10 ozs uncooked spaghetti
1 pound lean ground beef (90% lean) or ground turkey
2/3 cup chopped onion
6 slices ready to serve fully cooked bacon, chopped or bacon bits
1 1/2 cup ketchup
1 cup dill pickles
1 cup barbecue sauce
1/2 cup prepared mustard
2 cups (8 ozs) shredded cheddar cheese
*Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook ground meat and onion over medium heat until meat is done; drain. Stir in the bacon, ketchup, pickles, barbecue sauce, and mustard. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain spaghetti; stir into meat mixture.
*Sprinkle with cheese. Remove from heat; cover and let stand until cheese is melted. Serve immediately, or cool before placing in freezer container. Cover and freeze for up to 3 months.
To use frozen spaghetti: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through. Sprinkle with additional cheese.
Thanks to Nichelle Nell from Isle, Minnesota for this recipe and picture :) found in Ultimate Freezer Cookbook 2012
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