Monday, February 23, 2009

Spaghetti Casserole


  • 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

  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)

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