Jan 012004
 
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Recipes

1

2

3

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5

6

Servings

6

12

18

24

30

36

Ingredients
Ground beef

1 lbs.

2 lbs.

3 lbs.

4 lbs.

5 lbs.

6 lbs

Diced onion

1 C.

2 C.

3 C.

4 C.

5 C.

6 C.

Garlic cloves, minced

1

2

3

4

5

6

Tomato sauce

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.

Dry elbow macaroni

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Vinegar

1 T.

2 T.

3 T.

1/4 C.

1/4 C. + 1 T.

1/4 C. + 2 T.

Salt

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Chili powder

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Worcestershire sauce

1 t.

2 t.

1 T.

1 T. + 1 t.

1 T. + 2 t.

2 T.

Shredded cheddar cheese (optional)

1-1/4 C.

2-1/2 C.

3-3/4 C.

5 C.

6-1/4 C.

7-1/2 C.

Assembly Directions:
In a large skillet cook beef, onion and garlic until meat is cooked. As the beef cooks, leave it in hunks; don’t break it up too small. Drain off and discard the fat. Stir in tomato sauce, macaroni, vinegar, salt, chili powder, and Worcestershire sauce. Cool completely.

To Freeze:
Place cooled meat mixture in a labeled one-gallon freezer bag or suitable freezer container, and freeze.

To Serve:
Thaw the mixture completely. Place the mixture in a large covered saucepan and stir in 2 1/2 cups of water. Bring to a boil, then reduce the heat to simmer, cover the pan with the lid and simmer about 10 to 15 minutes. Remove the lid and simmer until as thick as desired. Sprinkle the cheese over the mixture fore serving.

Nutritional Info: Mom-Style Hamburger Helper
Cheddar cheese used in the nutritional analysis.
Per Serving: 438 Calories; 22g Fat (44.4% calories from fat); 26g Protein; 35g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 1025mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 3 Lean Meat; 1-1/2 Vegetable; 2-1/2 Fat.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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