One of the recipes my daughter and I prepared to freeze recently was Spaghetti Casserole. The title is nothing special but the taste is! I don’t remember where I got this recipe…my advice – always put your source down no matter what. It might be from a magazine at an office while you are waiting for an appointment, website, food network, family member or friend…just remember, like I haven’t in this case, to write down where you got the recipe. Freeze and enjoy this casserole later. It has an even better taste when you do. When I freeze casseroles…I cook the dish for three-fourths of the designated time, cool and freeze. I put the frozen dish in the refrigerator first thing in the morning or night before I’m going to prepare it, then bake it for the remainder amount of time (or a little longer). I failed to mention…This dish is very easy to prepare!
8 ounces spaghetti
1/2 cup milk
1 pound ground, unseasoned pork
1 med. onion, chopped fine
1 med. green pepper (optional), chopped fine
1 large clove garlic, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano, chopped fine
1/2 teaspoon salt
1/4 teaspoon black pepper
1-16 ounce tomato sauce
4 ounces grated Monterey Jack cheese
4 ounces shredded cheddar cheese
Preheat oven 425 degree F. Cook pasta and drain. Whisk together pasta, milk and egg. Spread in buttered 9×13 baking dish. Cook pork, onion, green pepper and garlic in large skillet for about 6 minutes. Drain off fat. Stir in seasonings and cook another 2 minutes. Spread meat sauce over pasta in dish. Sprinkle with cheese. Cook 10 minutes. Let cool 5 minutes before slicing and serving.