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Servings: makes 8 servings
Pres: 30 min.
Total 1 hr 35 min.
3 cups dried medium noodles (6oz)
1 lb ground beef
2 (8oz) cans tomato sauce (I used one 15oz can)
1 tsp dried basil, crushed
1/2 tsp sugar
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 (8oz) carton sour cream
1 (8oz) pkg cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
1 (10oz) pkg frozen chopped spinach, cooked and well drained ( I didn't cook mine, I thawed it with the hot noodle water then drained it with my potato ricer)
1 cup shredded cheddar cheese (4oz)
1. Grease a 2-qt casserole or a 2qt square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes.
3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1-1/2 cups), half of the cream cheese mixture (about 1 cup), and all the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350°F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
5. Make-ahead directions; Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350°F oven for 1 hr to 1 hr 10 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
Pres: 30 min.
Total 1 hr 35 min.
3 cups dried medium noodles (6oz)
1 lb ground beef
2 (8oz) cans tomato sauce (I used one 15oz can)
1 tsp dried basil, crushed
1/2 tsp sugar
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 (8oz) carton sour cream
1 (8oz) pkg cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
1 (10oz) pkg frozen chopped spinach, cooked and well drained ( I didn't cook mine, I thawed it with the hot noodle water then drained it with my potato ricer)
1 cup shredded cheddar cheese (4oz)
1. Grease a 2-qt casserole or a 2qt square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered for 5 minutes.
3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1-1/2 cups), half of the cream cheese mixture (about 1 cup), and all the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350°F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
5. Make-ahead directions; Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350°F oven for 1 hr to 1 hr 10 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
