Yes, but make sure there is plenty of sauce on it. I would bag meal size servings. It seems to me the good freezer bags work better than bowls to avoid freezer burn.

Yes, I freeze spaghetti from time to time. I am sure you will enjoy it when you do get to eat it.

Sue

I make a recipe similar to yours, Patti and I always put it into two casseroles and freeze one of them. It sure does make a lot, but it freezes really well and you always have something to pull out if you get unexpected company!! I love that stuff.

Where's the recipe? Would you share Patti? I don't recall seeing it. Sounds like something I could whip up, and take to the cabin frozen.
Leslie

A friend of mine makes this...I got the recipe from her...It makes a lot.

2 lb package of spaghetti
1 can Cheddar Cheese soup
1 can nacho cheese soup
1 large jar Prego traditional spaghetti sauce
1 reg jar Prego 3 cheese
2 lb. hamburger.
Lots of mozzarella cheese

Cook spaghetti
Brown hamburger
Mix the two soups together in a bowl

Spray or butter Lasagna pan

Layer spaghetti,spaghetti sauce,hamburger ,soups and cheese

Cover with lots of cheese on top

Bake for half an hour at 350degrees.

I didn't have a big enough pan so I bought two of the foil Lasagna pan. This filled both of them.
I used 4 cups of cheese in each. I was planning on 15 people eating plus I expected leftovers.

I think if you only want one pan full...you can drop the recipe in half...You don't have to have two different kinds of the Prego..just the traditional will work..
You can pretty much work it the way you want and you'll still come out with about the same thing.

Oh...and if it is cold you'll have to bake it longer.

I think so. I have frozen baked ziti, which is basically pasta, sauce and cheeze. Spaghetti should be fine.

Thanks Patti.
Leslie

My recipe is very different from yours but I can't really see why your's wouldn't freeze well.

Next time you make it and plan to freeze some, undercook your noodles as they will continue to cook in the oven and perhaps get sofer than you would prefer - the sauce will provide enough moisture for the oven cooking.

Do you have a Food Saver seal a meal thingie? I do and it works beautifully, I can take out baked spaghetti, bake it and serve it as long as a year or even two later. It sucks out all the air, which is why it will last so long.

If not, you could use the Hefty freezer zipper bags, it will keep in that for a couple of months, try to "squeeze" out as much air as you can before zipping it completely.

Soft freeze your spaghetti in order to cut it to the size you want for the dish you want to bake it in when you take it out of the freezer to eat. Trying to cut it without soft freezing it will only make a mush mess but soft freezing it keeps it's form fairly well when you cut it up.

You can use the baking dish you want to use as a meal serving as a template for the size you plan to cut it to.

I have these little corning ware baking dishes that are the perfect serving size for two, so I cut them that size, then remove them from the dish, place it in the plastic seal a meal freeze it up with the date on the bag.

Remove them from the bag while frozen for keeping it together, place in the baking dish, then top with a little fresh cheese and bake it uncovered.

We 'heart' baked spaghetti :)

I freeze regular spaghetti and meat sauce and regular lasagne all the time in zip lock bags so don't see why you couldn't freeze this.I mix sauce and spaghetti and divide into whatever amounts needed for a meal,sometimes even in individual serving sizes and reheat in the microwave.I have one of those plate covers with holes in the top for reheating leftovers in the microwave that works great for plates of food.Individual serving sizes can be reheated in the bag.
Re:Freezing in zip lock bags.If you don't have the the Food
Saver or the device to suck out the air,zip the bag and leave a tiny opening at the top.Stick a straw a couple of inches down into the opening (but not touching the food) and hold the bag as close to the sides of the straw as possible.Suck out all the air and close the bag while pulling out the straw.I have done this for years,and have never had a freezer burn problem.Cheaper than the Food Saver! Good luck with freezing your casserole Patti.It would be a shame to waste all that casserole.

mylab...yes I do have a Food Saver...I figured I would use it and fix up good size portions.

Thanks all..

patti