Spaghetti Casserole

1 pkg (16oz) angel hair pasta

1 1/2 pounds ground beef

1 jar (26 ounces) spaghetti sauce

2 cans (8 oz each) tomato sauce

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 cup (8oz) sour cream

2 cups shredded Colby Monterey jack cheese

Cook pasta according to directions.  Meanwhile in large skillet, cook beef over medium heat until no longer pink.  DRAIN.  Stir in spaghetti sauce and tomato sauce.  Remove from the heat.  Drain pasta.  Combine soup and sour cream.  In two 8inch square baking dishes.  Layer half of the meat sauce, pasta, soup mixture and cheese.  Repeat layers.  Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 for 55-65 minutes or until cheese is melted.

TO USE FROZEN CASSEROLE-

Thaw in refrigerator overnight.  Remove from the fridge 30 minutes before baking.  Bake as directed.