Spaghetti (we used a full bag)
8 oz sour cream (I added a little more)
8 oz cream cheese (I would double)
1+ lb ground beef
1-2 jars spaghetti sauce (we added salsa too)
2-4 cups mozzarella cheese (I did about 6)
Cook spaghetti noodles then add to cooked ground beef and mix in with favorite spaghetti sauce (and salsa). Mix sour cream and cream cheese together. Put the mixed noodles in the bottom of the 9x13 pan. Spread noodles with sour cream/cream cheese mixture and top with mozzarella cheese. Top with meat sauce. Bake at 350 for about 40 minutes, until warmed through and cheese is melted. Freezing this isso easy! Put in 2 small pans and freeze one. Line the pan to be frozen with greased tin foil. After casserole is frozen, remove hardened casserole in foil, wrap and label. Write cooking instructions on foil. To use, thaw in refrigerator overnight and then bake as directed if not yet baked. Or reheat in microwave if previously cooked or cook directly from the freezer and bake for 1-1/2 to 2 hours at 350-degrees.
Chef Michelle
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