Creamy Lasagna Casserole
Yield: 2 casseroles
2 pounds ground beef
1 can (29 ounces) tomato sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp 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
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 mixing bowl, beat cream cheese until smooth. Add sour cream, 1 cup cheddar cheese and onions; mix well.
Spread about 1/2 cup meat sauce into two greased 8-inch 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.
If you want to eat one immediately:
Bake, uncovered, at 350 degrees for 25 to 30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting. Cover and freeze remaining casserole for up to one month.
To use frozen casserole:
*Reduced-fat or fat-free cream cheese and sour cream are NOT recommended for this recipe.