I love that this recipe goes together so quickly and easily. After a long day at work, the last thing I want to do is come home and spend hours in the kitchen. This prepares in just a few minutes and then the oven does the rest of the work. I like to sit back and relax while the smells start to take over the house. They instantly make my stomach growl knowing the deliciousness that is coming out of the oven. Check out what they are saying about this recipe over at Group Recipes:
“This dish is one of my favorites. The flavors go together well.”
This is actually one of my favorites too. Who would have known spinach could taste so good!
Ingredients
10 ounces spinach (chopped, frozen)
8 ounces Philadelphia cream cheese
1/2 cup Daisy sour cream
3 tablespoons milk
3 tablespoons onion (minced)
4 ounces wide noodles
1 pound ground beef
15 ounces Hunt’s tomato sauce
2 teaspoons sugar
garlic powder to taste
salt and black pepper to taste
cheddar cheese enough to cover top of casserole
Instructions
Cook and drain spinach.
Mix cream cheese, sour cream, milk and onion in separate bowl and let set to soften.
Cook noodles in boiling water for 10 minutes.
Drain.
Brown beef and drain well.
Add tomato sauce, sugar, garlic powder, salt, pepper and noodles.
Heat through.
In 2 quart casserole, place a layer of the meat-noodle mixture (use 1/2).
Top with 1/2 of the cream cheese mixture.
Top with all of spinach and finish with remainder of meat-noodles.
Cover and bake at 350 for 40 minutes.
Remove from oven and top with remaining cream cheese mixture.
Cover completely with cheddar.
Return to oven uncovered until cheese melts completely (about 5-10 min.)
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Try it with mushrooms too…yummy!
Thanks again to Group Recipes for this tasty and filling recipe.