This week's recipe is from MyRecipes.com featuring a recipe from Southern Living. I love a good casserole - they are perfect when you are entertaining because you can make ahead of time and then just pop in the oven. This one can even be frozen and then you let thaw in refrigerator over night (OK, I don't have that kind of room in my freezer, but maybe you do!) I used Trader Joe's paparelle lemon noodles (added an interesting flavor) and used ground sirloin in the place of hamburger. Instead of sour cream I used low fat greek yogurt and grated parmesan instead of shredded. I also used Mexican shredded cheese instead of Monterey Jack and used my Italian seasoning with crushed red pepper. Finished product tasted a bit like lasagne. I almost forgot to take pics, so I am missing photos of certain steps. Sorry for you calorie counters out there, but this recipe didn't come with nutritional information and I'm too lazy to figure it out for myself. Happy Cooking!
Ingredients
- 1 (8-oz.) package wide egg noodles
- 1 1/2 pounds ground beef
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (26-oz.) jar spaghetti sauce
- 1 teaspoon Italian seasoning
- 1 (10-oz.) package frozen chopped spinach, thawed and drained
- 2 cups (8 oz.) shredded Monterey Jack cheese
- 1 1/2 cups sour cream
- 1 large egg, lightly beaten
- 1 teaspoon garlic salt
- 1 1/2 cups (6 oz.) shredded Parmesan cheese
Preparation
Cook noodles according to package directions; drain and set aside.
Cook beef and next 3 ingredients in a large nonstick skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and Italian seasoning.
Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.
Bake at 350° for 30 minutes or until bubbly and golden.
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