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  • Prep Time


  • Total Time


  • Servings



  • 1

    lb ground beef

  • 1

    can tomato soup

  • 6 oz can tomato paste

  • 2

    cups uncooked elbow macaroni (I used whole wheat noodles)

  • 2

    Tbsp Italian seasoning (more to taste)

  • 1

    can (15oz) corn, drained

  • 1

    tsp garlic powder

  • 1

    tsp onion powder

  • 1-2

    cups shredded cheese (depending on your “cheesiness” preference)


1. Brown Ground beef with onion powder and garlic powder. Drain. 2. Cook noodles according to package, drain 3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef. Stir in corn. 4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese. I buy the foil pans. Easy peasy and you wont be missing a pan while this meal is in the freezer waiting. 5. Cover with foil. I like to use heavy duty foil and double wrap it to prevent freezer burn. Label and freeze. Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.


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