More freezer food

My freezer is looking kind of empty, so I'm replenishing it with more frozen casseroles. This weekend: baked spaghetti and enchiladas.

Baked Spaghetti
Tomato sauce (I made some with tomato sauce, diced tomatoes, some spicy chili seasoning, vegetable flakes, Italian seasoning, and Italian sausage)
1 box spaghetti or other pasta, cooked
Mozzarella cheese

Mix the sauce, pasta, and a handful of cheese together in a 9x13 or 2-9x9 pans. Top with generous amount of more cheese. Bake at 350 for 30-60 minutes or until cheese is bubbly and it's heated through. One of the easiest recipes ever.

Enchiladas
12 flour or corn tortillas
1 can black beans, drained
1 cup corn
2 cups white rice, cooked with 1 packet taco seasoning added while cooking
1 large jar salsa
1 bag Mexican-blend cheese

Mix together the beans, corn, and seasoned rice. Spread a layer of tortillas on the bottom of a 9x13 or 2-9x9 baking dishes. Spread 1/4 the bean mixture on top, followed by a layer of salsa and cheese. Repeat, then top with a final layer of tortillas, salsa, and cheese. Bake at 350 for 30-60 minutes or until cheese is bubbly and it's heated through. Another very easy recipe.