NOODLE AND SPINACH CASSEROLE

Noodle and Spinach Casserole image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 10

Number Of Ingredients 13

5 cups uncooked wide egg noodles (8 oz)
1 1/2 lb ground beef
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar (26 oz) tomato pasta sauce
1 teaspoon Italian seasoning
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
2 cups shredded Monterey Jack cheese (8 oz)
1 1/2 cups sour cream
1 egg, slightly beaten
1 teaspoon garlic salt
1 1/2 cups shredded Parmesan cheese (6 oz)

Steps:

Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook and drain noodles as directed on package, using minimum cook time. In nonstick skillet, cook beef, garlic, salt and pepper over medium-high heat 5 to 7 minutes until beef is thoroughly cooked; drain. Stir in pasta sauce and Italian seasoning.
In large bowl, mix spinach, Monterey Jack cheese, sour cream, egg and garlic salt. Fold in noodles; spoon mixture into casserole. Sprinkle with 3/4 cup of the Parmesan cheese. Top with beef mixture and remaining 3/4 cup Parmesan cheese. Bake uncovered 30 minutes or until bubbly and golden.

Nutrition Facts : Calories 490, Carbohydrate 25 g, Fat 1 1/2, Fiber 3 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1020 mg