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Macaroni Casserole Freezer Recipe
1 package (7oz) elbow macaroni
2 lbs ground beef
1 large onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 oz each) diced tomatoes (do not drain)
1 can (16 oz) kidney beans, rinsed and drained
1 can (6 oz) tomato paste
1 can (4 oz) chopped green chilies, drained
1-1/2 tsps salt
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp pepper
2 cups (8 oz) shredded Monterey Jack cheese
2 jalapeno peppers, seeded and chopped
In a large saucepan or pasta pot, cook macaroni according
to package instructions. While pasta cooks, brown ground beef
with onion and garlic in a skillet until ground beef is completely
brown. Drain fat. Add tomatoes, beans, tomato paste, chilies,
salt, chili powder, cumin and pepper to skillet, stirring
well. Bring to a boil, then simmer (uncovered) for ten minutes.
When macaroni finishes cooking, drain and then add macaroni
noodles to skillet.
Lightly spray two
2-quart size casserole dishes with non-stick cooking spray.
Divide mixture evenly into both dishes, then top with cheese
and jalapenos. Cover lightly with tin foil. Bake at 375F for
half an hour. Remove tin foil from the top, then bake for
another 10 minutes until hot and bubbly and cheese begins
to brown. Allow to cool completely, cover and freeze.
On cooking day:
Thaw overnight in refrigerator (or remove first thing in the
morning). Put tin foil on top (if not already on) and bake
at 375F for 20-25 minutes or until casserole is heated throughout.