Going through some piles I've got hanging around. I've found two recipes for the freezer - but they're pretty old. One is from Better Homes & Gardens from 1993 and the other is a recipe card from one of those in the mail packages. I didn't get it - someone else did. The picture is definitely from the late 70's- early 80's I'd say (found a date - 1984!). Anyway - I've not tried either of these but I have found them online so I would gather that others have. The nice thing though is that the Beef one doesn't have Cream of Soup :) For the Pimiento Chicken - I'd just use 4 boneless chicken breasts now-a-days.
Florentine Beef Casserole
Preparation time: about 30 min.
Baking time: 15 to 20 min
35 to 45 min if refrigerated
1 1/2 to 2 hours if frozen
Baking temperature 350 F
If frozen: 300 F
For 2 Servings: Half of the ingredients
For 8 Servings: Double the ingredients but use only 1 2/3 cups beef broth
Spinach and ground beef combined with other favorite flavors familiar to Italian cookery, identify this one-pot meal. You can prepare it ahead and bake it just before serving. You can also prepare the casserole, cover and freeze it for baking 1 to 3 weeks later.
For 4 Servings you will need:
1 pound lean ground beef
1 medium sized onion, chopped
1/4 lb fresh mushrooms, sliced
1 clove garlic, minced
1 tsp dried oregano leaves
1 Tbsp olive oil
1 tsp salt
1/4 tsp pepper
2 Tbsp all-purpose flour
1 Cup beef broth
1 cup sour cream
1 pkg (10 oz) frozen chopped spinach, cooked and drained
4 oz sliced Mozzarella or Jack cheese
Brown ground beef, onion, mushrooms, garlic and oregano in olive oil in heavy frying pan over medium to high heat. Add salt and pepper. Stir in flour.
Add beef broth and cook until thickened. Stir in the sour cream. Add drained spinach.
Put meat mixture into a 1 1/2 quart casserole.
Cut cheese into strips and place on top of meat, criss-crossing the strips to decorate.
Bake at 350 F for 15 to 20 minutes or until casserole is heated through and cheese is just melted.
Good served with Antipasto Salad, hot French Bread and fresh fruit for dessert.
From My Great Recipes Packet 5- 1984
From Better Homes and Gardens, October 1993
2 whole medium chicken breasts, skinned, boned, and halved lengthwise
1 Tbsp cooking oil
3/4 cup chopped onion
2 cloves garlic, minced
3/4 cup parboiled (Converted) rice, uncooked
1 cup sliced fresh mushrooms
14 1/2 oz can chicken broth
1/2 cup dry white wine
1/8 tsp saffron, crumbled
1/4 tsp pepper
1 1/2 cups frozen peas, thawed
2 oz sliced pimiento, drained
Grated Parmesan cheese
In a skillet cook chicken in hot oil about 6 minutes or till no pink remains, turning once. Remove; keep warm. Cook onion and garlic in oil til tender. Stir in uncooked rice and mushrooms. Add broth, wine, saffron, and pepper. Bring to boiling; reduce heat. Cover, simmer 20 minutes or till tender. Stir in peas and drained pimiento; heat through. Serve chicken over rice; top with Parmesan.
To freeze: Cool 15 minutes. Spoon into 4 individual oven or microwave-safe casseroles and freeze.
Conventional heating directions: To reheat, bake frozen casseroles, covered, in a 350 F oven for 1 to 1 1/4 hours.
Microwave directions: Cook 1 or 2 frozen casseroles, covered on 70% power (medium-high) til hot, rearranging once. Allow 8 to 10 minutes for 1; 13-16 minutes for 2 dishes. [Remember that microwaves are more powerful now]
Nutrition information per serving: 368 cal, 8g fat, 48mg chol, 26g pro, 42 g carb, 526 mg sod, 4g fib.