Retro Recipe

I remember when I was little casseroles were all the rage. It seemed like every mom had their own "speciality" one and all women in the neighborhood would share the recipe for their family's favorite one and 2-3 times a week supper would be a new one. My mom had a few she made and they were some of our favorite meals. For some reason the art of the casserole has gone to the wayside. I don't know why exactly--they are easy, usually cook in under an hour, and most of the time are filled w/ affordable ingredients. This is one I found through the Taste of Home website. Alex would eat spaghetti every night if I let him, not b/c he is picky, but b/c he LOVES it so much. So instead, I was looking for new variations of it, and stumbled across this. I am making it for supper tonight along w/ some garlic bread sticks. I'll be sure to report back on what the verdict was!

Spaghetti Casserole

16 oz. angel hair pasta

1 1/2 lbs ground beef (I am only using 1 lb)

1 26 oz jar spaghetti sauce

2 8 oz cans tomato sauce

1 10 3/4 oz can cream of mushroom soup

8 oz sour cream

8 oz Colby-Monterey Jack cheese

Cook pasta according to 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 heat. Drain pasta. Combine soup and sour cream. In a 9 x13 pan, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. Bake @ 350º for 55-65 mins until cheese is melted.