Hamburger Broccoli Alfredo Casserole

This is a freezer meal made using this plan, which calls for cooking a large amount of ground beef and onions with garlic in advance.

Recipe: Hamburger Broccoli Alfredo Casserole

This recipe will make two 8X8 pans, or enough to make two meals of about five servings each- unless you have it over noodles, in which case each batch could serve 8-10 if you are generous with the pasta.  It is very rich.

Label your ziplock bags (you can also freeze it in well sealed pans)

Pull out approximately 3 to 3 1/2 cups of the ground beef and onion mixture, stir in a tablespoon of basil, salt and pepper to taste, and put it in the fridge to chill while you:
Warm 12 oz of cream cheese if necessary, and stir until smooth. Gradually whisk in 1/2 cup of heavy cream until smooth, then stir in two pinches of nutmeg, 2 tsp garlic powder, and cheese and garlic powder and 1/2 cup freshly grated parmesan cheese, or a combo of parmesan and mozarella . Combine the hamburger, roughly 15-20 ounces of frozen broccoli or frozen broccoli and cauliflower in 2 gallon bags. Pour in the cream cheese and cream mixture and mix well. Season to taste with salt and pepper.

If you are going to have it over noodles put a bag of pasta in the freezer with the beef alfredo- I usually attach them with a rubber band.
On cooking day, defrost, spoon into greased casserole dish, Bake at 350º for about 35-45 minutes, until bubbly and browned on top. Meanwhile, start pasta if you are having this with pasta, and serve over noodles (or over spaghetti squash, or over toast, or as is).

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