Spaghetti Casserole
  • 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
  1. Cook pasta according to package directions.
  2. Meanwhile, in a large pan, cook beef until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from heat.
  3. Drain pasta.
  4. In a bowl, combine soup and sour cream.
  5. In two 9x9 square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
  6. Cover with tin foil and bake one casserole at 350 degrees for 35-45 minutes until cheese is melted.
  7. 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.
Recipe by Saving Cent by Cent at