Recipe

Spaghetti Casserole Recipe


Spaghetti Casserole Recipe
Easy to prepare ahead of time. Refrigerate till ready to bake. Canned soup makes casserole creamy but still cuts well for serving Makes 2 casseroles

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Ingredients
  • 1 pkg(16 oz) angel hair pasta
  • 11/2 lbs ground beef
  • 1 jar(26 oz.) spaghetti sauce
  • 2 cans(103/4 oz.) condensed cream of mushroom soup,undiluted
  • 1 cup(8oz) sour cream
  • 2 cups(8oz) shreaded Colby-Monterey Jack cheese
  • 2 cans(8oz. each) tomato sauce

Directions
  1. Cook pasta according to pkg. directions. Meanwhile,in a lg. skillet,cook beef over med. heat till no longer pink;drain. Stir in spaghetti sauce and tomato sauce. Remove from heat
  2. Drain pasta. Combine soup and sour cream. In 2 8" 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 remaining casserole at 350 for 55-60 mins. or till chesse is melted.
  3. Frozen Casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 mins before baking. Bake as directed.

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Comments


Wow, this sounds different! We'll have to try it!


Thanks. Recheck recipe. Someone pointed out that I forgot tomato sauce in ingredients. I corrected it.


Pam is really going to love this one. Thanks for posting it. :)


Sounds great and making one and freezing one is really a terrific idea!


NICE POST.. THANKS!


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