There are certain things that most of us consider to be necessary when it comes to fixing dinner. First of all, we want to ensure that we are putting something delicious on the table because life is too short to eat something we don’t like. Secondly, we want the recipe to be easy and that is why many of us will include spaghetti as a weekly dish.
If your family loves spaghetti and even craves it when it is not spaghetti night, you are going to love this recipe. It is for a spaghetti casserole and it combines all of the ease of making spaghetti with something cheesy and delicious that is absolutely going to be a favorite in your home. Make this one for your family tonight and watch it disappear.
1 package (16 ounces) spaghetti
1 1/2 pounds ground beef
1 jar (26 ounces) spaghetti sauce
2 cans (8 ounces each) tomato sauce
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
2 cups Colby-Monterey Jack cheese, shredded
Preheat oven to 350 degrees.
Boil spaghetti according to package directions until al dente. Drain.
While spaghetti is boiling, in a large pan, brown beef over medium heat. Add in spaghetti and tomato sauces, then remove from heat.
In a medium bowl, mix together soup and sour cream. In a 9×13 casserole dish, layer half the sauce, spaghetti, soup mixture, and cheese, then repeat once more, finishing with the cheese on top. You can also split this up into two 8×8 casserole dishes, then freeze one for later use.
Cover dish with foil and bake 55-65 minutes, or until cheese is melted and dish is heated through. Let sit 5 minutes, then serve and enjoy!