Eight-Layer Casserole Recipe

Eight-Layer Casserole Recipe photo by Taste of Home

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My sister shared this original recipe, but I adapted it for my family's taste. I like that it's a nutritious meal in one dish, and when my boys were young, it was a good way to disguise vegetables. This is also a good dish for potlucks.

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Eight-Layer Casserole Recipe

Prep: 35 min. Bake: 40 min. + standing

Yield: 12 Servings

35 40 75

Ingredients

1 pound frozen home-style egg noodles
2 pounds ground beef
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With Johnsonville Italian Sausage.
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2 cans (15 ounces each) tomato sauce
1 tablespoon dried minced onion
2 teaspoons sugar
2 teaspoons each Italian seasoning, dried basil and dried parsley flakes
1-1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese

Directions

Cook noodles according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small bowl, combine the cream cheese, sour cream and milk.
Place half of the noodles in a greased 13-in. x 9-in. baking dish; top with 3 cups meat mixture. Layer with cream cheese mixture, spinach, and remaining meat mixture and noodles. Sprinkle with cheeses (dish will be full).
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 cup equals 480 calories, 27 g fat (15 g saturated fat), 155 mg cholesterol, 794 mg sodium, 29 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Eight-Layer Casserole in Reminisce December/January 2011, p43