Recipe
Spaghetti Casserole Recipe
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Pleclare / All my dishes 6 months, 1 week ago
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
Prep:20m Cook:55m Servings:6
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 Pleclare |
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Fans
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
- 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
- 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.
- Frozen Casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 mins before baking. Bake as directed.
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pat2me 6 months, 1 week ago said:
Wow, this sounds different! We'll have to try it!
pleclare 6 months, 1 week ago said:
Thanks. Recheck recipe. Someone pointed out that I forgot tomato sauce in ingredients. I corrected it.
donman 6 months, 1 week ago said:
Pam is really going to love this one. Thanks for posting it. :)
mao65 6 months, 1 week ago said:
Sounds great and making one and freezing one is really a terrific idea!
cajunspices66 5 months ago said:
NICE POST.. THANKS!