 | | Directions |
- In a large skillet, cook beef over medium heat until browned; drain grease.
- Stir in spaghetti sauce and tomato sauce. Remove from heat.
- Cook pasta according to package directions. Drain pasta.
- Combine soup and sour cream.
- In 9x13 pan layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
- Cover with foil and bake at 350° for 30 minutes. Remove foil and bake for an additional 30 minutes or until cheese is melted and casserole is bubbling.
|
|
|
Prep Time: 45 minutes
Cook Time: 60 minutes
Container: Large rectangular baking dish
Servings: 15
|  | | Ingredients | | - | | 1 1/2 pounds ground beef |
| - | | 1 jar spaghetti sauce (26 ounce jar) |
| - | | 2 cans each) tomato sauce (8 ounce cans) |
| - | | 1 pack spaghetti pasta (16 ounce pack) |
| - | | 1 can 10-3/4) condensed cream of mushroom soup, undiluted |
| - | | 1 cup sour cream |
| - | | 2 cups shredded Colby-Monterey Jack cheese plus 1/2 cup extra on top layer |
| |
| |
