Spaghetti Sausage Casserole (Freezer Option)

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.