Ya’ll, I have got to share this super easy, quick, and tasty recipe with you! Sadly, I only have one picture of it (before I devoured it), but this is too great not to share.

Rather than using the long, often difficult to manage lasagna noodles, this recipes used a 12 oz. package of egg noddles. And there’s no need to mess around with lots of layers either. Plus, this recipe makes two casseroles, so you can have a whole mess of people over or freeze one for later. Are you sold on this creamy, cheesy delightful dinner yet? If you are, here’s what you need:

2 lbs. ground beef, browned and drained

1 Large jar pasta sauce

Mix the pasta and beef after the beef has been drained.

In a seperate bowl, blend together:

8 oz. softened cream cheese

8 oz. sour cream

8 oz. cottage or ricotta cheese

1 10 oz. package frozen spinach, thawed and drained well.

Cook a 12 oz. package of egg noodles in a large pot of water with one tablesppon vegetable oil. Drain and rinse noodles under cold water to stop the cooking and remove excess starch. Grease 2 9 x 13 casserole dishes.

Layer in noodles, the spinach mixture, then beef, divided between the 2 dishes.

Top each casserole with any combination of grated cheese you like, just make sure to use about 8 oz of cheese per casserole. Back at 350 for 30 minutes. Each casserole should serve 10.

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I served this to a group of friends who came to help hunt for my missing engagement ring, and it was a hit. Plus, it was an easy thing for me to make. I finished putting the casseroles together Sunday morning, refrigerated them, and then cooked them a few hours later.

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This easy, tasty casserole really works for me. For more tips and tricks, check out We are THAT Family.

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