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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 12 |
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My sister shared this original recipe, but I adapted it for my family's taste. I like that it's a nutritious meal in one dish, and when my boys were young, it was a good way to disguise vegetables. This is also a good dish for potlucks. Ingredients:
1 pound frozen home-style egg noodles |
2 pounds ground turkey or beef |
2 cans (15 ounces each) tomato sauce |
1 tablespoon dried minced onion |
2 teaspoons sugar |
2 teaspoons each italian seasoning, dried basil and dried parsley flakes |
1-1/2 teaspoons garlic powder |
1 teaspoon salt |
1/2 teaspoon pepper |
1 package (8 ounces) cream cheese, softened |
1 cup (8 ounces) sour cream |
1/2 cup milk |
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry |
1 cup (4 ounces) shredded colby-monterey jack cheese |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. Cook noodles according to package directions.
2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small bowl, combine the cream cheese, sour cream and milk.
3. Place half of the noodles in a greased 13-in. x 9-in. baking dish; top with 3 cups meat mixture. Layer with cream cheese mixture, spinach, and remaining meat mixture and noodles. Sprinkle with cheeses (dish will be full).
4. Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 12 servings.
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