Recipe Roundup: Make-Ahead Meals

You've read about how much of a time-saver make-ahead meals are. Now it's time to swap recipes.

The one below is a recipe I found in Tase of Home's October 2007 issue of "Simple & Delicious" magazine. It makes enough for two 8x8-inch pans of spaghetti casserole: one to eat now, and the other to freeze and eat later. Enjoy.

Spaghetti Casserole

1 pkg. (16 oz.) angel hair pasta
1-1/2 lbs. ground beef (I used extra lean)
1 jar (26 oz.) spaghetti sauce
2 cans (8 oz. each) tomato sauce
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 C. (8 oz.) sour cream (I used fat free)
2 C. (8 oz.) shredded Colby-Monterey Jack Cheese

1) Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from heat.

2) Drain pasta. Combine soup and sour cream. In two 8-in.-square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.

3) Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350-degrees for 55-65 minutes, or until the cheese is melted (it won't take long if you're eating it right away).

4) To reheat frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed in step 3).

Each casserole makes about 6 servings.

To see a photo of the finished product, visit Just Mom Cooking.

Now it's your turn to share a favorite make-ahead recipe. Use the Mr. Linky below to link to your recipe, and leave a comment. If you don't have a blog, simply include your recipe in your comment. Don't don't forget to join us next week when the theme will be: Recipes Using Five Ingredients or Less.