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Spaghetti Sausage Casserole (Freezer Option)

Here's how you make Spaghetti Sausage Casserole (Freezer Option)
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  • Servings: 12
  • Prep: 40m
  • Cook: 40m
  • The following recipe serves 12 people.

Ingredients

The ingredients are:
  • 1 (16 ounce) package uncooked spagetti pasta
  • 1 1/2 pounds spicy bulk Italian sausage meat
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1 (26 ounce) jar pasta sauce
  • 2 (8 ounce) cans tomato sauce (preferably Hunts)
  • Salt and fresh ground black pepper, to taste
  • 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
  • 1 1/3 cups sour cream
  • 1/3 cup freshly grated Parmesan cheese
  • 4 cups shredded cheddar cheese (or can use Colby-Monterey Jack cheese)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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