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.
Featured In: 19 Reuben Recipes
- 1 pound frozen home-style egg noodles
- 2 pounds ground beef
- 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
- 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.
Originally published as Eight-Layer Casserole in Reminisce December/January 2011, p43
Reviews for Eight-Layer Casserole
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
Reviewed Oct. 26, 2014
"Okay needs some zip."
Reviewed Jul. 15, 2014
"The only change I made was to add Italian Sausage, splitting Beef and Sausage"