1 lb. ground beef
2 cans (26 oz. each) condensed tomato soup, undiluted
6 1/2 cups water
1 jar (28 oz.) spaghetti sauce
1 tbs. Italian seasoning
2 cups (8 oz.) shredded cheddar cheese
In soup kettle, cook beef over med heat until no longer pink; drain.
Add soup, water, spaghetti sauce and Italian seasoning. Bring to a boil. Remove from heat. Add cheese, stir until melted. (Yields 4 quarts/16 servings)
Divide into freezer bags. Freeze.
Thaw. Bring soup to a boil. Reduce heat and simmer, uncovered for 15 minutes. Add additional cheese if desired. Complete meal with grilled cheese sandwiches or breadsticks.