Recipe

Spaghetti Casserole Recipe

	Pleclare / All my dishes 1 year, 10 months 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	Pleclare
	pastaground beefspaghetti saucetomato saucemushroom sooupsour creamcolbymonteray jack cheese

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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

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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