Sunday, November 24, 2013

Hamburger Noodle Bake (Freezer meal)

This is what I like to call a filler recipe.  Really simple and inexpensive.  You can make a triple or quadruple batch in no time and get your freezer filled up! One 8x8 pan lasted us for two meals, and there was no waste - we ate up all of it!
Yes, I know my pictures are awful.  It doesn't look tasty, but it tasted much better than it looks in this picture!

Hamburger Noodle Bake
NOTE: This recipe is doubled - it makes two 8x8 pans. I buy the cheap aluminum pans when they go on sale. You could also probably find good deals on them at a wholesale store. You can also find them at the dollar store, usually two for a dollar. They work fine, but just beware that the cheaper ones are flimsy, so make sure you hold from the bottom when placing or removing from the oven. Sometimes I will toss them in the dishwasher and reuse them once...sometimes I just toss them when I'm done.
5 Cups uncooked egg noodles
2 pounds Ground Beef
1 Cup Chopped Onion
1/2 Cup Green Pepper, Chopped
2 Cans Condensed Tomato Soup (Next time I might experiment with using tomato sauce instead)
2 Cups Shredded Cheddar Cheese
1.5 Cups Water
1/2 Cup Ketchup or Chili Sauce
Cook noodles until just tender; drain.
Brown beef, onion, and green pepper in large pot until no longer pink.
Stir in remaining ingredients; stir to combine.
Divide amongst two 8x8 or similar-sized aluminum pans.
Allow to cool, then cover securely with aluminum foil. Use your trusty Sharpie to label write baking directions to the foil.
Place in Freezer.
When ready to cook, thaw in refrigerator overnight to 24 hours. Bake at 350 degrees for 35-40 minutes.
Mine was still partially frozen when I put it in the oven. It took about an hour to cook.

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