Real Recipes From Real Home Cooks ®

eight layer cassarole

Recipe by
Linda Pulley
San Diego, CA

I am always researching recipes on other websites and browsing through my cooking magazines. I came across this recipe from Better Homes and Gardens and decided to try it. It came out absolutely delicious so I decided to post it on here.

yield 8 serving(s)
prep time 30 Min
cook time 50 Min
method Bake

Ingredients For eight layer cassarole

  • 3 c
    dried egg noodles
  • 2 lb
    ground beef
  • 16 oz
    tomato sauce
  • 1 tsp
    dried basil
  • 1/2 tsp
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
  • 1/4 tsp
    black pepper
  • 8 oz
    sour cream
  • 8 oz
    package of cream cheese
  • 1/2 c
  • 1
    small onion chopped
  • 10 oz
    package of frozen spinach cooked and drained
  • 2 c
    cheddar cheese

How To Make eight layer cassarole

  • 1
    Grease a 2 quart casserole or 2 quart square baking dish; set aside. Cook the noodles by package directions; drain and set aside.
  • 2
    In a large skillet, cook beef until brown. Drain off fat. Stir in tomato sauce, basil, sugar, garlic powder, salt and pepper into the beef mixture. Bring to a boil; reduce your heat and simmer uncovered for 5 minutes.
  • 3
    In a medium mixing bowl beat together sour cream and cream cheese until smooth. Stir in your milk and onion. In your prepared casserole dish, layer half of the noodles then half of the meat and then half of the cream cheese mixture then all of the spinach. Top with remaining meat mixture then noodles. Cover and chill remaining cream cheese mixture until needed.
  • 4
    Cover casserole dish with lightly greased foil. Bake at 350 degrees for 45 minutes. Uncover; spread remaining cream cheese mixture
  • 5
    Sprinkle with cheddar cheese and bake uncovered for an additional 10 minutes. Let stand 10 minutes before serving.

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