Make These Dishes to Pull Out of the Freezer

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Below are some recipes you can use with the Cooked and Crumbled Ground Beef Meals.


These recipes work well to assemble and freeze in advance. Pull them out the night before you need to bake them and place them in the refrigerator to thaw; then bake as directed for each recipe. 5 pounds of meat will give you 5 casseroles unless you stretch the meat a little, which works for me! If you added onion when cooking the basic packages of meat, you can skip that step.

  bulletChili Relleno Bakebullet

1 pound of cooked and crumbled ground beef
2 cloves garlic, minced
2 small cans chopped green chilies
2 cups sharp cheddar cheese, grated

Mix together for sauce:
4 eggs, beat well
1/4 cup flour
1 1/2 cups of milk
1/2 tsp. salt
dash tabasco

Layer half of meat, then garlic and chilies in a 2 quart casserole dish. Top with half of cheese, then rest of meat. Pour sauce over all. Freeze until firm. Cover well. Put other half of cheese into an airtight bag and secure to casserole. To use casserole: thaw, bake at 350° until bubbly. Top with reserved cheese and bake 5 minutes more. Serve with lettuce, tomatoes, and salsa.

  bulletCheesey Biscuit Bakebullet

1 pound cooked and crumbled ground beef
1/2 small onion, chopped
Combine for sauce
1 egg, beaten
1/2 cup swiss cheese, shredded
1/4 cup parmesan cheese
2 tsp. dried parsley
1/4 tsp. salt
1/4 tsp. tabasco

Mix for topping, (best done right before cooking)
2 cups biscuit mix, (find Master Mix here)
2 tbs. mayonnaise
1/2 cup water

Stir sauce into hot meat. Turn into greased 9” square casserole dish. It’s best to freeze and cover at this point. Before serving, mix biscuit ingredients until moist. Pat biscuit topper over meat. Bake at 375° for 25 - 30 minutes.


1 tbs. butter
1 small onion, minced
1 clove garlic, minced
2 cups cabbage, finely shredded
1 pound cooked and crumbled ground beef
salt to taste
pepper to taste
bread dough (find Master Bread Dough recipe here)

Saute onion and garlic in butter. Add cabbage and cook until cabbage is wilted. Stir in beef, and seasonings. Set aside to cool. Divide dough into 12 pieces. Roll each piece into a 8” circle. Divide filling among dough rounds. Bring edges of dough to top and seal. Place on a sheet and freeze until firm. Package in airtight containers. To use: Place frozen bierocks on greased sheet. Allow to set for 1 1/2 hours; then bake at 350° for 30 minutes or until well-browned. Serve with butter.

  bulletCabbage Rollsbullet

1/4 head shredded cabbage
1 Tbs. water
1 pkg. cooked and crumbled ground beef
1/2 cup cooked rice
1/4 cup minced onion
1/2 tsp. salt
1/2 tsp. pepper
1 can tomato soup
8 large cabbage leaves

Steam shredded cabbage with water until tender. Stir in ground beef, rice, seasonings and 1 Tbs. tomato soup. Boil cabbage leaves in water until pliable. Divide filling between leaves and roll up. Place in 9" square casserole dish. Mix tomato soup and 1/2 can water. Pour soup over cabbage rolls. Bake 350° for 45 minutes. Top with cheese if desired.

  bulletBurger Noodle Bake bullet

1 pkg. cooked ground beef
1/2 small onion, finely diced
2 cans tomato soup
1 - 3 oz. cream cheese
2 Tbs. sugar
2 Tbs. worchestershire
1 tsp. salt
1 - 8 oz. pkg. egg noodles, cooked
1/2 cup coarsely crushed cornflakes
2 Tbs. butter

Mix first 8 ingredients. Turn into greased 2 quart casserole. (Freeze now for use later.) Thaw; then toss cornflakes with butter. Sprinkle over top. Bake at 350° for 25 minutes.

  bulletCream Cheese Casserolebullet

1 pkg. cooked ground beef
1 cup minced onion
8 oz. cream cheese
1 can mushroom soup
1/2 can milk
1/4 cup catsup
1 tsp. salt 16 biscuits (either homemade or store-bought cans)

Mix all ingredients except biscuits. Turn into greased 9" square casserole dish. (Freeze now for later use.) Thaw and top with biscuits. Bake 350° for 30 minutes.

  bulletHamburger-Corn Casserolebullet

1 Tbs. butter
1 cup chopped onion
1 pkg. cooked ground beef
1 can corn, drained
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/4 cup chopped pimento
3/4 tsp. salt
1/4 tsp. pepper
3 cups cooked noodles
1 cup soft bread crumbs
2 Tbs. butter, melted

Saute onion in 1 Tbs. butter. Stir in corn, soups, sour cream, pimento, salt and pepper. Stir in noodles. Turn into greased 2 quart casserole. Mix crumbs and butter. Sprinkle over top. Freeze. Thaw before baking at 350° for 50 minutes.

  bulletHamburger Fluff Piebullet

1 Tbs. butter
1 medium onion, chopped
1 pkg. cooked ground beef
1/2 tsp. salt
dash or two of pepper
1 can green beans, drained
1 can tomato soup

5 medium potatoes, pared and cooked, plus
1/2 cup milk
2 1/2 cups leftover mashed potatoes
1 egg, beaten
2 Tbs. butter, melted

Mix filling ingredients. Turn into 9" pie plate. Mix potatoes with egg and spread over top of pie. Drizzle with butter. (Can be frozen now for later use.) Bake at 350° 25 - 30 minutes.

  bulletTater Tot Casserolebullet

1 tsp. butter
1/3 cup chopped onion
1/3 cup chopped green pepper
1 Tbs. catsup
1 can cream of mushroom soup
1/4 cup water
salt and pepper to taste
10 oz. tater tots

Saute onion and pepper until tender. Stir in all ingredients except tots. Turn filling into greased 9" square casserole. Place tots on casserole. (Can be frozen now for later use.) Thaw and bake at 375° for 30 - 35 minutes.

  bulletMexican Fiesta Casserolebullet

2 cups biscuit mix
1/2 cup water

1 pkg. ground beef
salt and pepper to taste
1 Tbs. chili powder (or to taste)

2 tomatoes, thinly sliced
1/2 cup green pepper, diced

1 cup shredded sharp cheddar cheese
1/2 of 8 oz. carton sour cream
2/3 cup mayonnaise
4 Tbs. finely minced onion

Mix crust ingredients to make a soft dough. Press into a greased 9" x 13" pan. Mix filling ingredients and spoon over dough; then layer tomatoes and green pepper over meat. Stir together topping ingredients. (Can be frozen now for later use.) Thaw before baking at 350° for 30 minutes. Let stand 5 minutes before cutting.

  bulletOld Fiesta Casserolebullet

1 medium celery rib,diced
1 medium onion,diced
2 Tbs. butter
1 pkg. cooked ground beef
1 pkg. taco seasoning mix
3/4 cup water
2 cans black beans (or 2 cups leftover beans)
1 - 4 oz can green chilies
1/4 pound monterey jack cheese, shredded
1 1/2 cups coarsely crushed taco chips
1/2 cup lettuce, thinly sliced
2 green onions, sliced
1/3 cup ripe olives, sliced
1 tomato, diced

Saute celery and onion in butter, add beef, taco mix, water, beans, and chilies. Turn into 2 qt. casserole dish. Top with cheese. (Freeze now for later use.) Thaw and bake at 350° 30 minutes. Top with chips and bake 5 minutes more. Serve with lettuce, onions, olives and tomato on top.

  bulletSpaghetti Piebullet

2 cups cooked spaghetti
1 oz. parmesan cheese
1 well-beaten egg

2 tsp. butter
1/2 cup diced onion
1/2 cup green pepper
1/2 tsp. garlic powder
1 pkg. ground beef
2/3 cup ricotta cheese
1 cup chopped tomatoes
2 oz. mozzarella cheese

Stir spaghetti, parmesan, and egg together. Form into bottom and up sides of pie plate. Saute onion and pepper in butter; add garlic and beef; then fold in ricotta. Spread over crust. (Freeze now for use later.) Thaw pie. Top with diced tomatoes. Bake 25 minutes at 350°. Sprinkle with mozzarella and bake 5 minutes more.

  bulletSpanish Ricebullet

2 Tbs. butter
1/2 med. onion, chopped
1/2 green pepper, chopped
1 rib celery, chopped
1 pkg. ground beef
1 can diced tomatoes
1 - 8 oz. can tomato sauce
2 cups cooked rice
2 cups sharp cheddar cheese, grated

Saute onion, pepper and celery in butter until onion is transparent. Stir in rest of ingredients except cheese. Place rice mixture in greased 9" x 13" pan. (Freeze now for later use.) Thaw and bake at 350° 30 minutes. Top with cheese and return to oven for 5 minutes. Serve with salsa and refried beans.

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