Premade meals recipes

These are really simple meals to do and they really take longer to heat from frozen than it does to cook them from scratch. However, I love just popping a caserole dish in the oven, turning the timer on and going about my business vs the time spent on cooking from scratch.

My favorite pre-bake meal is SPAGHETTI.
Sauce
2 lbs lightly browned spiced* ground hamburger meat (I sometimes do 1lb hamburger, 1lb turkey)
*Spices (black pepper, basil, oregano, parsley, and 2 heaping tbsp minced garlic--I do NOT add salt)
Once lightly browned add 1 bag (12 or 16 oz) of frozen seasoning blend. Sautee' veggies until meat is dark brown (the darker the better for flavor).
Add the following:
1 large jar Ragu sauce (I like chunky garden vegetable)
1 28oz can petite diced tomato (I sometimes replace with mild or mexican rotel with green chilies)
2 4oz cans tomato sauce
Bring just to a boil then turn down and simmer on lowest heat for 2-4 hours. Stir occasionally.

Somewhere between 1 1/2 to 3 1/2 hours of the simmering. Cook spaghetti (I like to use vermacelli 2. It's thinner than spaghetti, but thicker than angelhair). You will need a 2gallon pot or bigger. Add 1 gallon water. Add 32oz vermacelli broken into quarters (I use a counter edge, break in half, then break halves into half). Add 1 tbsp salt and 3 heaping tbsp butter/margerine. Bring to boil then lower to medium heat. Cook for about 5-8 more minutes. Pick out a couple pieces of vermacelli, gently throw against wooden cabinet. If it sticks then it's done. Drain spaghetti (leave a little water don't completely drain dry). Mix in spaghetti sauce.

You should be able to make 1 13x9, 2 2qt round, and 1 large breadpan size casseroles. PLUS you'll have enough left to serve 2 adults and 3-5 children (depending on age and gender of course). Serve spaghetti topped with your favorite shredded cheese. I cover entire top of spaghetti casseroles with my favorite cheese(s)--sliced or shredded. (Since the cheese melts, I think that layer of cheese is an added protection for the spaghetti while in the freezer.) To protect spaghetti casserole from freezerburn, double wrap with plastic wrap and outerwrap with foil and place on the top layer of the deep freeze. It will keep for about 1 month without freezerburn. However, I wouldn't know past a month because we usually eat it well before the month is over.

To heat: Remove foil (but do not tear you will reuse it to cover casserole for baking) & plastic wrap. Reuse foil to make a loose shallow dome (not touching cheese) cover and place on rack in center of preheated 350*oven. Bake as follows: 13x9 for 1 hour 45 min, 2qt for 1hour 15min, breadpan 1hour. When there is 10 minutes left on the time, remove cover and look to see that the spaghetti is slightly bubbling all over, if not, recover and bake longer. For the last 10 minutes of bake time, you will remove foil cover to slightly brown cheese top.

If you thought the spaghetti was good before you baked it, you will think it is awesome baked!