Today's recipe is one of our favorites. It makes 2 pans - one to eat and one to freeze!
I use it often as a meal to bring away - everyone likes it!
For more recipes, visit Sandra at Diary of a SAHM.
Spaghetti Casserole
1 pkg (16 ounces) angel hair pasta
1 1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce ( I use Hunts 4 cheese)
2 cans (8 ounces each) tomato sauce
1 can cream of mushroom soup
16 ounces sour cream
4 cups 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.
I have heard of this dish. I wish I could eat it. Looking at it makes me hungry!
ReplyDeleteLooks yummy and so great that it makes two pans! I love doing planned-overs! I'll have to go shopping soon!
ReplyDeleteWow, such an easy and quick...and I'm sure...delish meal!
ReplyDeleteHugs,
Kat
This looks so Yummy! I love meals that I can freeze!
ReplyDeleteMmmmmm, mmmmm, mmmmm!!! Yes oh yes...I'll be making this in due time. We both love Italian foods. And the fact that you prompted us to make two and freeze one...well, that ALWAYS appeals to me.
ReplyDeleteHope your day is stupendous Mari.
We like anything with pasta - will try this one soon.
ReplyDeleteLove the idea of having an extra one of hand. I will be making this one soon. Thanks ~
ReplyDeletePasta, cream cheese, more cheese? I'm all over this!
ReplyDeleteMe again!
ReplyDeleteI forgot to mention, I posted today what I got with the CSN certificate I won on your blog. Come on over and see it!
can you taste the SC? i love the idea of freezing one for later, but not sure J would eat it b/c of the sour cream.
ReplyDeleteThat sure does look yummy and I will have to try it soon. I love the idea of having one on hand.
ReplyDeleteThanks for sharing it with us.
Hugs.
this is one of my family's faves!! we love it and eat it often!! the mushroom soup makes the sauce so yummy and creamy :)
ReplyDeleteOooh -- thanks for the recipe!
ReplyDeleteThe mushroom soup is a little different addition. Sounds good. Having extra would be nice too. I am always looking for recipes of things to freeze and make ahead. This is a great idea.
ReplyDeleteI have never seen this done with spaghetti. "A" for originality!!! Cool. :O)
ReplyDeleteGood heavens! I've got to try this one. My family will love it.
ReplyDeleteThat looks great! It would be wonderful to have one tucked into the freezer to take to folks when they need a meal.
ReplyDeleteSounds and looks wonderful! I am going to give it a shot!
ReplyDeleteThis spaghetti dish makes my mouth water. I love cheesy spaghetti, and I have never tried mixing cream of mushroom and sour cream to my pasta casserole. Thanks for this yummy recipe. I will try it soon.
ReplyDeleteI also loved the photo you posted for wordless wednesday. Was the photo taken recently? If so, it's amazing that Michigan still looks like winter in March.
Blessings on your day...
Lidj
I always wanted to make something like this. Sounds like I could do it. Thanks!
ReplyDeleteNow that is going on my menu for this week, can't wait to try it :)
ReplyDelete