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Help us feed families across America!


Here's how it works:

1) Follow the easy cooking and food safety directions provided to prepare your choice of one or all three casserole recipes.

2) Find the nearest location that can store and distribute your casseroles. We've provided a list below to help you get started. 

3) Take a picture of your casseroles and share it with us on social media before making your drop-off!

#NFLSIS    #NitForLife


Turkey Chili

2 lbs. ground turkey

1 lb. elbow macaroni

(2) 8-oz. cans of pinto beans drained

(1) 8-oz. can diced tomatoes 

with green peppers

(1) 26-oz. jar 6-cheese tomato sauce

1 large onion, diced small

4 cloves of garlic, minced

Olive oil

2 tbsp. chili powder

2 tbsp. of salt

1 tbsp. ground black pepper

In a pot of salted boiling water, cook macaroni al dente, which means 2 minutes less than package cooking instructions. Immediately rinse and drain cooked pasta in cold water and put aside. In a frying pan brown the turkey over high heat with enough olive oil to coat the pan. Keep crumbling the turkey until all the redness is gone.


Transfer to a bowl. In a frying pan with a little more olive oil sauté the onions and peppers until golden; add garlic until golden. Remove and place in the same bowl with the turkey. In a large pot stir in the beans, diced tomatoes, six-cheese tomato sauce, plus one jar of water from the tomato sauce jar. Add sautéed vegetables and turkey. Bring to a boil. Add chili powder and stir.


Reduce heat to low and simmer 15 minutes stirring occasionally. Add 2 tbsp. of salt and 1 tbsp. of pepper. Add the cooked pasta to the mixture and transfer to the aluminum baking pan. See cooling and freezing directions below.

Zita a la Bolognese

(2) 26-oz. jars six-cheese
tomato sauce
1 lb. ziti macaroni
1 large onion diced small
2 celery stalks diced small
4 tbsp. dry basil
1 large carrot diced small

(3) 1/2 lbs. ground chuck beef
4 tbsp. fresh parsley diced
4 cloves of garlic diced fine
13 oz. water (1/2 26 oz. jar)
2 tbsp. of salt
1 tbsp. ground black pepper
Olive oil

Brown and crumble the meat in a hot frying pan coated with olive oil until redness is gone. Transfer the mixture to a bowl. In a hot frying pan with 1/4” of oil, sauté the onions, carrots, garlic and celery until golden; add to the bowl of meat. In a large pot, add the cooked and uncooked ingredients, bring to a boil and simmer for 30 minutes stirring occasionally. Cook the pasta in a large pot of salted boiling water. Cook al dente or 2 minutes less than package instructions. Combine the pasta and Bolognese sauce after adding salt and pepper. Transfer to the aluminum baking pan. See cooling and freezing directions below.


Baked Chicken

6 lbs. of mixed chicken pieces

(breasts, thighs, legs, etc)

1 large onion diced small
4 tsp. salt
2 tsp. paprika
1 tsp. onion powder

1/2 tsp. cayenne pepper fresh
1/2 tsp. white pepper
1/2 tsp. garlic powder
1 tsp. ground black pepper
1 tsp. dried thyme
Olive oil

In a small bowl, mix together the dry ingredients. Clean and rinse the chicken and then dry each piece with paper towels. Keep the skin on for added flavor and moist chicken. Rub each dry piece of chicken with the spice mixture. Place a piece of parchment paper on your roasting pan and place the chicken and the onions on it, then drizzle the olive oil sparingly on top of the chicken and the onions. Preheat the oven to 375 degrees and bake for 45-50 minutes, make sure chicken is cooked thoroughly. Transfer chicken and onions into the casserole tin. See cooling and freezing directions below.


Cooling & Freezing Directions:

Food-borne bacteria love food at room temperature. Therefore, it is crucial to expedite hot-to-cold temperature transfers. When transferring cooked contents to the aluminum pan, leave 1/2” from the edge of the pan for expansion during freezing.

For cooling: place the uncovered aluminum pan with hot contents into a larger pan containing half ice, half cold water and two tablespoons of salt. As soon as the contents are no longer hot, cover the pan with the lid and seal all around. Label and date the lid. Place in the freezer.

Delivery Locations:


Location:     Talbot House Ministries
Contact:      Mr. David Reed | (863) 687-8475 Ext. 114
Address:      814 N. Kentucky Ave. Lakeland, FL 33801

Location:     New Bethel Church
Contact:      Rudy Gary | (813) 245-6293
Address:      3011 E. North Bay St. Tampa Bay, FL 33610


Location:     Camillus House
Contact:      Bob Lozada |
Address:     1603 NW 7th Avenue Miami, FL 33136


More drop-off locations to be announced.

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