Makes 2 9×13 pans, one for the freezer!!

1.5 lb ground beef- brown
1 lb. ground sausage – brown w/beef
6 sm cans tomato sauce (or 3 lg, duh!)
4 sm cans tomato paste
1 tsp pepper
2 tsp garlic salt
1 tsp oregano
A little parsley
2 pk lasagna noodles
2 pk swiss cheese (need 16 slices per pan I think)
24 oz cottage cheese
1 lb. mozzarella

Layer noodles, cottage cheese, meat sauce then swiss cheese (usually
makes 2 layers) then noodles, meat sauce and mozzarella
Bake @ 350 for 30 min unless it’s made ahead of time then it takes a little longer:)
To Freeze: cover with plastic wrap then foil
Frozen: tent tin foil over pan and bake on 350 for 90 minutes then take foil off and bake another 10 minutes until cheese in lightly brown.

So I bought some hamburger from Costco the other day with intentions to split it up and vacuum seal it for later but I didn’t quite get to it.  Oops.  I got it out today and decided that I would cook all 6+ lbs for various meals and put the cooked meat in the freezer.  I made a double batch of spaghetti sauce, two batches of browned hamburger ready for taco seasoning, one batch of sloppy joes, and one meatloaf that we’ll eat tomorrow.  I’m feeling pretty good about having all of that done for later!

from Taste of Home’s Simple & Delicious

4 cups cubed cooked chicken
4 cups frozen mixed vegetables, thawed
2 cans (18-1/2 oz. each) ready-to-serve cream of potato soup
1 package (15 oz.) refrigerated pie pastry

In a large bowl, combine the chicken, vegetables and soup. Divide between two 9-in. pie plates. Roll out pastry to fit top of pies. Cut slits in pastry. Place over filling; trim, seal and flute edges.

Bake one potpie at 400* for 25-30 minutes or until golden. Cover and freeze remaining potpie for up to 3 months.

To use frozen potpie: Remove from the freezer 30 minutes before baking (do not thaw). Cover edges of crust loosely with foil or with a pie shield; place on a baking sheet. Bake at 425* for 30 minutes. Reduce heat to 350*; remove foil. Bake 60-65 minutes longer or until golden.

I made this last night and honestly, my husband thought it was better than the one I make that is from scratch. I’d bought boneless skinless chicken thighs the last time is was BOGO from Costco and it worked perfectly in this dish. I just diced it and cooked it and threw it in. Again, always nice to have something in the freezer. It may seem like it takes a long time to bake the frozen one but think of it this way, about 3 in the afternoon you start thinking about dinner. Go out to the freezer, throw it in the oven. Done. I like it!

from Taste of Home’s Simple & Delicious

5 cups uncooked egg noodles
2 lbs ground beef
1 cup chopped onion
1/2 c. chopped green pepper
2 cans (103/4 oz. each) condensed tomato soup, undiluted
2 c. (8 oz.) shredded cheddar cheese
1-1/2 c. water
1/2 c. chili sauce
1-1/2 c. soft bread crumbs
3 T butter, melted

Cook noodles according to package directions until almost tender; drain. In a large skillet, cook the beef, onion and green pepper over medium-high heat for 10-12 minutesor until meat is no longer pink; drain. Stir in the noodles, soup, cheese, water, and chili sauce. Transfer to two greased 8-in. square baking dishes.

Toss bread crumbs and butter; sprinkle over casseroles. Bake one casserole, uncovered, at 350* for 35-40 minutes or until bubbly and golden. Cover and freeze remaining casserole for up to 3 months.

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350* for 60 minutes. Uncover; bake 10-15 minutes longer or until heated through.

Yield: 2 casseroles (4 servings each)

I made this dish tonight hoping that it was good enough to make the freezer dish too and it was! It sort of reminded me of a Hamburger Helper dish but so much better. I didn’t have the chili sauce so I just put a few dashes of Tabasco sauce. I also used a sharp white cheddar instead of the plain cheddar cheese. It was served with fried summer squash. I will make this again and I love being able to make it once and have one for later.

BAKED MACARONI (Pastichio)
2 lb. round of beef, ground
4 tbsp. butter
2 onions, chopped fine
2 tsp. salt
1/4 tsp. pepper
2 tbsp. tomato paste
1/2 c. wine (optional)
1 c. water
1 1/4 lb. macaroni
1/2 c. butter, melted
12 eggs
1 qt. milk
3 c. grated Parmesan cheese
Bread crumbs
8 or 1 lg. bag shredded sharp cheese

Saute ground beef and onion in 4 tablespoons butter. Season with salt and pepper. Add wine, tomato paste and water; simmer until moisture is absorbed, about 40 minutes.

Cook macaroni in salt water until almost done. Pour into colander; rinse and drain well. Mix with melted butter.

Brush large baking pan, about 14 x 11 inches, with butter, sprinkle with bread crumbs, then grated cheese. Place half of buttered macaroni in pan, sprinkle with grated cheese and cover with beef mixture, spreading evenly over entire surface. Sprinkle grated cheese or sharp cheese over meat and cover with remaining macaroni. Sprinkle grated cheese and bread crumbs over top.

Beat eggs until light and fluffy; mix with milk. Spoon a little of egg mixture over crumbs until thoroughly moistened, then carefully pour the remaining mixture over all. Bake in 350 degree oven for about 1 hour, or until lightly browned on top and firm when tested with silver knife. Let stand 15 minutes before cutting.

Makes 20 servings. Freezes well.

Note: To prepare half the recipe above, use a 10 inch square, 2 1/2 inch deep, baking pan and bake at 350 degrees for 30-40 minutes.

PASTICHIO WITH PASTRY SHEETS:

Arrange 5 pastry sheets (filo), each brushed with melted butter, in baking pan. Proceed as directed in previous recipe, omitting bread crumbs entirely. Top with 5 pastry sheets, each brushed with melted butter. Bake in 375 degree oven.

1-1/2 lbs bulk Italian sausage
2 cans (28 oz. each) crushed tomatoes
1 bay leaf
3 to 4 garlic cloves, minced
2 t. sugar
1 t. dried basil
1/2 t. dired oregano
1/2 t. salt
1/4 t. pepper
4 eggs, beaten
1/2 c. grated Parmesan cheese, divided
1/8 t. ground nutmeg
2 pkgs. (10 oz each) frozen chopped spinach, thawed and well drained
1 pkg. (12 oz) extra wide noodles, cooked and rained
4 green onions, sliced
4 c. (1 lb.) shredded mozzarella cheese

In a pan, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt, and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Meanwhile, in a bowl, combine eggs, 1/4 c. Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture. In two greased 9-in. square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. repeat leayers. Top with remaining Parmesan. Bake, uncovered at 350° for 30 minutes or until bubbly. Let stand for 10 minutes before serving.

Casseroles may be frozen before baking. Thaw in the refrigerator. Bake at 350° for 1 hour.

Pros: Yummy!! Recipe makes 2 casseroles (one for the freezer!)
Cons: Time consuming preparation (about 2 hours)