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Friday, July 18, 2008

Hearty Macaroni Casserole by Jackie

1 pkg. (7 1/4 oz.) macaroni and cheese dinner mix
1 lb. ground beef
1 c. chopped green pepper
1/2 c. chopped onion
1 can (14 1/2 oz) Italian diced tomatoes, undrained
1 c. (4 oz.) shredded cheddar cheese
1 cup French Fried Onions

Prepare macaroni and cheese according to package directions. Meanwhile, in large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add to prepared macaroni. Stir in tomatoes.

Spoon half of the mixture into greased 9x13 baking dish. Sprinkle with cheddar cheese. Top with remaining macaroni mixture. Cover and freeze for up to 3 months.  Place French's Fried Onions into a pint size freezer Ziploc bag.  Freeze.

Serving Day:
Thaw completely in the refrigerator. Remove from the refrigerator 30 minutes prior to baking. Bake covered at 350 for 30 minutes. Uncover & sprinkle French's Fried Onions (or 1 cup of cheddar cheese) on top. Bake 10 more minutes, or until heated through.


  1. Okay - I thought this was DELICIOUS!! :) What a great idea to take to a summer bbq or something! A great twist on an old favorite! Kids were so-so on it (what do they know?!) - grown-ups devoured it! :)

  2. Our family liked this meal.

  3. Brian and I LOVED this! It was very flavorful and moist. The kids ranged from loving it to so-so, but overall it was a hit!