Whenever my niece comes over and I don’t have time to make a dish that she probably wouldn’t eat in the first place, my safest bet is always to make spaghetti. I can prepare it a few hours ahead of time and just heat it when she arrives. She says no to the classic spaghetti. I always add a few extra kinds of cheese on top. It makes my kitchen smell so good, most especially if the top starts to toast a bit.
I just serve it with a green salad to counter the overwhelming taste of too much cheese. With kids though, they have never minded those extra cheeses.
1 package (16 ounces) Barilla spaghetti
1-1/2 pounds Tyson ground beef
1 jar (26 ounces) Hunt’s spaghetti sauce
2 cans (8 ounces each) Hunt’s tomato sauce
1 can (10-3/4 ounces) Campbell’s condensed cream of mushroom soup, undiluted
1 cup (8 ounces) Daisy sour cream
2 cups (8 ounces) shredded Colby-Monterey Jack cheese
Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.
Drain pasta. Combine soup and sour cream. In two 8-in. square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.
Cover and bake 55-65 minutes or until cheese is melted.
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Quick Tip: Cover and freeze unbaked casseroles up to 3 months. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°
Thank you to Edible Engineering for this great photo.