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Layered “Lasagna” Bake




Source of Recipe


My kitchen


Recipe Introduction


This was adapted from a recipe I found on the TOH board - the original didn't have much zip to it, so I made several changes to suit our tastes. The result is something so good and yummy, I'd definitely serve it company.


List of Ingredients




1 lb ground beef
1 26 oz can or jar of favorite spaghetti sauce
1 med onion, diced
4 cups dry egg noodles (1/2 lb)
1 pkg cream cheese (8 oz), at room temp
½ cup green onion dip (8 oz carton)
1 egg beaten with ½ C milk or cream, ¼ C grated parmesan cheese
Italian seasoning or Mrs. Dash garlic & herb
1 ½ cups shredded cheddar cheese
½ C grated parmesan cheese

Recipe



Heat oven to 350.

In a large skillet, cook the ground beef with the onion til no longer pink; drain off the fat. Stir the tomato sauce into the meat. Cover; simmer for 15 minutes.

Meanwhile, in a large pot, boil the noodles til al dente (slightly firm), and drain them.

In a small bowl, stir together the scallions, cream cheese, and sour cream.

Lightly coat the bottom of a 2 ½ quart casserole (or a 9x13 dish) with Pam. Arrange the noodles in the bottom of the dish and toss to coat with the beaten egg mixture, then sprinkle with garlic & herb seasoning. Spoon meat sauce evenly over the noodles. Carefully spread the sour cream mixture over the top of the sauce. Sprinkle with cheddar cheese, then the parmesan. (Can be made up to 24 hours ahead and refrigerated.)

Bake casserole at 350 until heated through and bubbly, about 45 minutes. Let stand 15 minutes before serving.