1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Instructions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
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.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 55-65 minutes or until cheese is melted.
To use frozen casserole- Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield- 2 casseroles (6 servings each).
Originally Submitted
11/3/2010
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