2 packages (7oz each) thin spaghetti, broken into 2-inch pieces
4 cups cooked ham, cubed
2 cans (10 3/4oz each) cream of chicken soup
2 cups sour cream
1/2 cup onions, chopped
1 1/2 tsp ground mustard
1 tsp seasoned salt
2 tsp Worcestershire sauce
2 cups soft bread crumbs
1/4 c. butter, melted
2 cups shredded cheddar cheese
Cook spaghetti according to package directions; drain and place in large bowl. Stir in ham, soup, sour cream, onion, mustard, salt, and Worcestershire sauce. Transfer to two greased 11x7x2 baking dishes (I filled 3 and half of the 8x8 baking tins). In a small bowl, toss butter, bread crumbs, and cheese. Sprinkle over casserole. Cover with aluminum foil and place in gallon-size Ziploc bag. Freeze.
TO SERVE: Thaw overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through.
VARIATION: You can add 1/2 pound of sliced fresh mushrooms and/or 1/2 cup sliced olives to the ingredients.
SOURCE: Taste of Home's No Fuss Freezer Meals