Thursday, February 11, 2010

Spaghetti Casserole

This freezer meal idea came from Mari's Recipe Blog.


1 pkg (16 oz.) angel hair pasta
1 1/2 lbs. ground beef
1 jar (26 oz.) spaghetti sauce
2 cans (8 oz. each) tomato sauce
1 can cream of mushroom soup
16 oz. sour cream
4 c. shredded Colby-Monterey Jack cheese

Cook pasta for a slightly shorter time than directed on pkg, until just done.

Meanwhile, in a large skillet, brown beef and drain. Stir in spaghetti sauce and tomato sauce. Remove from heat.

Stir together cream of mushroom soup and sour cream.

In two 8x11 freezer pans, layer half the meat sauce, pasta, sour cream mix and cheese. Repeat layers. Cover tightly with foil and freeze up to 3 months.

To use frozen casserole: Thaw in refrigerator. Bake at 350 degrees for 1 hour. Makes 2 meals.

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