Ham & Cheese Casserole by Kristin

3 cups elbow macaroni, cooked
8 oz cheddar cheese
8 oz mozzarella cheese
2 eggs
1 1/2 cups milk
1 pound ham, cubed
1 tsp paprika

Combine eggs, milk and paprika in bowl. Mix noodles, ham and cheese in baking dish. Pour milk mixture over top. Freeze. To serve, thaw and bake in 350 degree oven for 30-45 minutes or until no longer runny. (Will be slightly soft). Let set for 5 minutes before serving.

Beef and Noodles by Suzanne

1 pound cooked beef (ground/stew meat/roast)
4 cups beef stock/broth
4 oz cream cheese
1 12oz package noodles
1 can mushrooms

Put cooked beef and mushrooms in a pot, place beef stock in pot, bring to boil. Add in noodles, cook according to package (can add water if needed to cover noodles). Remove from heat, stir in cream cheese. Serve.

Reheat: Thaw in fridge overnight. Place in casserole dish, cover. Warm in oven at 350 degrees for 20-30 minutes. Stir.

Baked Ziti by Krista

16 ounces dry ziti pasta
1/2 pound mild Italian sausage
1/2 pound ground beef
15 ounces ricotta cheese
1 egg
2 tsp minced garlic
1 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1 1/2 - 26-ounce jars spaghetti sauce
8 ounces shredded Italian cheese blend

Preheat over to 350 degrees. Grease a 9x13 baking dish. Boil pasta until it is cooked through, but it is still firm to the bite, approximately 8 minutes. Drain. While pasta is cooking, fry sausage and ground beef together. Stir together the ricotta, egg & spices in a large bowl until well combined. Stir in the drained pasta, meat, and 1/2 jar of spaghetti sauce; mix well. In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce and 1/2 of the cheese. Cover the dish with aluminum foil. Bake until heated through, about 20 minutes. Uncover; return to oven and bake until the cheese is melted, 5-10 more minutes.

Notes: 
* I put the broiler on for the last few minutes to really bake the cheese on top. 
* I did not include onions, but the recipe originally called for 1 large yellow onion.
* For the freezer meals, I did not layer them; I added all the ingredients together, leaving out the cheese for the middle layer and the top. I have included bags of cheese for you to use for that step. It will work fine to just put the cheese on top, or to create a middle layer if you wish.
* We served this with a salad and garlic toast. 

Chicken Vermicelli by Shawna

8 oz linguine noodles, cooked

4 chicken breasts, cooked and cut up

2 cans cream of chicken soup

2/3 cup mayonnaise

2 cups shredded cheese

Put cooked linguine in bottom of a greased 9x13 pan. Spread chicken over top. Mix remaining ingredients and spread over top.  Bake in 350 degree oven for 1 hour. 

Wet Burritos by Colette

1 pound hamburger

½ chopped onion or 1 tsp. onion powder

1 can refried beans

1 pkg taco seasoning

1 can cream of mushroom soup

16 oz. sour cream

6-8 small flour tortillas

1 ½ c. shredded cheese

Brown hamburger and drain; add onion, refried beans and taco seasoning.  Mix soup and sour cream in another bowl. In a 9x13 baking dish, spread half of the sour cream and soup mixture. Roll hamburger mix in tortilla shells and place in dish. Cover shells with the remaining soup mixture. Sprinkle shredded cheese on top. Bake uncovered at 350 degrees for 45 minutes.  (I usually serve this with shredded lettuce and rice!)