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Creamy Lasagna Casserole




Source of Recipe


Shelly K.


List of Ingredients




2 pounds ground beef
1 can (29 ounces) tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 packages (3 ounces each) cream cheese, softened
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese, divided
4 green onions, chopped
12 to 14 lasagna noodles, cooked and drained


Recipe



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 large bowl, beat cream cheese until smooth. Add the sour cream, 1 cup cheddar cheese and onions; mix well.
Spread about 1/2 cup meat sauce into two greased 8-in. 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.
Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting.
To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove casserole from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through.


Yield: 2 casseroles (4-6 servings each).

Editor's Note: Reduced-fat or fat-free cream cheese and sour cream are not recommended for this recipe.


Nutrition Facts: 1 serving (1 piece) equals 644 calories, 36 g fat (21 g saturated fat), 157 mg cholesterol, 1,055 mg sodium, 37 g carbohydrate, 2 g fiber, 38 g protein.