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Thursday, November 15, 2012

Hearty Macaroni Bake by Jackie

adapted from

Ingredients:1 pkg. (7 1/4 oz.) macaroni and cheese dinner mix + butter & milk as pkg. calls for
1 lb. ground beef
1/2 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. This was delicious! I have to admit I was skeptical if the adults would like it (I'm kind of a homeade mac-n-cheese snob), but we really enjoyed it! Thanks for making it!

  2. This was good. At least the kids liked it. Adults weren't too fond of it. Would have been better fresh (mac-n-cheese). Fed big family well.

  3. We liked this meal. It wasn't our favorite. Need a little more spice to it. Quick and easy meal to serve a lot of adults.