(I found the following recipe in Tase of Home's October 2007 issue of "Simple & Delicious" magazine. It makes enough for two 8x8-inch pans of spaghetti casserole: one to eat now, and the other to freeze and eat later. Enjoy.)
Spaghetti Casserole
1 pkg. (16 oz.) angel hair pasta1-1/2 lbs. ground beef (I used extra lean)
1 jar (26 oz.) spaghetti sauce
2 cans (8 oz. each) tomato sauce
1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted
1 C. (8 oz.) sour cream (I used fat free)
2 C. (8 oz.) shredded Colby-Monterey Jack Cheese
1) 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 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 freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350-degrees for 55-65 minutes, or until the cheese is melted (it won't take long if you're eating it right away).
4) To reheat frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed in step 3).
Each casserole makes about 6 servings.
4 comments:
That looks yummy. I wonder if I could sneak it past my husband who thinks nothing should have cream of anything soup in it!
I have the stuff to make spaghetti. I saw this recipe and I'm thinking - maybe I might just make this. It sounds and looks good and gives a different twist to the traditional spaghetti.
Karen
http://thetagblog.blogspot.com/
www.homeschoolblogger.com/SALT
Okay, I've got to try this one too, my boys would be all over this.
Hey! first time here..came over from kelli's blog for thanksgiving event...nice to meet a fellow foodie:) I wrote about thanksgiving decorating ideas today:)
this spaghetti looks inviting!
-Mansi
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