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3 cups dried medium noodles
2 (8 oz) cans tomato sauce
1 tsp dried basil, crushed
1/2 tsp sugar
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 (8 oz) carton sour cream
1 (8 oz) bar cream cheese, softened
1/2 cup milk
1/3 cup chopped onion
1 (10 oz) box frozen chopped spinach,
cooked and well drained

1 cup shredded Cheddar cheese


1. Grease a 2 quart casserole or 2 quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt and pepper into skillet. Bring to a boil; reduce heat. Simmer, uncovered for 5 minutes.

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion.
In prepared casserole or baking dish, layer half the noodles (about 2 cups), half the meat mixture
(about 1 1/2 cups), half of the cream cheese mixture (about 1 cup) and all the spinach. Top with remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

4. Cover casserole or baking dish with lightly greased foil. Bake in 350 F. oven about 45 minutes or until heated through. Uncover and spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

Yield: 8 servings

Nutrition Information
Total Fat (g)30
Saturated Fat (g)17
Cholesterol (mg)127
Sodium (mg)683
Carbohydrate (g)25
Fiber (g)3
Protein (g)27
Percent Daily Values are based on a 2,000 calorie diet.