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Creamy Lasagna Casserole

Creamy Lasagna Casserole
Satisfy your gang with this casserole sent in by Shelly Korell. The Eaton, Colorado reader whips up a rich combination or cream cheese, sour cream and cheddar cheese that she layers with lasagna noodles and a beefy sauce.
6-8 ServingsPrep: 30 min. Bake: 25 min. + standing

Ingredients

  • 2 pounds ground beef
  • 1 can (29 ounces) tomato sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 packages (3 ounces each) cream cheese, softened
  • 2 cups (16 ounces) sour cream
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 4 green onions, chopped
  • 12 to 14 lasagna noodles, cooked and drained

Directions

  • In a Dutch oven, cook beef over medium heat until no longer pink;
  • drain. Add the tomato sauce, salt, pepper and garlic powder. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  • In a large bowl, beat cream cheese until smooth. Add the sour cream,
  • 1 cup cheddar cheese and onions; mix well.
  • Spread about 1/2 cup meat sauce into two greased 8-in. square baking
  • dishes. Place two to three noodles in each dish, trimming to fit if
  • necessary. Top each with about 1/2 cup cream cheese mixture and
  • about 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup
  • cheddar cheese over each.
  • Cover and freeze one casserole for up to 1 month. Bake remaining
  • casserole, uncovered, at 350° for 25-30 minutes or until bubbly
© Taste of Home 2012

2 of 2

Creamy Lasagna Casserole (continued)

Directions (continued)

  • and heated through. Let stand for 15 minutes before cutting.
  • To use frozen casserole: Thaw in the refrigerator for 18 hours.
  • Remove casserole from the refrigerator 30 minutes before baking.
  • Bake, uncovered, at 350° for 40-50 minutes or until heated
  • through. Yield: 2 casseroles (4-6 servings each).
Editor's Note: Reduced-fat or fat-free cream cheese and sour cream are not recommended for this recipe.
Nutrition Facts: 1 serving (1 piece) equals 644 calories, 36 g fat (21 g saturated fat), 157 mg cholesterol, 1,055 mg sodium, 37 g carbohydrate, 2 g fiber, 38 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012