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PASTA CARBONARA CASSEROLE
1 (9 oz) package linguine
½ c. frozen peas
1 (10 oz) container Alfredo sauce
1 c. crumbled bacon
2 Tbsp butter/margarine, melted
¼ c. crushed cornflake crumbs or Ritz cracker
Fresh chopped parsley, for garnish (if desired)
6 (54 oz) package linguine
3 c. frozen peas
6 (60 oz) containers Alfredo sauce
6 c. crumbled bacon
12 Tbsp butter/margarine, melted
1 ½ c. crushed cornflake crumbs or Ritz cracker
Fresh copped parsley, for garnish (if desired)
Place peas in gallon-sized bag, along with bacon (place in small bag). Put cornflake crumbs in separate bag and place in pantry.
TO PREPARE AFTER FREEZING
Prepare linguine as package directs, adding peas during last minute of cooking. Drain pasta and peas. Toss pasta with Alfredo sauce and crumbled bacon. Place in lightly greased 1-quart casserole dish. In small bowl combine butter and cornflake crumbs, sprinkle over tope of casserole. Bake @ 350 for 20-25 min.
It is good to add chicken if desired.