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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Easy to prepare ahead of time. Refrigerate till ready to bake. Canned soup makes casserole creamy but still cuts well for serving Makes 2 casseroles Ingredients:
1 pkg(16 oz) angel hair pasta |
11/2 lbs ground beef |
1 jar(26 oz.) spaghetti sauce |
2 cans(103/4 oz.) condensed cream of mushroom soup,undiluted |
1 cup(8oz) sour cream |
2 cups(8oz) shreaded colby-monterey jack cheese |
2 cans(8oz. each) tomato sauce |
Directions:
1. Cook pasta according to pkg. directions. Meanwhile,in a lg. skillet,cook beef over med. heat till no longer pink;drain. Stir in spaghetti sauce and tomato sauce. Remove from heat
2. Drain pasta. Combine soup and sour cream. In 2 8 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 remaining casserole at 350 for 55-60 mins. or till chesse is melted.
3. Frozen Casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 mins before baking. Bake as directed.
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