SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Eight-Layer Casserole

Makes: 8 servings
Prep 30 mins Bake 350°F 55 mins Stand 10 mins
Eight-Layer Casserole
Ingredients
  • 3  cups  dried medium noodles (6 ounces)
  • 1  pound  ground beef
  • 2 8  ounce can  tomato sauce
  • 1  teaspoon  dried basil, crushed
  • 1/2  teaspoon  sugar
  • 1/2  teaspoon  garlic powder
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1 8  ounce carton  dairy sour cream
  • 1 8  ounce package  cream cheese, softened
  • 1/2  cup  milk
  • 1/3  cup  chopped onion (1 small)
  • 1 10  ounce package  frozen chopped spinach, cooked and well drained
  • 1  cup  shredded cheddar cheese (4 ounces)
Directions

1. Grease a 2-quart casserole or a 2-quart 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 or baking 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 or baking dish with lightly greased foil. Bake in 350 degree F oven 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.

5. Makes 8 servings

From the Test Kitchen
  • Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 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 baking.
Nutrition Facts (Eight-Layer Casserole)
  • Servings Per Recipe 8,
  • cal. (kcal) 472,
  • Fat, total (g) 30,
  • chol. (mg) 127,
  • sat. fat (g) 17,
  • carb. (g) 25,
  • fiber (g) 3,
  • pro. (g) 27,
  • sodium (mg) 683,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe