Spaghetti Casserole

INGREDIENTS

  • 1 package (16 oz) angel hair pasta
  • 1-1/2 lbs ground beef
  • 1 jar (26 oz) spaghetti sauce
  • 2 cans (8 oz each) tomato sauce
  • 1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
  • 1 cup (8 oz) sour cream
  • 2 cups (8 oz) shredded Colby-Monterey Jack cheese
  • 1 onion
  • 1 green bell pepper

INSTRUCTIONS

  1. Cook pasta according to package directions.
  2. Meanwhile, in a large skillet, brown the onion and peppers for a few minutes before adding the beef. Cook until no longer pink; drain.
  3. Stir in spaghetti sauce and tomato sauce. Remove from heat.
  4. Drain pasta. Combine soup and sour cream.
  5. In two 8-inch square baking dishes (or one 16x9 baking dish), create layers of half of meat sauce, pasta, soup mixture, and cheese. Repeat layers.
  6. Optionally, cover and freeze for up to 3 months.
  7. Cover and bake at 350°F for 55 minutes or until cheese is melted.
  8. To use frozen casserole: Thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.