Spaghetti Casserole
Source of Recipe
Simple and Delicious
List of Ingredients
16 oz. angel hair pasta
1½ pounds ground beef
26 oz. jar spaghetti sauce
2 cans (8oz. each) tomato sauce
1 can cream of celery soup
1 cup sour cream
2 cups shredded Colby-Monterey Jack cheeseRecipe
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 and sour cream. In a 13x9 baking dish 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.
This may be made in 2 8 inch casseroles. Cover and freeze one for up to 3 months.
TO USE FROZEN CASSEROLE
Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
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