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Eight Layer Casserole Recipe

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This recipe for Eight Layer Casserole, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Johnson
Added: Monday, October 6, 2008


1 lb. ground beef
2 8-oz cans tomato sauce
1 tsp. dried basil, crushed
1/2 tsp. sugar
1/2 tsp. garlic powder
1/4 tsp. each pepper and salt
1 cup dairy sour cream
1 8-oz. pkg. softened cream cheese
1/2 cup milk
2 T. chopped onion
6 oz. noodles, cooked and drained (about 4 cups dry)
1 10-oz. pkg. frozen chopped spinach, cooked and well-drained
1 cup shredded Cheddar cheese (4 oz)

In a large skillet, cook beef until brown. Drain off the fat. Stir in tomato sauce, basil, sugar, garlic powder, salt and pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Combine sour cream, cream cheese, milk and onion. In a greased 2-qt. casserole or an 8x8x2-inch baking dish, layer half the noodles, half the meat, two-thirds of the cream cheese mixture and all of the spinach. Top with remaining meat and noodles.
Cover; bake in a 350 oven for 45 minutes. (Chill remaining cream cheese mixture). After 45 minutes, spread with remainder of cream cheese mixture and top with cheddar cheese. Bake, uncovered, for 10 minutes longer. Serves: 6




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