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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. —Jo Prusha, Omaha, Nebraska
  • Total Time
    Prep: 35 min. Bake: 40 min. + standing
  • Makes
    12 servings

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 sour cream
  • 1/2 cup whole milk
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Minced fresh parsley, optional

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.
  • Place half of the noodles in a greased 13x9-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. If desired, top with minced fresh parsley.
Nutrition Facts
1 cup: 465 calories, 28g fat (14g saturated fat), 133mg cholesterol, 794mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 26g protein.

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Reviews

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Average Rating:
  • dublinlab
    Oct 26, 2014

    Okay needs some zip.

  • jmsarxt
    Jul 15, 2014

    The only change I made was to add Italian Sausage, splitting Beef and Sausage

  • HettaCooks
    Nov 18, 2011

    No comment left