Spaghetti Casserole

Ugh...I've been sick for the last few days and I don't want to do anything. But, with the TAKS test (Texas' standardized test) next week, I can't miss a day of work. I wasn't able to cook dinner tonight, because I was sleeping. So, its a good thing I made a huge casserole on Tuesday night to hold us over. I found this recipe awhile ago and my husband really likes it. Plus, it makes enough to freeze leftovers.

Spaghetti Casserole

1 - 16 oz. package angel hair pasta

1 1/2 lbs. ground beef

1 - 26 oz. jar spaghetti sauce

2 - 8oz cans tomato sauce

1 can cream of chicken soup

1 cup (8 oz) sour cream

2 cups shredded colby-monterey jack cheese

Cook pasta according to directions. In a large skillet, cook beef over medium heat until done; drain. Stir in spaghetti sauce and tomato sauce. Remove from heat. Drain pasta. Combine soup and sour cream. In two, 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 55-65 minutes or until cheese is melted.

To use frozen casserole: Thaw in fridge overnight. Remove from fridge 30 minutes before baking, then bake as directed.

Notes: I think that I will use an extra 16 oz of spaghetti sauce vs. the 2 cans of tomato sauce next time. Also, instead of making 2 casseroles with this recipe, I just made one 9x13 casserole this time. I froze individual portions of the leftovers for my husband to take for lunches.