Spaghetti Casserole

Another one we are making on our freezer cooking day from the magazine I purchased.

1 pkg (16 oz) angel hair pasta
1 1/2 lbs ground beef
1 jar (26 oz) spaghetti sauce
2 cans (8 oz each) tomato sauce
1 can condensed cream of mushroom soup, undiluted
1 cup sour cream (8 oz)
2 cups shredded colby-Monterey Jack cheese

Cook pasta according to pkg directions.  Cook beef over medium heat until no longer pink, drain.  Stir in spaghetti sauce and tomato sauce.  Remove from heat.

Drain pasta.  Combine soup and sour cream.  In two 8" square baking dishes layer half of the meat sauce, pasta, soup mixture and cheese.  Repeat layers.

Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 for 55-65 minutes or until cheese is melted.

To use Frozen Casserole:  Thaw in the fridge overnight.  Remove from the refrigerator 30 minutes before baking.  Bake as directed.