Baked Spaghetti
1 16 oz. pk. of spaghetti
1 1/2 lbs. of ground beef
1 large (48 ounce) jar of spaghetti sauce
1 can cream of mushroom soup
1 cup milk
2 cups mozzerella cheese
Cook spaghetti. Brown ground beef and drain. Add spaghetti sauce to beef. Combine soup and milk. In 2- 8 inch square pans layer- meat mix, spaghetti, soup mix, then cheese. Repeat layer. Cover one casserole and freeze for up to 3 months. Bake remaining casserole at 350 for 55-65 minutes, To use frozen casserole, thaw in fridge overnight. Set out at room temperature for 30 minutes before cooking. Can use a 9x13 pan if you don't want to divide.