Spaghetti Casserole

My family LOVES Spaghetti and it doesn't even have to be homemade or from scratch, they just love it in any way, shape or form.

But sometimes I want something more than just the usual noodles and sauce, I want to give it a little kick, change it out, dress it up etc.

I've got a few variations on Spaghetti dishes here on the blog, like Virginia's Baked Spaghetti which continues to be one of our favorites, or Spaghetti Pie or even Spaghetti a la Philly, so I figured, what's one more to throw at you, you won't mind right?

I have to thank my friend Mari for giving me this recipe, she shared it during one of my Cooking Thursdays on my main blog Diary of a Stay at Home Mom.

Spaghetti Casserole

1 pkg (16 ounces) angel hair pasta
1 1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce ( I use Hunts 4 cheese)
2 cans (8 ounces each) tomato sauce
1 can cream of mushroom soup
16 ounces sour cream
4 cups shredded Colby-Monterey Jack cheese

Cook pasta for a slightly shorter time than directed on pkg, until just done. 

Meanwhile, in a large skillet, brown beef and drain. Stir in spaghetti sauce and tomato sauce. (I added in some fresh basil)

Remove from heat. Stir together cream of mushroom soup and sour cream. 

In two 8x11 freezer pans, layer half the meat sauce, pasta, sour cream mix and cheese.

Repeat layers. Cover tightly with foil and freeze up to 3 months.

To use frozen casserole: Thaw in refrigerator. Bake at 350 degrees for 1 hour.