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Spaghetti Casserole

Spaghetti Casserole
From LaGrange, Georgia, Kim Rocker writes, “This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives.” Canned soup makes this casserole creamy but it still cuts well for serving.
12 ServingsPrep: 20 min. Bake: 55 min.

Ingredients

  • 1 package (16 ounces) angel hair pasta
  • 1-1/2 pounds ground beef
  • 1 jar (26 ounces) spaghetti sauce
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Directions

  • 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 two 8-in. square baking
  • dishes, layer half of the meat sauce, pasta, soup mixture and
  • cheese. Repeat layers.
  • Cover and freeze one casserole for up to 3 months. Cover and bake the
  • remaining casserole at 350° for 55-65 minutes or until cheese is
  • melted.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking. Bake as directed.
  • Yield: 2 casseroles (6 servings each).
© Taste of Home 2012

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Spaghetti Casserole (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012