Serving: This casserole pairs wonderfully with a side salad, roasted vegetables, or crusty bread. It’s a complete meal on its own, but adding a fresh green salad will enhance the flavors.
Storage: Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings or warm it in the oven at 350°F (175°C) for 10-15 minutes.
Variants:

Vegetarian Option: Replace the ground beef with cooked lentils or sautéed mushrooms for a hearty, vegetarian version of this casserole.
Spicy Kick: Add diced jalapeños or a teaspoon of red pepper flakes to the beef mixture for a spicy version of the casserole.
Richer Sauce: For a creamier texture, stir in 1/4 cup of heavy cream along with the sour cream and soup.
FAQ:
Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the casserole the night before and refrigerate it until you’re ready to bake. This will allow the flavors to meld together even more. Just add an extra 5-10 minutes to the baking time if baking from the fridge.

Q: Can I use a different type of pasta?
A: While angel hair pasta works great in this recipe, you can substitute it with other pasta types like penne, rotini, or even elbow macaroni if you prefer.

Q: Can I freeze this casserole?
A: Yes, you can freeze this casserole before baking. Cover it tightly with plastic wrap and aluminum foil, and freeze for up to 1 month. To bake, thaw overnight in the refrigerator and then bake as usual.