Cheesy Beef Spirals

2 cups uncooked spiral pasta
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sour cream
1/2 pound processed cheese, cubed (Velveeta)
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Brown beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to boil. Reduce heat; cover and simmer 20 minutes.

Place 1/2 cup of meat sauce in a shallow greased 2-1/2 quart baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with process cheese and remaining pasta and meat sauce. Sprinkle with mozzarella cheese.

Cover and bake at 350 degrees for 25-30 minutes. Uncover; bake 5-10 minutes longer or until bubbly.

This was in the recent Taste of Home magazine for casseroles, slow cookers & soups. My husband saw the picture on the cover and asked me to make it. It is rather "lasagne like" so I figured all my family would like it.

NOTE: My kids closely inspect their food and would be hesitant to eat suspicious things, like mushrooms and onions, so I took a couple of short cuts with this recipe: Rather than buy garlic and mushrooms, I found the spaghetti sauce flavored with garlic & mushroom on sale and just used that. I also tossed in a little dried onion rather than use fresh. Next time I make it, I will toss the sour cream with the pasta before putting it in the casserole, just to spread it more evenly. I used a box of Barilla whole wheat pasta to be a little more healthy. This could have been divided into 2 casseroles to freeze one or share one.