Jul 012001
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This is a recipe from the Holiday Freezer Cooking ebook. You can use any mixture of frozen vegetable in this recipe. This is one of our traditional family holiday recipes.

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Canned cream of chicken soup, undiluted (10.5 oz.)

2 cans (21 oz.)

4 cans (42 oz.)

6 cans (63 oz.)

8 cans (84 oz.)

10 cans (105 oz.)

12 cans (126 oz.)

Diced onion

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Diced celery

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

Frozen mixed vegetables

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.

Seasoned croutons OR

6 oz.

12 oz.

18 oz.

24 oz.

30 oz.

36 oz.

Toasted bread cubes*

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Cheddar or American cheese, shredded

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Assembly Directions:
Combine soup with the onion and celery. If the vegetables are frozen in clumps, break them apart. In a large bowl, toss the frozen vegetables with the croutons or bread cubes. Stir the sauce mixture into the vegetable mixture.

Freezing Directions:
Place the entire mixture into a labeled one-gallon freezer bag(s). Remove the excess air, seal and freeze.

To Serve:
Thaw bag thoroughly and bring to room temperature for two hours. Place mixture into an oiled baking dish. Top with shredded cheese. Bake at 350 degrees for 30 minutes until vegetables are soft and cheese is melted. This could also be cooked in the microwave, but the croutons will not be crunchy on top. Cook in a covered microwave safe container without the cheese at 100 percent power for 10 minutes. Stir once, then top with cheese. Cover and continue cooking at 100 % power for 5-7 more minutes until the vegetables are fork tender and the cheese is melted and bubbly.

Lower Fat Options:
Big Book of Freezer Cooking owners may use 3 C. of the Fat-free White Sauce recipe as a substitute for every 2 cans of soup. You may, of course, purchase fat free or low fat canned soups. The cheese topping may be omitted or substitute low fat or fat free cheese. Read crouton package labels. Some are baked without added fat, some are fried. Toasted bread cubes are a good option.

*To toast bread cubes, cut bread slices into 1/2” to 1” cubes. Place in a single layer in an ungreased rimmed baking pan and bake at 300 degrees for 10 minutes. Turn the cubes with a spatula, then continue baking until browned. Cool in the pan.

Freezer Storage Time:
Baked: Refrigerator (40°): 4-6 days, Freezer: 2-3 months
Unbaked: Refrigerator (40°): 2-4 days, Freezer: 2-3 months
* If you use the bread cubes, you can add seasonings to the sauce if you wish. Add 1/4 teaspoon of garlic powder, 1/4 teaspoon of oregano, and 1/4 teaspoon of parsley flakes.

Nutritional Info:
Per Serving: 431 Calories; 24g Fat (49.3% calories from fat); 18g Protein; 37g Carbohydrate; 5g Dietary Fiber; 50mg Cholesterol; 1410mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1-1/2 Lean Meat; 2 Vegetable; 4 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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