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Noodle-and-Spinach Casserole




Source of Recipe


Southern Living, April 2006






List of Ingredients



• 1 (8 oz) pkg wide egg noodles
  
• 1 1/2 lbs ground beef
  
• 2 garlic cloves, minced
  
• 1/2 tsp salt
  
• 1/2 tsp pepper
  
• 1 (26 oz) jar spaghetti sauce
  
• 1 tsp Italian seasoning
  
• 1 (10 oz) pkg frozen chopped spinach, thawed and drained
  
• 2 cups (8 oz) shredded Monterey Jack cheese
  
• 1 1/2 cups sour cream
  
• 1 large egg, lightly beaten
  
• 1 tsp garlic salt
  
• 1 1/2 cups (6 oz) shredded Parmesan cheese
  






Instructions



1. Cook noodles according to package directions; drain and set aside.
   
2. Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.
   
3. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13 x 9-inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.
   
4. Bake at 350 for 30 minutes or until bubbly and golden.
   






Final Comments


Yield: Makes 8 to 10 servings

To make ahead, bake as directed, cover, and freeze. Let thaw overnight in refrigerator. Bake, covered, at 350° for 30 minutes. Uncover and bake 10 more minutes.