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Spaghetti Casserole Recipe

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This recipe for Spaghetti Casserole, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Maloney
Added: Monday, January 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg (16 oz.) angel hair pasta
1 1/2 lb ground beef
1 jar (26 oz.) spaghetti sauce
2 cans (8 oz. each) tomato sauce
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 c. sour cream
2 c. shredded Colby-Monterey Jack cheese

Directions:
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 an sour cream. In two 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese . Repeat layers.
Cover and bake at 350 for 55-65 minutes or until cheese is melted.

Personal Notes:
Personal Notes:
I cover and freeze one of the pans and use at a later date. To use thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking.

 

 

 

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