Easy Mac and Meat Casserole
Whenever using pasta for a freezer meal, always undercook the pasta. If it is fully cooked before freezing and put with other food, it will absorb liquid and become mushy once defrosted.
INGREDIENTS | SERVES 6
- 1½ pounds ground beef
- ½ onion, chopped
- ½ green pepper, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can diced tomatoes
- 1½ teaspoons Italian seasoning
- ½ pound elbow macaroni
- 1 cup Cheddar cheese, shredded (used on reheating day)
- ¼ cup Parmesan cheese (used on reheating day)
Freezing Day
In skillet brown ground beef, onion, and green pepper 7–10 minutes until meat is fully cooked. Add garlic and cook an additional minute.
Add tomatoes and Italian seasoning. Mix well. Remove from heat.
Cook elbow macaroni in boiling water for 5 minutes. Drain.
Stir macaroni into ground beef mixture and freeze in a freezer bag.
Reheating Instructions
Defrost macaroni and meat mixture in the refrigerator overnight. Put into a casserole dish and top with Cheddar cheese and Parmesan cheese. Bake at 350°F for 30–45 minutes until heated through and cheese is melted on top.
PER SERVING
Calories: 520 | Fat: 28g | Protein: 42g | Sodium: 637mg | Carbohydrates: 23g | Fiber: 3g
Homemade Italian Seasoning
You can make a very fine homemade Italian seasoning by mixing equal parts thyme, oregano, savory, marjoram, basil, sage, rosemary, parsley, and garlic powder. Mix well and store in an airtight container. Salt is not added as most recipes will call for salt in addition to Italian seasoning.
