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Creamy Lasagna Casserole

By: Shelly Korell

"Satisfy your gang with this casserole sent in by Shelly Korell. The Eaton, Colorado reader whips up a rich combination or cream cheese, sour cream and cheddar cheese that she layers with lasagna noodles and a beefy sauce."

Rate/Review | Read Reviews (21)

Prep Time:
30 Min

Cook Time:
25 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

2 pounds ground beef
1 (29 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 (3 ounce) packages cream cheese, softened
2 cups sour cream
2 cups shredded Cheddar cheese, divided
4 green onions, chopped
12 lasagna noodles, cooked and drained

Directions

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. In a mixing bowl, beat cream cheese until smooth. Add sour cream, 1 cup cheddar cheese and onions; mix well.
Spread about 1/2 cup meat sauce into two greased 8-in. square baking dishes. Place two to three noodles in each dish, trimming to fit if necessary. Top each with about 1/2 cup cream cheese mixture and about 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each.
Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered, at 350 degrees F for 25-30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting.

Footnotes

To use frozen casserole: Thaw in the refrigerator for 18 hours. Remove casserole from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40-50 minutes or until heated through. Editor's Note: Reduced-fat or fat-free cream cheese and sour cream are not recommended for this recipe.