Spaghetti Casserole

INGREDIENTS:

• 1 (16 oz) package angel hair pasta
• 1 1/2 lbs ground beef
• 1 (26 oz) jar spaghetti sauce
• 2 (8 oz) cans tomato sauce
• 1 (10.75 oz) can condensed cream of mushroom soup, undiluted
• 1 (8 oz) cup sour cream
• 2 (8 oz) cups shredded Colby-Monterey jack cheese

DIRECTIONS:

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, cook beef over medium heat 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, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. 
6. Makes 2 casseroles. Cover and freeze one casserole for up to 3 months.
7. Cover and bake the other at 350° for 55-65 minutes or until cheese is melted. 
8. To use frozen casserole: thaw in refrigerator overnight. Remove 30 minutes before baking. Bake as directed.