Tammy: We have a new favorite recipe at our house. It’s Spaghetti Casserole, and I got it from my aunt when we went to AL to visit. The sauce has some chili sauce and Worcestershire sauce in it, so it has a little zing to it that ‘regular’ spaghetti doesn’t have.
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
24 |
48 |
72 |
96 |
120 |
144 |
| Makes: 9×13 pans |
2 |
4 |
6 |
8 |
10 |
12 |
| Ingredients | ||||||
| Ground beef |
2 lbs. |
4 lbs. |
6 lbs. |
8 lbs. |
10 lbs. |
12 lbs. |
| Chopped onion |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Chili sauce |
12 oz. |
24 oz. |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
| Tomato soup |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
| Cream of mushroom soup |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
| Tomato sauce |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
| Diced tomatoes |
14 oz. |
28 oz. |
42 oz. |
56 oz. |
70 oz. |
84 oz. |
| Worcestershire sauce |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
| Garlic powder |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
| On Hand Ingredients | ||||||
| Spaghetti |
24 oz. |
48 oz. |
72 oz. |
96 oz. |
120 oz. |
144 oz. |
| Grated cheddar cheese |
4 C. |
8 C. |
12 C. |
16 C. |
20 C. |
24 C. |
Assembly Directions:
Cook the ground beef and onion. Meanwhile, in a large bowl, mix the chili sauce, tomato soup, cream of mushroom soup, tomato sauce, diced tomatoes, Worcestershire sauce and garlic powder. Add the ground beef and onion to the sauce mixture and stir well. Keep the spaghetti and cheese to use on serving day.
Freezing Directions:
Divide the ground beef/sauce mixture in half, and put each half in a one-gallon freezer bag. Seal, label and freeze.
Serving Directions:
Thaw sauce mixture (1 bag for each 9×13 pan you’re making) in the refrigerator. Cook 12 oz. of spaghetti noodles for each 9×13 pan you’re making. Drain the spaghetti and put half of it in a 9×13 pan. Top with half the bag of sauce, and 1 C. cheese. Layer the rest of the noodles on top of the cheese, then the rest of the sauce, and 1 C. cheese. Bake at 350 degrees for 25 minutes, or until heated through.
Comments:
This is a great recipe! And very versatile too. Besides freezing it as I do above, you can also cook the spaghetti and mix it with the sauce. Then freeze it in freezer bags, and layer with the cheese on serving day. Or, layer the sauce/spaghetti mix with the cheese right in the pan and freeze the whole thing. If you like lots of sauce, only use about 10 oz. of spaghetti. It’s moist with 12 oz., but not swimming in sauce.
Nutritional Information:
Per Serving: 293 Calories; 15g Fat (45.6% calories from fat); 13g Protein; 27g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 316mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1 Lean Meat; 1/2 Vegetable; 2 Fat.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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