Recipe finder
Eight-Layer Casserole
- Makes: 6 servings
- Bake 55 mins
Ingredients
-
1
pound
ground beef
-
2
8 -
ounce can
tomato sauce
-
1
teaspoon
dried basil, crushed
-
1/2
teaspoon
sugar
-
1/2
teaspoon
garlic powder
-
1/4
teaspoon
salt
-
1/4
teaspoon
pepper
-
1
cup
dairy sour cream
-
1
8 -
ounce package
cream cheese, softened
-
1/2
cup
milk
-
2
tablespoons
chopped onion
-
6
ounces
noodles, cooked and drained
-
1
10 -
ounce package
frozen chopped spinach, cooked and well-drained
-
1
cup
shredded cheddar cheese (4 ounces)
Directions
- In a large skillet, cook beef until brown. Drain off fat.
- Stir in tomato sauce, basil, sugar, garlic powder, salt, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
- Combine sour cream, cream cheese, milk, and onion. In a greased 2-quart casserole or an 8x8x2-inch baking dish, layer half the noodles, half the meat, half the cream-cheese mixture and all the spinach. Top with the remaining meat and noodles.
- Cover; bake in a 350 degree F oven for 45 minutes. (Chill remaining cream-cheese mixture.) Spread with cream-cheese mixture. Top with the cheddar cheese.
- Bake, uncovered, for 10 minutes more. Makes 6 servings.
Nutrition Facts
(Eight-Layer Casserole)
Servings Per Recipe 6, Riboflavin (mg) 0, chol. (mg) 157, sat. fat (g) 21, carb. (g) 30, sodium (mg) 888, vit. A (IU) 4519, Fat, total (g) 42, vit. C (mg) 9, cal. (kcal) 611, Folate (µg) 97, pro. (g) 27, Thiamin (mg) 0, Cobalamin (Vit. B12) (µg) 2, Polyunsaturated fat (g) 2, fiber (g) 3, calcium (mg) 303, sugar (g) 8, Trans fatty acid (g) 1, iron (mg) 3, Monosaturated fat (g) 14, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 5