2 pounds ground beef
1 onion, chopped
3 cans tomato soup
2 cans cream of mushroom soup
6 tablespoons Worcestershire sauce
2 soup cans water
1 1/2 pounds shredded cheddar cheese
1 pound box spaghetti noodles
Cook spaghetti according to package directions (I did it a minute less since I was going to be freezing it).
In another pot, brown the ground beef and onion. Drain. Return meat mixture to the pot and add in the soups, Worcestershire sauce, and water. Mix well over low heat. Then add in the cheese, a handful at a time, reserving 2 cups. Continue to cook until all of the cheese is melted.
Add in the cooked spaghetti and mix well.
Divide into two 9x13 pans or four 8x8 pans. Cover with foil. Put cheese (1 cup per 9x13 or 1/2 cup per 8x8 pan) in a separate zip loc. Put the pan and the cheese in another zip loc and freeze.
To bake: Thaw. Bake, covered, in a 350 degree oven for 30 minutes. Remove foil and sprinkle with the cheese. Bake an additional 15 minutes. I suggest letting it then sit for 5-10 minutes before serving.
This recipe was adapted from a recipe found in Guideposts magazine.