Okay, so the real name is "Noodle and Spinach Casserole," but I think that's a terrible name, so I'm calling it "Yummy Casserole." My mom made this for us awhile back and we loved it, so I just made it myself and decided I would pass it along. It's not hard, and it's a great way to give your kids spinach without them knowing it! I would be willing to bet that I have the most picky eaters in the world in my house (I'm referring to the younger members--the two older members like all food a little too much :), and two out of three eat this well--that's really good for our house! Let me know how you like it!
To make ahead, bake as directed, cover, and freeze. Let thaw overnight in refrigerator. Bake, covered, at 350° for 30 minutes. Uncover and bake 10 more minutes.
Prep Time: 15 minutes
Cook Time: 10 minutes
Bake: 30 minutes
Yield: Makes 8 to 10 servings
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
1. Cook noodles according to package directions; drain and set aside.
2. 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.
3. 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.
4. Bake at 350° for 30 minutes or until bubbly and golden.
--from Southern Living