! I am going to attempt this, and then freeze the extra in bowls for quick access (since I could eat this almost 24/7). Also, I am going to bake my new favorite, chicken noodle casserole, and freeze half of it-because it makes a LOT. Now that we have two refrigerators equaling more freezer space, I can do fun things like this!

I thought I would share the recipes to perhaps inspire you? Happy cooking!

Panera Cheddar Brocolli Soup

Ingredients:

1 tablespoon butter melted 1/2

medium onion chopped

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half

2 cups chicken stock or bouillon
1/2 pound fresh broccoli1 cup carrots, julienned
salt and pepper to taste

1/4 teaspoon nutmeg

8 ounces grated sharp cheddar
Directions:
Saute onion in butter. Set aside. Coook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes. Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.

Chicken Noodle Casserole (Anita Blankman's recipe)

Ingredients:

2-3 chicken breasts/cut up into cubes or shredded, seasoned & pre-cooked at 350 degrees for 45 minutes

M-L bag of wide egg noodles

1-2 cans of cream of chick. soup

1 lb. velveeta cheese, cubed

4 cans of chicken broth

1 sleeve of saltine crackers

1 stick of butter

Directions:

In a large saucepan add chicken and broth, bring to a boil. Add noodles and cook for 10 minutes. Turn down to L-M. Add cream of chicken soup. Add cheese bits at a time until melted. Can also sprinkle with extra shredded cheese if you desire. Pour into a 9x13 greased pan (large/deeper) Make sure it's a bit soupy, if not, add 1/2 of soup can of water to mix. Melt the butter in a seperate pan and pour into a large zip lock bag with crackers and crush them until they become a fine blend. Sprinkle over the top of the casserole evenly. Put in the oven at 350 degrees for 30-45 minutes. You will know when it's done because the sides will be bubbling.