Spaghetti Casserole
- Number of Servings: 6
Ingredients
8 oz. angel hair pasta (barilla plus)1 lb. ground beef (93% lean)26 oz. jar spaghetti sauce 1/2 can rf cream of mushroom soup 8 oz. light sour cream 2 c. shredded 2% colby-monterey jack cheese
Cook pasta for a slightly shorter time than directed on package until just done.
Meanwhile, in a large skillet, brown beef and drain. Stir in spaghetti sauce. Remove from heat.
Stir together cream of mushroom soup and sour cream.
In 9x13" freezer pan, layer half the meat sauce, pasta, sour cream mix, and cheese. Repeat layers. Cover tightly with foil and freeze up to 3 months.
Number of Servings: 6
Recipe submitted by SparkPeople user THESVELTEME.
Meanwhile, in a large skillet, brown beef and drain. Stir in spaghetti sauce. Remove from heat.
Stir together cream of mushroom soup and sour cream.
In 9x13" freezer pan, layer half the meat sauce, pasta, sour cream mix, and cheese. Repeat layers. Cover tightly with foil and freeze up to 3 months.
Number of Servings: 6
Recipe submitted by SparkPeople user THESVELTEME.
Nutritional Info Amount Per Serving
- Calories: 459.4
- Total Fat: 19.0 g
- Cholesterol: 84.3 mg
- Sodium: 1,095.5 mg
- Total Carbs: 38.1 g
- Dietary Fiber: 5.9 g
- Protein: 35.5 g
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