Spaghetti Sausage Casserole (Freezer Option)
"This makes two 8-inch pans so you can use one right away then freeze the other for another meal, freezing instructions listed on bottom of recipe Remember to only cook the spaghetti to halfway as it will cook more in the oven, ground beef may be substituted for the sausage meat but the flavor will be reduced. Cooking time stated only for the prepared casserole. "
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (282.4 g)
- Calories 837.3
- Total Fat - 35.3 g
- Saturated Fat - 16.4 g
- Cholesterol - 116 mg
- Sodium - 920.7 mg
- Total Carbohydrate - 96.6 g
- Dietary Fiber - 11.6 g
- Sugars - 6.7 g
- Protein - 34.7 g
- Calcium - 417.5 mg
- Iron - 2.5 mg
- Vitamin C - 1.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Grease two 8-inch square baking pans (can use a foil pan for freezing).
Step 2
Cook spaghetti in boiling water (cook pasta to only halfway as it will cook more in the oven) drain then rinse under cold water; set aside.
Step 3
In a large skillet, cook sausage meat with onion over medium-high heat until no longer pink; drain; add in garlic; cook 2 minutes.
Step 4
Stir in spaghetti sauce and tomato sauce; bring to a simmer over medium-high heat stirring.
Step 5
Reduce heat and simmer partially covered for 45 minutes or more seasoning with salt and pepper about halfway through cooking time.
Step 6
In a bowl combine condensed soup with sour cream and Parmesan cheese (can also mix in some cayenne pepper or black pepper to the mixture if desired).
Step 7
In two 8-inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese.
Step 8
Repeat layers (using 2 cups of cheese for each pan).
Step 9
Cover and freeze one casserole for up to 3 months.
Step 10
Cover and bake the remaining casserole at 350 degrees for 40 minutes or until cheese is melted.
Step 11
To use frozen casserole; thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.
Tips
No special items needed.
0 Reviews
You'll Also Love
