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Spaghetti Casserole

Total Time

Prep: 20 min. Bake: 55 min.

Makes

2 casseroles (6 servings each)

This is an easy dish to prepare ahead of time, refrigerate and bake just before company arrives. —Kim Rocker, LaGrange, Georgia

Ingredients

  • 1 package (16 ounces) spaghetti
  • 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 sour cream
  • 2 cups shredded Colby-Monterey Jack cheese

Directions

  1. Preheat oven to 350°. 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.
  2. 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.
  3. Cover and bake 55-65 minutes or until cheese is melted.
    Freeze option: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts

1 each: 430 calories, 19g fat (10g saturated fat), 68mg cholesterol, 818mg sodium, 39g carbohydrate (6g sugars, 3g fiber), 22g protein.

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