Creamy Lasagna Casserole Recipe

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Creamy Lasagna Casserole

Victorya Richard


This can make 2 separate casseroles that you can either freeze for later use or bring to family/friends. Or you can serve both at once for a dinner party or family gathering.

pinch tips: How to Use a Meat Thermometer




45 Min


2 lb
ground beef
1 29 oz can(s)
tomato sauce
1 tsp
1/2 tsp
black pepper
1/2 tsp
garlic powder
2 pkg
(3 oz each) cream cheese, softened
2 c
(16 oz) sour cream
2 c
(8 oz) shredded cheddar cheese, divided
green onions, chopped
12 to 14
lasagna noodles, cooked and drained

Directions Step-By-Step

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
In a mixing bowl, beat cream cheese until smooth. Add sour cream, 1 cup cheddar cheese and green onions; mix well.
Spread about 1/2 cup meat sauce into two greased 8-inch square baking dishes. Place two to three noodles in each dish, trimming to fit if necessary. Top each with about 1/2 cup cream cheese mixture and about 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each.
Bake casseroles, uncovered, at 350 degrees for 25-30 minutes or until bubbly and heated through. Let stand 15 minutes before cutting.

About this Recipe

Course/Dish: Beef, Pasta, Casseroles
Regional Style: Italian
Hashtag: #Casserole