With baby due to arrive almost any day now, I’m started testing out some of my freezer meals pre-freezer to see if they are worth a weekend of cooking. My first trial was this:
Beef Noodle Bake
I pretty much stayed true to the original recipe. The only change I made was that I used yolk-free egg noodles to cut down on fat content.
Both Pat and I found this recipe to be extremely bland. I think it could definitely benefit from some more interesting spicing, perhaps a pasta sauce instead of plain tomato sauce (I’ve been adding red pepper sauce to spice things up a bit). Also, I think the cheese choices need some pep. I don’t think the cottage cheese is enough. Perhaps ricotta to add more creaminess? A sharper cheddar on top? SOMETHING.
Otherwise, I could see this being an easy addition to the supper rotation. It has all the ease of our family baked pastas that we love so much, without any Cream of Whatever soups. I also enjoy that the bake time is so short, which is handy for these OAMC style meals.