MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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 Tomato sauce (2 cans)
      1 tb Dried minced onion
      2 ts Sugar
      2 ts Italian seasoning
      2 ts Dried basil
      2 ts 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 Chopped spinach (2 boxes);
           - thawed, squeezed dry
      1 c  Colby-Monterey Jack cheese;
           - shredded
      1 c  Cheddar cheese; shredded
           Fresh parsley; minced (optional)
 
  Set oven @ 325 F/165 C.
  
  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.
  
  Recipe by Jo Prusha, Omaha, Nebraska
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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