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Eight-Layer Casserole

 Eight-Layer Casserole
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.
12 ServingsPrep: 35 min. Bake: 40 min. + standing

Ingredients

  • 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

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.

2 of 2

Eight-Layer Casserole (continued)

Directions (continued)

  • 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.