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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

SPAGHETTI CASSEROLE Recipe

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This recipe for SPAGHETTI CASSEROLE is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (16 oz.) angel hair pasta
1-1/2 pounds 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. (8 oz.) sour cream
1 c. (8 oz.) shredded Colby-Monterey jack cheese
Directions:
Directions:
Cook pasta according to package directions. Meanwhile, in large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from heat.

Drain pasta. Combine soup and sour cream. In two 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 the remaining casserole at 350 for 55-65 minutes or til cheese is melted.

 

 

 

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