Layered Spaghetti Casserole Recipe
Layers of spaghetti, sauce and cheese make up this tasty pasta casserole. Young and old will enjoy this hearty dish and it will be one that they ask for time after time.
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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
:Large rectangular baking dish
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.
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"I made this casserole for a pot luck supper we had to go to. It was a thick and hearty casserole, perfect for a pot luck supper. It was all gone so everyone must have enjoyed it."
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