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    Spaghetti-and-Spinach Casserole


    Source of Recipe


    Southern Living September 2002

    Recipe Introduction


    To make ahead, bake as directed, cover, and freeze. Thaw overnight in the refrigerator. Bake, covered at 350º for 30 minutes; uncover and bake 10 more minutes.

    List of Ingredients




    1 1/2 pounds ground beef
    2 garlic cloves, minced
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 (26-ounce) jar spaghetti sauce
    1 teaspoon Italian seasoning
    1 (10-ounce) package frozen chopped spinach, thawed and drained
    2 cups (8 ounces) shredded Monterey Jack cheese
    1 1/2 cups sour cream
    1 large egg, lightly beaten
    1 teaspoon garlic salt
    8 ounces wide egg noodles, cooked
    1 1/2 cups (6 ounces) shredded Parmesan cheese

    Cook first 4 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.
    Combine spinach and next 4 ingredients. Fold in noodles, and spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with half of Parmesan cheese; top with beef mixture and remaining Parmesan cheese.

    Bake at 350° for 30 minutes or until bubbly and golden.

    Yield: Makes 8 to 10 servings





    Recipe



    ......sure
    Sounds Good to Me!
    Sherry in Missouri

 

 

 

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