This is what I'm making for dinner tonight. I usually have the bacon cooked, the spaghetti I freeze in batches and remove for this recipe, cheese is already shredded. It makes short work of it.

4 oz spaghetti
3 slices chopped bacon
1/2 cup chopped onion
1 clove garlic
3 Tbsps flour
1-16 oz can tomatoes, chopped
1-10 oz can cream of mushroom soup
1/2 cup milk
1 cup shredded cheddar cheese
2 cups cooked chicken, cubed
1/2 cup Paremesan cheese
1 cup mushrooms


Cook spaghetti, set aside. In a large saucepan cook bacon, onions and
garlic until bacon is crisp. Blend in flour. Add undrained tomatoes,cheese,
soup and milk. Cook and stir until melted. Stir in cooked spaghetti,
chicken cubes and mushrooms. Pour into a 2 1/2 quart casserole. Top
with Parmesan. Bake uncovered at 350 degrees F for 45 minutes. Serves
4-8.

That looks delicious. I bet it would freeze well too.

Hi TexasRose -- it is delicious and it freezes really well. When I'm feeling ambitious I make a double batch. It doubles and triples well and you can freeze it in individual servings and take them out as needed.