Spaghetti Casserole

Ingredients:

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

Directions:

1. Cook pasta according to package.
2. Meanwhile in large skillet, cook beef over medium heat until no longer pink; drain.
3. Stir in spag. sauce and tomato sauce; Remove from heat.
4. Drain pasta.
5. Combine soup and sour cream in a bowl.
6. In two 8-in square baking dishes layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. (You can also make it into 1 large casserole; use a 9x13)
7. Cover and freeze one casserole (thaw overnight and follow directions)..
8. Cover and bake remaining casserole at 350 for 55-65 minutes; until cheese is melted.

Yields 2 casseroles (6 servings each)