Eight-Layer Casserole | Midwest Living

Eight-Layer Casserole

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Eight-Layer Casserole

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  • Makes: 6 servings
  • Bake 55 mins

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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

  1. In a large skillet, cook beef until brown. Drain off fat.
  2. Stir in tomato sauce, basil, sugar, garlic powder, salt, and pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes.
  3. 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.
  4. 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.
  5. 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

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