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Creamy Lasagna Casserole Recipe

Creamy Lasagna Casserole Recipe photo by Taste of Home

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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.

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Creamy Lasagna Casserole Recipe

Prep: 30 min. Bake: 25 min. + standing

Yield: 8-12 Servings

30 25 55

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 each of two greased 8-in. square baking dishes. Place two to three noodles in each dish, trimming to fit as necessary. Top each with about 1/2 cup cream cheese mixture and 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 and heated through. Let stand for 15 minutes before cutting.
To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove 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.

Originally published as Creamy Lasagna Casserole in Quick Cooking September/October 2003, p57

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Reviews for Creamy Lasagna Casserole

Creamy Lasagna Casserole

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(11-20) of 21 reviews

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Reviewed on Sep. 20, 2010 by taste9989

This is amazing. I used sausage instead of hamburger and sharp cheddar. My family loved this more than my regular lasagna recipe!

Reviewed on Sep. 17, 2010 by celestialseeker

sour cream didn't make it with my family. Thumbs down on making it again.

Reviewed on Sep. 16, 2010 by griller22

I would make it my way.. Added spinach, italian sasuage, no sour cream, cottage cheese with chives. Classico spagetti sauce, 3 cheeses too. budwieser made it best.

Reviewed on Aug. 17, 2010 by slug9000

I liked this recipe, but my boyfriend absolutely LOVED this recipe, which is why I rated it five stars. It's good. I used soy ground "beef" and fat free cream cheese, and it was delicious. I also halved the recipe and made only one casserole instead of two. The next time, I will use more green onions, I think. I ate two small pieces for dinner, and then my boyfriend ate the rest in one sitting!

Reviewed on Jul. 16, 2010 by ladyshada

I made a huge batch of this. It tasted great (freezes very well). The only thing I added was some cottage cheese.

Reviewed on Jun. 30, 2010 by DKM2

Our family didn't care for this.

Reviewed on May. 17, 2010 by Marketing

test review

Reviewed on Apr. 29, 2010 by harpomt

I will definitely make this again. I added yellow onion and garlic when I cooked the ground beef. I used 1 lb beef and 1 lb sausage and I used an 8 ounce brick of cream cheese. I will make this over regular lasagna anytime.

Reviewed on Apr. 06, 2010 by Meesh233

We love this recipe!

Reviewed on Mar. 05, 2010 by grensrud

I thought this was awful, all I could taste was the sour cream. My husband, who will usually eat anything covered in cheese, did not care for it either. Definitely wasn't worth the calorie count either. Will not make again.

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