Monday, February 23, 2009

Beef and linguine casserole (OAMC)

Beef and linguine casserole makes a great freezer meal! You can double, triple, or whatever this recipe so that one is ready tonight and more are ready for another day :-) The basics of Once A Month Cooking (OAMC) can be found at the link, and I’ve got other great OAMC recipes here.

Beef and Linguine Casserole

8 oz cottage cheese
1 c plain yogurt
8 oz cream cheese

1-1/2 lb ground beef
Green pepper, chopped
Onion, chopped
15 oz can of tomato sauce

16 oz linguine

1/4 to 1/2 c freshly grated Parmesan cheese

To make and serve immediately:
Mix the cottage cheese, yogurt, and cream cheese together in a large bowl. Set aside.

Brown the ground beef with the peppers, onions, and salt. At the same time, boil up the linguine to the al dente stage. Drain well and add to the cheese mixture while still hot. Place the linguine mixture into a large casserole and top with the meat mixture. Cook for 15 to 20 minutes at 350, top with parmesan cheese and serve.

To freeze and serve later:
Prepare the cheese mixture and place it in a freezer container. Do the same with the meat mixture. Do not prepare the linguine or grated cheese until time to assemble and cook. Freeze for later.

To serve, thaw the bags in the fridge overnight. Boil up the linguine, grate the cheese, and follow the instructions for assembly above. Cook for 30 minutes at 350 until hot, top with parmesan cheese and serve.

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