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    Spaghetti Casserole

    Source of Recipe

    Simple and Delicious

    List of Ingredients

    16 oz. angel hair pasta
    1 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 cheese


    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.

    Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.




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