1 lb. ground beef
1/2 pound Jimmy Dean sausage
1 large can tomato sauce - 29 oz.
1 can corn (drained)
1 cup elbow macaroni
1chopped green pepper
1/2 onion chopped
1 clove garlic chopped.
Ingredients for Serving Day:
Parmesan Cheese
Directions for Cooking Day: Cook elbow macaroni al dente. Brown meat and sausage together. Drain. Add bell pepper, onion, garlic and tomato sauce. Simmer for 1 hour. Add cooked macaroni and corn. Cool and freeze in freezer bag.
Directions for Serving Day: Defrost and heat. Serve with Parmesan cheese.
Recipes from Once-a-month-cookingworld.com
2 comments:
This recipe isn't over-the-top but it's nice on a cold day. It also reminds me of my grandma's goulash so I'm especially partial to it. I serve it with cheese on top (any type) and slices of buttered bread.
As with all freezer meals that use pasta, undercook the noodles by 1-2 minutes. If you cook them to the desired texture before you freeze they will turn to mush when they are reheated.
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