Tuesday, February 9, 2010

A Recipe

Spaghetti Casserole

- 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, undiluted
- 1 cup (8 ounces) sour cream
- 2 cups (8 ounces) shredded Colby-Monterey Jack cheese


1. 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.

2. Drain pasta. Combine soup and sour cream. In two 8 in. square baking dishes (or one 13 x9), layer half of the meat sauce, pasta, soup mixture and cheese. repeat layers.

3. Cover and bake the casserole at 350 degree's F. for 55-65 minutes or until cheese is melted.

4. If you freeze one of the casseroles, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
(It can freeze for only 3 months)

I really enjoyed this casserole! It is fun to make and good to eat!

I'm still alive, just very busy! I will try to get an actual post up as soon as I can, but for now I only have time for a delicious recipe, of which I can't have. ( Thanks to my absolutely wonderful food allergies! :-/ ) Anyway, enjoy!


Nana said...

Oooo...sounds good. Too bad that you can't eat it. My brother Sam is allergic to nuts and chocolate and guess what? They are his favorite foods!

Have a wonderful evening!


Michelle said...

Mmmm! Sounds yummy...is this by any chance the casserole you made for our Christmas party? If so, I remember it being really good!

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