Best Eight Layer Cassarole Recipes

EIGHT-LAYER CASSEROLE

Steps:

• Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
• 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 boiling; reduce heat. Simmer, uncovered, for 5 minutes.
• 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 of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
• Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
• Makes 8 servings

EIGHT-LAYER CASSEROLE (BETTER HOMES & GARDEN)

Steps:

• Grease 2 quart casserole or 2 quart square baking dish. Prepare noodles and set aside.
• Meanwhile, brown ground meat in a large skillet and drain off the fat. Stir in tomato sauce, basil, sugar, garlic, salt, and pepper into skillet. Bring mixture to boiling; reduce heat. Simmer uncovered for 5 minutes.
• Beat together the sour cream and cream cheese in a medium bowl until smooth. Stir in the milk and onion.
• Layer in prepared dish: half the noodles (2 cups), half of the meat mixture (1.5 cups), half of the cream cheese mixture (1 cup), and all of the spinach. Top with remaining meat mixture and noodles. Refrigerate remaining cream cheese mixture.
• Cover casserole with lightly greased foil. Bake at 350 degrees F for about 45 minutes. Spread with remaining cream cheese mixture, sprinkle with cheddar cheese, and bake an additional 10 minutes uncovered.
• Let stand 10 minuted before serving.

8 LAYER CASSEROLE

Steps:

• Crumble ground beef evenly over bottom of a slow cooker.
• Sprinkle with bacon bits, then onion.
• In a medium bowl, combine tomato sauce, water, chili powder, salt, and black pepper; pour half over beef and onion layers.
• Sprinkle rice evenly over top, then corn.
• Top with remaining tomato sauce mixture, then bell pepper.
• Cover and cook on LOW about 5 hours or until rice is tender.

EIGHT LAYER CASSAROLE

Steps:

• 1. Grease a 2 quart casserole or 2 quart square baking dish; set aside. Cook the noodles by package directions; drain and set aside.
• 2. In a large skillet, cook beef until brown. Drain off fat. Stir in tomato sauce, basil, sugar, garlic powder, salt and pepper into the beef mixture. Bring to a boil; reduce your heat and simmer uncovered for 5 minutes.
• 3. In a medium mixing bowl beat together sour cream and cream cheese until smooth. Stir in your milk and onion. In your prepared casserole dish, layer half of the noodles then half of the meat and then half of the cream cheese mixture then all of the spinach. Top with remaining meat mixture then noodles. Cover and chill remaining cream cheese mixture until needed.
• 4. Cover casserole dish with lightly greased foil. Bake at 350 degrees for 45 minutes. Uncover; spread remaining cream cheese mixture
• 5. Sprinkle with cheddar cheese and bake uncovered for an additional 10 minutes. Let stand 10 minutes before serving.