Spaghetti casserole

By treadinger

Ingredients

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

Preparation

Step 1

Preheat oven to 350°. 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 bake 55-65 minutes or until cheese is melted. Yield: 2 casseroles (6 servings each).