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.
| Spaghetti Casserole | Print |
Ingredients
- 1 package (16 oz.) angel hair pasta
- 1 pound ground beef or turkey, cooked
- 1 jar (24-26 oz.) spaghetti sauce
- 2 cans (8 oz.) tomato sauce
- 1 can (10.5 oz.) cream of mushroom condensed soup, undiluted
- 1 cup sour cream
- 2 cups Colby-Monterey Jack cheese, shredded
Instructions
- Cook pasta according to package directions.
- Meanwhile, in a large pan, cook beef until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from heat.
- Drain pasta.
- 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.
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