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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
Details
Servings 3
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.
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