SPAGHETTI CASSEROLE 21 Recipe

Ingredients
  • 1 pack spaghetti pasta (16 ounce pack)
  • 1 1/2 pounds ground beef
  • 1 jar spaghetti sauce (26 ounce jar)
  • 2 cans each) tomato sauce (8 ounce cans)
  • 1 can 10-3/4) condensed cream of mushroom soup, undiluted
  • 1 cup sour cream
  • 1 Shredded Colby-Monterey Jack cheese (2 cup 8 ounce )
Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat, drain. Stir in spaghetti sauce and tomato sauce. Remove from heat. Drain pasta. Combine soup and sour cream. In 9x13 pan layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Cover and bake remaining casserole at 350° for 55-65 minutes or until cheese is melted.
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