Week 22: Recipe #3--Eight-Layer Casserole

This recipe is from Better Homes and Gardens (see link below), and it takes a bit longer to make than most recipes I prefer to have on this blog, but I thought I'd give it a try on a Sunday, when I have more time.  I'd serve this with a green salad or side veggie.  Makes 8 servings.

Photo from Better Homes and Gardens

You'll Need:

• 3 c. dried medium noodles (6 oz.)
• 1 lb. ground beef
• 2 cans (8 oz.) 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 carton (8 oz.) sour cream
• 1 pkg. (8 oz.) cream cheese, softened
• 1/2 c. milk
• 1/3 c. chopped onion (1 small)
• 1 pkg. (10 oz.) frozen chopped spinach, cooked and well-drained
• 1 c. shredded cheddar cheese (4 oz.)

Preparation:

1. Preheat oven to 350 degrees. Grease a 2 qt casserole or square baking dish; set aside.  Cook noodles according to package directions, drain and set aside.
2. Meanwhile, in a large skillet, cook beef until brown.  Drain off fat.  Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl, beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth.  Stir in milk and onion.  In prepared casserole dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach.  Top with the remaining meat mixture and noodles.  Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole dish with lightly greased foil.  Bake about 45 minutes or until heated through.  Uncover; spread with remaining cream cheese mixture.  Sprinkle with the cheddar cheese.  Bake, uncovered, about 10 minutes more or until cheese is melted.   Let stand for 10 minutes before serving.  

Recipe and link:  http://www.bhg.com/recipe/beef/eight-layer-casserole/