Spaghetti Casserole

By nurseliz

Ingredients

• Ingredients
• 1 * 1 package (16 ounces) angel hair pasta
• 1-1/2 * 1-1/2 pounds ground beef
• 1 * 1 jar (26 ounces) spaghetti sauce
• 2 * 2 cans (8 ounces each) tomato sauce
• 1 * 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 * 1 cup (8 ounces) sour cream
• 2 * 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Details

Servings 12

Preparation

Step 1

Directions

* Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
* Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
* Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
* To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).