3 cups dried medium noodles (6 ounces)
1 pound ground beef
Two (8 oz) 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
One (8 oz) carton dairy sour cream
One (8 oz) package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
One 10 ounce package frozen chopped spinach, cooked and well drained
1 cup shredded cheddar cheese (4 ounces)
-
Grease a 2-quart casserole or a 2-quart square baking dish; set aside.
Cook noodles according to package directions; drain and set aside. -
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. -
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 of the spinach. Top with the remaining meat
mixture and noodles. Cover and chill remaining cream cheese mixture until
needed. -
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 the cheddar cheese. Bake,
uncovered, about 10 minutes more or until cheese is melted. Let stand for 10
minutes before serving.
Makes 8 servings
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 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.