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         Title: Eight-Layer Casserole   
    Categories: Pasta, Beef, Vegetables, Berbs, Dairy   
         Yield: 12 servings   
       
         1 lb Frozen home-style egg   
              - noodles   
         2 lb Ground beef   
        30 oz (2 cans) tomato sauce   
         1 tb Dried minced onion   
         2 ts Sugar   
         2 ts (ea) Italian seasoning,   
              - dried basil. dried parsley   
              - flakes   
     1 1/2 ts Garlic powder   
         1 ts Salt   
       1/2 ts Pepper   
         8 oz Cream cheese; softened   
         1 c  Sour cream   
       1/2 c  Milk   
        20 oz (2 boxes) chopped spinach;   
              - thawed, squeezed dry   
         1 c  Shredded Colby-Monterey Jack   
              - cheese   
         1 c  Shredded Cheddar cheese   
              Minced fresh parsley; opt   
       
     Set oven @ 325oF/165oC.   
        
     Cook noodles according to package directions.   
        
     Meanwhile, in a large skillet, cook beef over medium   
     heat until no longer pink; crumble meat; drain. Add the   
     tomato sauce, onion, sugar and seasonings. Bring to a   
     boil. Reduce heat; cover and simmer for 10 minutes. In a   
     small bowl, combine the cream cheese, sour cream and   
     milk.   
        
     Place half of the noodles in a greased 13x9-in. baking   
     dish; top with 3 cups meat mixture. Layer with cream   
     cheese mixture, spinach, and remaining meat mixture and   
     noodles. Sprinkle with cheeses (dish will be full).   
        
     Bake, uncovered, until bubbly, 40-45 minutes. Let stand   
     for 10 minutes before serving. If desired, top with   
     minced fresh parsley.   
        
     Jo Prusha, Omaha, Nebraska   
        
     Makes: 12 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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