The recipe:
2 lbs ground beef
(2) 28-ounce cans of chopped/diced tomatoes (with juice)
(2) 16-ounce cans of peas (drained)
(2) cups of elbow macaroni®
2 teaspoons onion flakes
• Brown meat in Dutch oven and pour off fat
• Add tomatoes with juice and onion flakes and bring to a boil
• Add macaroni and boil until soft
• Add drained peas, then cool
• Pour into aluminum pan and cover with foil. Freeze.