Freezer Cooking, Part Two

A lot of you really liked my post about freezer cooking that I wrote a few weeks ago. If you missed it, you can find it here.


In this post, I’m going to share a couple more recipes that my mom and I made when we did our last freezer cooking day.

All of these recipes will keep in the freezer in an airtight container for up to 6 months. 


Mamaw Hopper’s Squash Dressing

This recipe is very similar to the chicken dressing recipe that I shared a few weeks ago. It has a cornbread base, but instead of chicken, it uses squash. My grandmother used to make this a lot, especially in the summer when she would have fresh squash from the garden.

  • 2 cups yellow squash (boiled, drained, and mashed)
  • 2 cups cornbread crumbs
  • 1/2 cup grated onion
  • 2 eggs
  • 1 can cream of chicken soup
  • Salt, pepper, and poultry seasoning to taste
  • 3/4 stick butter, melted

Moisten bread crumbs with a little water. Add remaining ingredients. If too thick, add more water until mixture pours easily into greased or sprayed casserole dish. Bake at 350 degrees for 25 to 30 minutes, or until lightly browned.

If you are going to freeze this dish, you don’t need to cook it before freezing. Just pour into your pan and cover tightly before freezing. When you’re ready to cook it, let it thaw completely and bake at 350 degrees for about 30 minutes, or until lightly browned.

Christina’s Easy Chicken Pot Pie


Chicken Pot Pie is one of my husband’s absolute favorite meals, and before I met him, I had never made one. I used trial and error a few times before settling on this easy recipe. 

My mom is a baker and makes breads and doughs look easy, but I totally cheat and buy my pie crust at the grocery store. You can definitely make your own crust if you have a recipe you love.

  • 4 chicken breasts, boiled and shredded
  • 1 can cream of chicken soup
  • 2 cups frozen mixed vegetables (peas, carrots, corn)
  • Salt, pepper, onion powder, parsley, and minced garlic to taste
  • 2 prepared pie crusts

In a medium pot, stir together shredded chicken and cream of chicken soup. Add a few tablespoons of water (or the broth left over from boiling the chicken) to thin the mixture. Mix together well and heat on medium heat. Add frozen vegetables and simmer on medium/low heat for 10 minutes. Stir in spices to taste and mix well.

Spread one pie crust into the bottom of a pie plate. Pierce the crust with a fork to prevent it from bubbling up. Pour the chicken mixture into the pie crust and top with the second crust. Pinch the top and bottom crusts together on the edges to seal and remove any extra crust. Cut ventilation slits in the top of the crust (I usually cut about 5 one inch slits in a star pattern in the center of the pie). Bake at 350 degrees for 45 to 60 minutes. Cover the edges with foil for the last 30 minutes to prevent them from burning. 

If you are freezing your pie, you do not need to cook it before freezing. Make sure to cover it well and place in the freezer. To cook it after freezing, allow it to thaw completely and bake following the directions above. 

Cheesy Squash Casserole

This is a new recipe that we tried for the first time for this freezer cooking session at the request of my husband. One of his favorite places to go out to eat is Moe’s BBQ, and they sometimes have squash casserole as one of their side dishes. He really likes it and wanted us to see if we could make something similar. My mom found this recipe on All Recipes and it is husband approved. It makes a great side dish for pretty much any meal. Click the link for the recipe. As with the rest of these, we did not precook this before freezing. To cook from the freezer, make sure you allow the casserole time to thaw and bake following the directions in the recipe. 

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