Spaghetti Casserole

A group of friends and I participated in a freezer cooking session, and it was a lot of fun!  Little did I know how great freezer cooking is!  What a time-saver!  I definitely plan to dedicate a day every couple of weeks to cooking about 5 or so meals.

The recipe I chose was a spaghetti casserole I had found on Taste of Home, a great recipe magazine.  This was so good!  Evan even approved...he finished his plate!

INGREDIENTS:

• 1 package (16 ounces) angel hair pasta
• 1-1/2 pounds ground beef
• 1 jar (26 ounces) spaghetti sauce
• 2 cans (8 ounces each) tomato sauce
• 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

DIRECTIONS:

• 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).