MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Eight-Layer Casserole
Categories: Pasta, Beef, Vegetables, Berbs, Dairy
Yield: 12 servings
1 lb Frozen home-style egg
- noodles
2 lb Ground beef
30 oz Tomato sauce (2 cans)
1 tb Dried minced onion
2 ts Sugar
2 ts Italian seasoning
2 ts Dried basil
2 ts Dried parsley flakes
1 1/2 ts Garlic powder
1 ts Salt
1/2 ts Pepper
8 oz Cream cheese; softened
1 c Sour cream
1/2 c Milk
20 oz Chopped spinach (2 boxes);
- thawed, squeezed dry
1 c Colby-Monterey Jack cheese;
- shredded
1 c Cheddar cheese; shredded
Fresh parsley; minced (optional)
Set oven @ 325 F/165 C.
Cook noodles according to package directions.
Meanwhile, in a large skillet, cook beef over medium
heat until no longer pink; crumble meat; drain. Add the
tomato sauce, onion, sugar and seasonings. Bring to a
boil. Reduce heat; cover and simmer for 10 minutes. In a
small bowl, combine the cream cheese, sour cream and
milk.
Place half of the noodles in a greased 13x9-in. baking
dish; top with 3 cups meat mixture. Layer with cream
cheese mixture, spinach, and remaining meat mixture and
noodles. Sprinkle with cheeses (dish will be full).
Bake, uncovered, until bubbly, 40-45 minutes. Let stand
for 10 minutes before serving. If desired, top with
minced fresh parsley.
Recipe by Jo Prusha, Omaha, Nebraska
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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