Ice Cream Bucket Lasagna


This is one of the most creative (and useful) freezer cooking meals I've found thus far.

You simply make a very, VERY large batch of Lasagna and freeze it in an ice cream bucket.  Once frozen, you pop the lasagna "brick" (for lack of a better term) into a crockpot.

Wouldn't this make a wonderful gift for new parents or someone who has suffered a loss?

You can grab the recipe by clicking here.

Six Layer Dinner


2 cups potatoes -- diced
1 pound hamburger
1 cup diced onion
1 can tomato soup
2 cups water
1 cup diced carrot
salt and pepper -- to taste


Spread layers of vegetables potatoes and meat in baking dish in order given.
Season each layer. Mix water with soup and pour over all.
Bake in 350 degrees oven for about 1 1/2 hours.

Alpine Meatballs


  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 1-1/2 cups shredded Swiss cheese, divided
  • 1 egg, beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped celery leaves
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • 1 cup cooked rice
  • 10 oz. can condensed cream of mushroom soup
  • 3/4 cup milk
  • 3 cloves garlic, minced
  • 1/2 cup grated Parmesan cheese
  • 2 cups cooked rice


Preheat oven to 350 degrees. In large bowl, combine beef, pork, 1/2 cup Swiss cheese, egg, 1/2 cup finely chopped onion, celery leaves, nutmeg, allspice, and 1 cup cooked rice and mix gently. Form into 1" meatballs and place on a large baking pan.

Bake at 350 degrees for 20-30 minutes until browned.

Combine 1 cup Swiss cheese with soup, milk, garlic, Parmesan cheese, and 2 cups cooked rice in large bowl. Add cooked meatballs and mix gently. Pour into 3 quart baking dish. Bake 325 degrees 40-45 minutes, until sauce bubbles around the edges.

Burrito Pie

(serves 16)
2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Sicilian Casserole


  • 1 lb. ground beef
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can tomato sauce
  • 3/4 cup water
  • 1/2 tsp. dried Italian seasoning
  • 2 cups elbow macaroni
  • 8 oz. pkg. cream cheese, cubed
  • 3/4 cup milk
  • 1/3 cup sour cream
  • 3/4 cup grated Parmesan cheese, divided


Preheat oven to 350 degrees. Brown ground beef and onion in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well.

Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.

Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.

In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.

To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes 5 minutes longer until bubbly. 8 servings