Spaghetti Casserole

I have noticed a trend lately dealing with freezer meals. People are sending a day or two cooking a whole bunch of meals and then placing them in the freezer for quick and easy weeknight dinners. The only experience I have with freezing meals is freezing leftovers so they do not spoil before we can eat them. However every time I have done this the meal does not taste at all as good as when I first made it, not even close. So, freezing whole meals has never been something I have wanted to try.

This recipe does come with directions for making two casseroles and freezing one of them. I will include the directions for this in case you want to try freezing one or both of the casseroles,.

This casserole takes basic spaghetti and kicks it up a notch. It is creamy, cheesy, flavorful, and just all around delicious. Another nice thing about this casserole is that you can prepare it, cover it and refrigerate until you are ready to bake it. Just take the casserole out of the refrigerator 10-20 minutes before you put it in the oven so it can warm up a bit.

Spaghetti Casserole

Ingredients:

• 16 ounces angel hair pasta
• 1 pound ground turkey
• 26 ounces spaghetti sauce
• 2- 8 ounce cans no salt added tomato sauce
• 1 can cream of mushroom soup
• 8 ounces light sour cream
• 2 cups shredded colby jack cheese

Directions:

1. Preheat oven to 350º F.
2. Cook pasta according to package directions and drain.
3. In a large skillet cook ground turkey over medium heat until done. Drain if needed.
4. Stir in spaghetti sauce and tomato sauce. Remove from heat.
5. In a medium bowl combine soup and sour cream.
6. In a 9x13 baking dish layer half of the meat and spaghetti sauce mixture, half of the pasta, half of the soup mixture and half of the cheese. Repeat layers.
7. Cover and bake for 55-65 minutes or until cheese is melted.

Enjoy!!!

Notes:
To Freeze Casserole
Prepare casserole, but do not bake, cover and freeze for up to 3 months. If you want to make two casseroles just double the above recipe and use two 9x13 baking dishes and layer a fourth of all the ingredients.

To Use Frozen Casserole
Thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake covered for 55-65 minutes.

 Serves: 8
Calories: 575
Total Fat: 23.2g
   Saturated: 12.4g
   Polyunsaturated: 0g
   Monounsaturated: 0g
   Trans: 0g
Cholesterol: 101.6mg
Sodium: 353.6mg
Potassium: 168.8mg
Total Carbs: 62.2g
   Dietary Fiber: 4.6g
   Sugars: 9.5g
Protein: 29.5g
Vitamin A: 28.4%
Vitamin C: 10%
Calcium: 23.9%
Iron: 12.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home Dinner on a Dime cookbook.