Spaghetti Casserole

By Lulubelle

Taste of Home Quick Cooking Annual Recipes 2008

Ingredients

• 1 lb pkg Angel Hair Pasta
• 1 1/2 lbs Ground Chuck
• 1 ) 26 oz jar Spaghetti Sauce
• 2 ) 8 oz cans Tomato Sauce
• 1 can Cr. of Mushroom Soup-undiluted
• 1 C. Sour Cream
• 2 C. Shredded Colby-Monterey Jack Cheese

Preparation

Step 1

Cook Pasta. Meanwhile in a large skillet, cook beef over medium heat until crumbly; drain. Stir in spaghetti sauce & tomato sauce. Remove from the heat. Drain the pasta. Combine cream of mushroom soup & the sour cream. In 2) 8 x 8 baking pans, layer half of the meat sauce, pasta, soup mixture & cheese. Repeat layers. Cover & freeze.

IF FROZEN: Thaw, Remove from fridge 30 minutes prior to baking. Bake, covered at 350` for 65 min or til cheese is melted.