Creamy Lasagna Casserole Recipe

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Creamy Lasagna Casserole Recipe
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  1. 2 pounds ground beef
  2. 1 can (29 ounces) tomato sauce
  3. 1 teaspoon salt
  4. 1/2 teaspoon pepper
  5. 1/2 teaspoon garlic powder
  6. 2 packages (3 ounces each) cream cheese, softened
  7. 2 cups (16 ounces) sour cream
  8. 2 cups (8 ounces) shredded cheddar cheese, divided
  9. 4 green onions, chopped
  10. 12 to 14 lasagna noodles, cooked and drained
  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  2. In a large bowl, beat cream cheese until smooth. Add the sour cream, 1 cup cheddar cheese and onions; mix well.
  3. Spread about 1/2 cup meat sauce into each of two greased 8-in. square baking dishes. Place two to three noodles in each dish, trimming to fit as necessary. Top each with about 1/2 cup cream cheese mixture and 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each.
  4. Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered, at 350° for 25-30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting.
  5. To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Yield: 2 casseroles (4-6 servings each).
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