You may remember Talon from when he was only a few weeks old. It's his first Christmas and his mommy asked me to take his Christmas portraits. He is such a cutie!
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-Mrs. Nichelson ♥
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Spaghetti Casserole
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.
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One plus about driving for 9 hours during the day: I got a photo of my most favorite cross!
I love crosses. There are two in town that I have yet to capture on camera and there are either two or three on our road trips to Missouri (from Ohio.) But this is my favorite. It's huge! And right off the highway. Also, my first shot of any type of cross.
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They were all surprised that it still had it's teeth.
