If you need something a little quicker than Crockpot Lasgana, try out this absolutely delightful and tasty pasta option! This recipe is for a smaller portion size, since we tend to toss out leftovers. Also – it’s whole grain, and can be used as a freezer meal!
1 pound lean ground beef (96/4)
6 oz (dry weight) Whole Wheat Egg Noodles (1/2 package)
12-24 oz pasta sauce (1/2-1 jar)
4 oz cream cheese (1/2 package)
4 oz sour cream (1/2 package)
1-2 cups shredded extra sharp cheddar cheese
2 TBS Granulated Sugar
2 TBS Oregano
2 TBS Parsley
2 tsp Garlic Powder
1.5 tsp Salt
1 tsp Onion Powder
1 tsp Italian Seasoning
0.5 tsp Black Pepper
First, prepare the egg noodles according to the package directions. Add noodles the the bottom of a greased 8×8 or 9×9 square casserole dish.
(This recipe is easily doubled for use in a 9×13 dish, although you may want to monitor the doubling of the cheese and sauce, as this recipe is heavy on the sauce and cheese in the first place!)
Next, prepare the ground beef, adding the listed seasonings. Add the pasta sauce and allow to simmer. (Note: I prepared this 9×9 dish with 1 full jar of sauce. It was a little on the liquid-y side, so you may just want to add 1/2-3/4 of a jar!) You may also add any other desired seasonings at this point!
Nutritional information per serving (using 24 oz sauce):
Tips for using this recipe as a freezer meal:
If you make a double recipe and want to freeze the second casserole, just cover it tightly (I use Pyrex with a snap lid). I usually pull it down to the fridge the night before to thaw it out, then cook as usual – 20 minutes at 350 degrees. If you want to put the casserole directly into the oven from the freezer, I’d recommend baking it covered on about 250 degrees to start, then after about 15 minutes or so, turning the heat up to 350 degrees and cooking as directed.