SPAGHETTI CASSEROLE FROM SIMPLE AND DELICIOUS

 

  • Cooking Time: 55 to 65 minutes
  • Servings: 12 - 6 per casserole
  • Preparation Time: 15 to 20 minutes

Ingredients

  • 1 package (16 ounces) angel hair pasta
  • 1-1/2 pounds ground beef
  • 1 jar (26 ounces) spaghetti sauce
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese (used mozzarella cheese)

Directions

  • 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 and tomato 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).

Notes

This delicious recipe immediately caught my attention as I am downsizing a lot of recipes.

Categories: Beef  Dairy  Pasta 

Author Credit: Simple & Delicious

Website Credit: http://www.tasteofhome.com/Recipes/Spaghetti-Casserole-3

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