Tomato sauce.

Or gravy…

Depending on who you ask.

Is one of my favorite things to make on a Sunday.

But sometimes we don’t use it all.

So what to do with all that extra?

Freeze it of course!

Individually…

In ice cube trays.

Then you always have just as much as you may need anytime!

Perfect little portions always ready to go.

Go ahead…

Say it…

Brilliant right?

Feel like making some some now?

Try our healthy and delicious Marinara Sauce.

Related posts:

• Tasty Tidbit – Eat More Fish
• Tasty Tidbit – Eggs
• Tasty Tidbit – Berries
• Tasty Tidbit – Fresh Herbs
• Tasty Tidbit – Bananas

Serves: 8                      Prep time: 20 minutes                        Cook time: 40 minutes

2 lb                                    russet potatoes peeled and cubed

2 lb                                    ground beef

1 large                              onion, chopped

1 c                                    mushrooms, sliced

½ T                                    garlic powder

¼ c                                    ketchup

2 T                                    Worcestershire sauce

½ jar                                 mushroom gravy, store bought

½ 10 oz can                        Light cream of mushroom soup

¾ c                                    frozen corn

¾ c                                    frozen peas

½ c                                    milk

3 T                                    sour  cream

2 T                                    butter

1 large                                    egg

S&P

Preheat your oven to 425 degrees.  Place your peeled cubed potatoes in large pot of cold water over high heat.  Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).

In a large skillet brown your ground beef over medium high heat.  Once the meat has browned push it to the sides of the pan creating a well in the middle.  If the meat has given off enough oil add in your onions and mushrooms, if it’s a bit dry you can add a tablespoon of olive oil.  Let the mushrooms and onions soften for 3-4 minutes then stir to combine with meat.  Season with garlic powder and S&P.  Add in ketchup, Worcestershire sauce, gravy and soup.  Let simmer for 5 mintues.  Stir in frozen corn and peas.  Stir to combine and remove from heat.

Drain your potatoes and return to pan.  Pour in your milk, sour cream, butter, and egg and season with S&P.  Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.

Pour your meat mixture into a 13×9 inch baking dish and pat down into a flat layer.  Spoon your mashed potatoes over the top of the meat covering it completely.  Cover with shredded cheddar cheese.  Spray a piece of tin foil with cooking spray and cover your baking dish.  Bake at 425 for 30 minutes.  Remove foil and bake uncovered for an additional 5-10 minutes.

Related posts:

• Little Bo Peep Pie
• Kickin’ Chicken Stroganoff
• Upside Down Pizza
• Chicken Stir Fry
• Terrifying Turkey Chili