Since there won't be a single day available any time soon to cook a months worth of meals, I've decided to make one huge meal each day at nap time (Sadie and Maggie nap at the same time so far, which is such a blessing!) and today I was able to freeze four meals for our family. Here's the recipe I used:
2 onions, chopped
1 cup butter
6 12 oz cups evaporated milk
2 20 0z pkgs frozen broccoli, cooked
6 10 0z cans cream of mushroom soup
2 16 oz jars Mexican process cheese sauce
Saute onions in butter until tender; spoon into slow cooker. Stir in remaining ingredients. Cover and cook on low setting for 2 to 3 hours, until heated through.
The original recipe, which I doubled, was in one of my mom's country casserole cookbooks and is by Angela Britton.
We ended up with enough soup to almost fill four gallon freezer bags and it tastes great! Tomorrow I'll be making one of my favorite recipes: Chicken Bulgur Shila!