Spaghetti Casserole
From pleclare 16 years ago
- 55 minutes to make
- Serves 6
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
Ingredients
- 1 pkg(16 oz) angel hair pasta shopping list
- 11/2 lbs ground beef shopping list
- 1 jar(26 oz.) spaghetti sauce shopping list
- 2 cans(103/4 oz.) condensed cream of mushroom soup,undiluted shopping list
- 1 cup(8oz) sour cream shopping list
- 2 cups(8oz) shreaded colby-monterey jack cheese shopping list
- 2 cans(8oz. each) tomato sauce shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
Pam is really going to love this one. Thanks for posting it. :)
donman
in Hammond loved it
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