Easy Lasagna Casserole
Yield
6 servingsPrep
10 minCook
40 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
egg noodles
|
|
| 1 | pound |
ground beef
|
|
| ½ | cup |
onions
chopped |
|
| 1 | package |
cream cheese
|
|
| 1 | cup |
evaporated milk
|
|
| 1 | can |
tomato sauce
|
*
|
| 1 | package |
spaghetti sauce mix
|
* |
| ½ | teaspoon |
garlic salt
|
|
| 1 | cup |
mozzarella cheese
shredded |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
egg noodles
|
|
| 453.6 | g |
ground beef
|
|
| 118 | ml |
onions
chopped |
|
| 1 | package |
cream cheese
|
|
| 237 | ml |
evaporated milk
|
|
| 1 | can |
tomato sauce
|
*
|
| 1 | package |
spaghetti sauce mix
|
* |
| 2.5 | ml |
garlic salt
|
|
| 237 | ml |
mozzarella cheese
shredded |
*
|
Directions
Boil noodles until tender; drain.
Cook ground beef and onion in skillet until browned.
Drain fat. Stir in tomato sauce and spaghetti sauce mix.
Cook until thickened.
Combine cream cheese and evaporated milk in saucepan and cook on low heat until mixture is smooth.
Stir in noodles and garlic salt.
Pour mixture into a greased 9 inch square baking dish .
Spread on meat mixture.
Top with Mozzarella cheese. Bake at 350℉ (180℃) F for 20 minutes or until bubbly.
