Spaghetti Casserole

• 16 oz. angel hair pasta
• 1 ½ pounds ground beef
• 1 jar spaghetti sauce
• 2 - 8 oz. cans tomato sauce
• 1 can cream of mushroom
• 8 oz. sour cream
• 2 cups shredded cheddar

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in paghetti sauce and tomato sauce. Remove from the heat.

2. 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.

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