freeze and enjoy later

One of the recipes my daughter and I prepared to freeze recently was Spaghetti Casserole.  The title is nothing special but the taste is!  I don't remember where I got this recipe...my advice - always put your source down no matter what.  It might be from a magazine at an office while you are waiting for an appointment, website, food network, family member or friend...just remember, like I haven't in this case, to write down where you got the recipe.  Freeze and enjoy this casserole later.  It has an even better taste when you do.  When I freeze casseroles...I cook the dish for three-fourths of the designated time, cool and freeze.  I put the frozen dish in the refrigerator first thing in the morning or night before I'm going to prepare it, then bake it for the remainder amount of time (or a little longer).   I failed to mention...This dish is very easy to prepare! 

SPAGHETTI CASSEROLE

8 ounces spaghetti
1/2 cup milk
1 egg
1 pound ground, unseasoned pork
1 med. onion, chopped fine
1 med. green pepper (optional), chopped fine
1 large clove garlic, chopped
1 tablespoon chili powder

1/2 teaspoon ground cumin
1/2 teaspoon oregano, chopped fine
1/2 teaspoon salt
1/4 teaspoon black pepper
1-16 ounce tomato sauce
4 ounces grated Monterey Jack cheese
4 ounces shredded cheddar cheese
Preheat oven 425 degree F. Cook pasta and drain.  Whisk together pasta, milk and egg.  Spread in buttered 9x13 baking dish.  Cook pork, onion, green pepper and garlic in large skillet for about 6 minutes.  Drain off fat.  Stir in seasonings and cook another 2 minutes.  Spread meat sauce over pasta in dish.  Sprinkle with cheese.  Cook 10 minutes.  Let cool 5 minutes before slicing and serving.