16 ounces angel hair pasta
1 1/2 pounds ground beef
1/2 teaspoon onion salt
26 ounces Spaghetti Sauce
2 - 8 ounces tomato sauce
1 can cream of mushroom soup
8 ounces sour Cream
2 cups shredded Colby-Monterey Jack cheese
Cook Pasta. Brown ground beef with onion salt, drain. Mix in spaghetti sauce and tomato sauce. In a bowl, combine soup and sour cream.
In two 8-inch baking pans layer: sauce, pasta, soup and cheese and freeze.
When ready to eat, thaw casserole. Remove from fridge 30 minutes before baking. Bake at 350 for 45 - 50 minutes.
One of my friend's recipes from the article in community newspaper.
Saturday, July 31, 2010
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