Creamy Lasagna Casserole

                                           

This casserole is rich, creamy, tomato-y, warm, noodl-y, and delicious!  Tastes  a LOT like lasagna, so you can't really go wrong! Oh, and it's not an Erin original. I got it from Better Homes and Gardens but I changed the name (from 8 layer casserole) and a few small steps. I make it more than I make lasagna now, and if you used regular pasta instead of egg noodles, I bet you could make it in the crock pot!!! It also makes fantastic left-overs, and I usually HATE leftovers!

 Creamy Lasagna Casserole

3 cups dried medium egg noodles (6 ounces) (I use no-yolk noodles)


1 pound ground beef

2 8-ounce cans tomato sauce

1 teaspoon dried basil, crushed

1/2 teaspoon sugar

1/2 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

1 8-ounce carton dairy sour cream

1 8-ounce package cream cheese, softened

1/2 cup milk

1/3 cup chopped onion (1 small)

1 10-ounce package frozen chopped spinach, cooked and well drained

1 cup shredded cheddar cheese (4 ounces)

Directions

1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.


2. Meanwhile, in a large skillet brown onions, then  add  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. 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 of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

*Erin's tip- I added the cream  mixture on top of everything else and covered with foil to bake. It worked just as well, I thought.



4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 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.

5. Makes 8 servings


6. 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 degree F oven for 1 hour to 1 hour 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 baking.