This Spaghetti Casserole is a great way to change up your dinner rather than just having spaghetti for dinner. It’s an easy dish to prepare ahead of time, and you can freeze it too so you have something simple to pop in the oven for dinner. This Spaghetti Casserole makes two small casseroles or you could do one large one. If you don’t want to freeze one of the small casseroles, then be sure to cut the recipe in half.
- 1 package angel hair pasta 16 oz
- 1 pound ground beef or turkey cooked
- 1 jar spaghetti sauce 24-26 oz
- 2 cans tomato sauce 8 oz
- 1 can cream of mushroom condensed soup, undiluted 10.5 oz
- 1 cup sour cream
- 2 cups Colby-Monterey Jack cheese shredded
- Cook pasta according to package directions. Drain.
- Meanwhile, in a large pan, cook beef until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from heat.
- In a bowl, combine soup and sour cream.
- In two 9x9 square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
- Cover with tin foil and bake one casserole at 350 degrees for 35-45 minutes until cheese is melted.
- Cover the other casserole with tin foil and freeze for up to 3 months. To use frozen casserole, thaw in refrigerator. Remove from refrigerator 30 minutes before baking, then bake for 350 degrees for 35-45 minutes until cheese is melted.