I don't know why not. I have frozen several different casseroles & they always turn out fine. I most often let them thaw in the refrig for a day & bake the next, but sometimes if I'm wanting it that day I let it sit on the counter for an hour or two, then put it in the refrig to continue thawing.
It's worth trying that's for sure!! Good luck!!

~Cindy

I don't see why not. I freeze pasta based casseroles all the time.

Care to share the recipe? Sounds like something we'd like!

Deanna

Hi Deanna,

Here is the recipe (and photo). If you love lasagna and love pizza, you will love this casserole. Kids will love it too!

Fresh parsley would be best. I didn't have any
on hand, so I had to use dried.

Let me know how you like it!

Pizza Noodle Casserole

7 oz (4 C) uncooked wide egg noodles
1/2 lb. lean ground beef
1 Cup chopped onion
1/2 Cup chopped green bell pepper
2 tsp dried Italian seasoning
1 3 1/2 oz pkg. small pepperoni slices, halved
1 2.5 oz can sliced ripe olives
1 15 oz. can tomato sauce
1 6 oz. can tomato paste
2 Cups shredded mozzarella cheese
chopped parsley for garnish

Cook noodles to desired doneness as directed on package; drain.

In large skillet (wok size would be best), cook ground beef,
onions and bell pepper 7-9 minutes or until meat is browned and
vegetables are crisp, tender; drain. Add drained noodles,
Italian seasoning, pepperoni halves, olives, tomato sauce
and tomato paste; mix well.

Fold in 1 cup of the mozzerella cheese and mix well. Pour mixture
into ungreased 2 quart baking dish. Top with remainng 1 cup cheese.

Bake at 350 F for 25-35 minutes or until thoroughly heated and cheese
begins to brown. Sprinkle with parsley. Yields 6 (1 cup) servings.

FYI calories= 1 cup is 430

{{gwi:1527045}}

on h

Looks good to me, what's not to like? I'll try it soon.
I agree with the others, portions should freeze fine. I freeze spaghetti all the time. Quick and easy lunches.

Nancy

MMMMM! Sounds good. I'll have to try it.

Thanks!
That looks like a quick and easy pizza substitute (in live where delivery doesn't exist)!

It may be on the menu later this week. I've got lots of greens in the garden for a fresh salad to accompany!

Deanna

Should freeze as well as lasagna does....and I would try to cut it into portions while cold and wrap the portions in foil and freeze.
Linda C

I agree, there should be no problem in freezing portions, I do that with many foods because I can have it for lunch at work, where I only have a microwave to reheat things.

I'll bet the grandkids would love that casserole, when it's below 80 again here, I'll try it, thanks!

Annie

Thanks for everyone's advice on the freezing. I know have two servings in the freezer ready to microwave for lunch in the next week.

A green salad is great with this dish. Let me know what you all think when you try it. I have to describe it as hearty and delicious, not to mention filling, pretty much like lasagna would be.

Forgot to mention!!! While I didn't have the fresh parsley for the garnish, the Italian seasoning was home-made. Makes a huge difference in the taste. This is the recipe that I used.

(With the exception of the onion salt and garlic powder, the herbs came from my garden.)

Italian Seasoning

* 1/3 cup dried oregano leaves
* 1 Tbsp. garlic powder
* 2 tsp. onion salt
* 1/3 cup dried basil leaves
* 2 Tbsp. rosemary leaves, ground down to 1 tsp.
* 1/4 cup dried thyme leaves

Mix and store in airtight container. Beats the ground stuff from the grocery store.

Oregano, basil, rosemary and thyme, can be dried in your oven, by just the warmth from the pilot light. Takes a couple of days, BTW. I use my hands and crumble them (not finely ground) and put in a mixing bowl to mix with the other, then store in container.