spaghetti casserole

Name: Spaghetti Casserole
Cuisine: American
Ingredients: 16 ounce(s) pkg. angel hair pasta or spaghetti; 1 1/2 pound(s) ground beef; 1 jar(s) spaghetti sauce; 1 can(s) cream of mushroom soup; 2 - 8 oz. cans tomato sauce; 1 cup(s) sour cream; 2 cup(s) shredded colby jack cheese

(2 RATINGS)

105 Pinches

Carla Skiles

Greeley, KS

Updated on Feb 26, 2010

This is one of my husband's favorite dinners. I hope your family enjoys it as much as we do! This is a recipe that makes two small casseroles or one large one. I make the two and freeze one for another day.

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Ingredients

16 ounces pkg. angel hair pasta or spaghetti
1 1/2 pounds ground beef
1 jar spaghetti sauce
1 can cream of mushroom soup
2 - 8 oz. cans tomato sauce
1 cup sour cream
2 cups shredded colby jack cheese

How To Make spaghetti casserole

Step 1

Cook pasta according to package directions and drain.

Step 2

In a large skillet, cook beef over medium heat until no longer pink; drain.
Step 3

Stir spaghetti sauce and tomato sauce into ground beef. (At this point, I like to add minced onion, garlic, ground oregano and basil to taste.)
Step 4

Combine cream of mushroom soup and sour cream.
Step 5

In two 8-inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
Step 6

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 55 to 65 minutes or until cheese is melted.
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