Tuesday, May 17, 2011

Spaghetti Casserole

Spaghetti Casserole adapated from Full Bellies, Happy Kids

1 pkg (16 ounces) angel hair pasta
1 1/2 pounds ground turkey or beef
1 jar (26 ounces) spaghetti sauce
4 oz can of mushrooms
1/2 cup chopped onion
1 tablespoon minced garlic
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 onion, garlic, mushrooms, and turkey/beef and drain. Stir in spaghetti sauce and tomato sauce. (I added in some fresh basil)

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.

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