Cooking Thursday

Here's the recipe I told you I would share.  This is a spaghetti casserole.  It's one I often use when bringing a meal to someone; just add some garlic bread and a salad and it's good! It's a good one for kids because they always like it.  Plus - it makes 2 pans and freezes well, so one always goes in the freezer for later!

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.