Eight-layer Casserole

Eight-Layer Casserole


 * 3 c Dried Medium Noodles (6 Oz)
 * 1 lb Ground Beef
 * 2 - 8 oz Cans tomato Sauce
 * 1 Tsp Dried basil, Crushed
 * 1/2 Tsp sugar
 * 1/2 Tsp garlic powder
 * 1/4 Tsp salt
 * 1/4 Tsp black pepper
 * 1 8-Oz Carton Dairy sour cream
 * 1 8-Oz Pkg cream cheese, Softened
 * 1/2 c milk
 * 1/3 c Chopped Onion (1 Small)
 * 1 10-Oz Pkg Frozen Chopped spinach, Cooked And Well Drained
 * 1 c Shredded Cheddar Cheese (4 Oz)

Grease a 2-Qt Casserole or a 2-Qt Square Baking Dish; Set Aside.Cook Noodles According to Package Directions; Drain And Set Aside.Meanwhile, in a Large Skillet Cook Beef Until Brown. Drain Off Fat. StirTomato Sauce, basil, sugar, garlic powder, salt And pepper IntoSkillet. Bring to Boiling; Reduce Heat. Simmer, Uncovered, For 5 Mins. InA Med Mixing Bowl Beat Together The sour cream And cream cheese WithAn Electric Mixer on Med Speed Until Smooth. Stir in milk And Onion.In Prepared Casserole or Baking Dish, Layer Half of The Noodles (about 2Cups), Half of The Meat Mixture (about 1 1/2 Cups), Half of The CreamCheese Mixture (about 1 C), And All of The spinach. Top With TheRemaining Meat Mixture And Noodles. Cover And Chill Remaining CreamCheese Mixture Until Needed. Cover Casserole or Baking Dish With LightlyGreased Foil. Bake in 350 Degree f Oven About 45 Mins or Until HeatedThrough. Uncover; Spread With Remaining cream cheese Mixture. SprinkleWith The Cheddar Cheese. Bake, Uncovered, About 10 Mins More or UntilCheese is Melted. Let Stand For 10 Mins Before Serving.

Makes 8 Servings

Nutrition Facts Per Serving: Cals: 472 Total Fat: 30g Sat Fat: 17g Chol:
 * 127 mg Sod: 683 mg Carb: 25g Fiber: 3g Protein: 27g

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Eddie Rickenbacker

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