1 can tomato soup
6 oz. can tomato paste
2 cups uncooked elbow macaroni
2 Tablespoon Italian Seasoning
1 can corn (15 oz.)
1 tsp. Garlic Powder
1 tsp. Onion Powder
2 cups shredded cheese
Brown Ground beef with onion powder and garlic powder. The smell from this is just amazing. Drain.
Cook noodles according to package directions, drain.
In a large bowl mix tomato soup, tomato paste, Italian Seasoning, noodles, corn and ground beef. Stir.
Cover dish with 2 layers of aluminum foil then label the dish with the following information making it easier when you get it out to bake later:
-Cooking instructions: Thaw and Bake uncovered at 350 for 30-40 minutes
Next up, Potato Soup. The easiest of all the freezer meals I've made and one I will be making frequently both before and after baby comes.
30 oz. bag frozen, shredded hashbrowns
32 oz. container of Chicken broth
1 can cream of chicken soup
1/2 cup onion chopped
1/2 tsp. pepper
1/4 tsp. Garlic Powder
8 oz cream cheese (this will be added at the time you actually make the meal, but cream cheese lasts a long time so go ahead and buy it now if you want to make sure to have it when you make this meal!)
Double up a large freezer bag then combine all ingredients EXCEPT cream cheese. Label with the following:
-Thaw soup and place in crock pot
-Cook on low for 6-8 hours or on high for 4-5 hours
-1 hour before serving add in cream cheese, allow to heat through until melted
-Garnish with cheese, bacon, green onions, sour cream
Click here for 2 more tried and true freezer meals!