Recipes to Share: Freezer-to-Oven Casseroles

These first two are recipes I've made in the past but have yet to do from the freezer. The other I haven't even eaten yet. I can't wait til my next grocery shopping trip and freezer-stocking Sunday afternoon!

Pizza Pasta Casserole
2 lbs ground beef (or sausage if you like)
1 large onion, chopped (optional)

1 can stewed tomatoes (optional)
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni or Canadian bacon

Directions:

Cook spiral pasta noodles according to package instructions.

While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together until ground beef is no longer pink; drain fat.

Stir in spaghetti sauce and pasta, once noodles are cooked and drained.

Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly.

Sprinkle each with cheese and top with pepperoni/ Canadian bacon.

Bake at 350 for 20-25 minutes or until heated through.

Freeze It:

Use freezer ready casserole dishes instead. Spray, fill, cool, then cover and freeze. (OR. . . Bake one for tonight & freeze one for another night, right?)

To cook: Thaw casserole in fridge overnight. Then, cover and bake at 350 35-45 minutes or until heated through.

Serve with rolls and cottage cheese to stretch!

*If you don’t have a freezer-ready casserole dish, store in a plastic container that can go in the freezer. You can always thaw it in that, spray a casserole dish and transfer it there before cooking.

Taco Lasagna
2 lbs ground beef

2 packets taco seasoning
1 large onion, chopped (optional)

1 can corn, drained (optional)
2 jars (28 oz each) spaghetti sauce
18 tortilla shells
4 cups (16 oz) taco/ fiesta blend shredded cheese

Directions:

In a large skillet over medium heat, brown ground beef and onion together until ground beef is no longer pink; drain fat.

Add taco seasoning and ½ cup water and continue cooking over med-low heat for about 5 minutes.

Stir in spaghetti sauce and corn.

Spray 2 9"x13" baking casseroles with non-stick cooking spray.

Spread a cup of the meat mixture on bottom.

Cover with three tortilla shells, spread on another heaping cup of meat mixture and sprinkle with 2/3 cup of cheese. Repeat twice ending with cheese.

Cover with foil (raised above the cheese).

Bake at 350 for 20-25 minutes or until heated through.

Freeze It:

Use freezer ready casserole dishes instead. Spray, fill, cool, then cover and freeze. (OR. . . Bake one for tonight & freeze one for another night, right?)

To cook: Thaw casserole in fridge overnight. Then, cover and bake at 350 35-45 minutes or until heated through.

Serve with sour cream as condiment. The veggies are in it so another side is up to you. Might I suggest a pan of brownies! J

Baked Goulash
2 lbs ground beef or turkey

1 lb Italian sausage

2 cans tomato soup

2 cans cream of mushroom
1 large onion, chopped (optional)

2 garlic cloves, minced
11/2 lb macaroni noodles
4 cups (16 oz) shredded cheese: pizza blend, mozz, cheddar-you pick

Directions:

In a large skillet over medium heat, brown ground beef, garlic and onion together until ground beef is no longer pink; drain fat.

Add 2 cups shredded cheese.

Stir in soups and water.

Spray 2 9"x13" baking casseroles with non-stick cooking spray.

Fill with equal parts casserole and top each with 1 cup remaining shredded cheese

Cover with foil (raised above the cheese).

Bake at 350 for 20-25 minutes or until heated through.

Freeze It:

Use freezer ready casserole dishes instead. Spray, fill, cool, then cover and freeze. (OR. . . Bake one for tonight & freeze one for another night, right?)

To cook: Thaw casserole in fridge overnight. Then, cover and bake at 350 for 60-75 minutes or until heated through.

No spaghetti sauce in a goulash. . . hmm. . . We shall see!