Creamy Lasagna Casserole Recipe
Creamy Lasagna Casserole Recipe photo by Taste of Home

Creamy Lasagna Casserole Recipe

Read Reviews
4 25 28
Publisher Photo
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.
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES:8-12 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
MAKES: 8-12 servings

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

  1. 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.
  2. In a large bowl, beat cream cheese until smooth. Add the sour cream, 1 cup cheddar cheese and onions; mix well.
  3. 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.
  4. 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.
  5. 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

Reviews for Creamy Lasagna Casserole

AVERAGE RATING
(28)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (5)
3 Star
 (0)
2 Star
 (2)
1 Star
 (3)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 25, 2016

"I made this recipe to split with my mom. I made one with ground beef and one with turkey since she doesn't like beef. I dislike cottage cheese and ricotta so this recipe is perfect. I did add mozzarella with the cheddar. I had salad and garlic bread on the side. Yum."

MY REVIEW
Reviewed Oct. 24, 2014

"Beyond yummy!"

MY REVIEW
Reviewed Dec. 5, 2013

"Instead of making 2 lasagnas, I put the whole thing in a 9x11 pan. I find it needs a little extra sauce, so I just put a little of whatever pasta sauce I have on hand over the top. I freeze leftovers in single serve portions. It freezes very well and keeps in the freezer a long time."

MY REVIEW
Reviewed Sep. 5, 2013

"I substituted mozzarella for the cheddar, and my family loved it! They are not fans of traditional lasagna because of the ricotta & cottage cheese so this recipe is awesome. This one will be made often!"

MY REVIEW
Reviewed Jan. 23, 2013

"So yummy! My family loved it."

Loading Image