Yield: 2 casseroles (6 servings each)
1 package (16oz) angel hair pasta
1-1/2 pounds ground beef
1 jar (26oz) spaghetti sauce
2 cans (8oz each) tomato sauce
1 can (10-3/4oz) condensed cream of mushroom soup, undiluted
1 cup (8oz) sour cream
2 cups (8oz) shredded Colby-Monterey Jack cheese
1) Cook pasta according to package directions. Meanwhile, in a large skillet, cook the 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 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.
4) To use frozen casserole: Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed.
*We did not freeze our casserole and we also had some french bread with ours.
Sunday, January 3, 2010