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I simplified this recipe from Simple and Delicious, omitting tomato sauce and using all spaghetti sauce. Also, I use whatever cheese I have on hand. When the whole family is here, I use a 13 by 9-inch pan instead of two 9-inch pans.


  • 1 package (16 ounces) angel hair pasta
  • 1-1/2 pounds ground beef
  • 1 jar (48 ounces) spaghetti sauce, your favorite variety
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2 cups (8 ounces) shredded cheese - Mozzarella, Colby-Jack, Cheddar, or your favorite variety


  • 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. 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 freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
  • TO USE FROZEN CASSEROLE: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each).
  • VARIATION: Use a 9 by 13-inch pan make the whole recipe.

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