Or as my granddaughter calls it, Nana’s cassoulet. It’s amazing what changing the name of something can do for a picky eater’s appetite. The following recipe is a great way to slip spinach into a child … or adult!
You will need:
- 2 quart casserole/baking dish
- Cooking spray or oil
- Pot for noodles
- Large skillet
- Medium mixing bowl
- medium noodles (6 to 8 ounces)
- 1 pound ground beef
- 1 15 oz can tomato sauce
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tsp dried, crushed basil
- 1/2 tsp sugar
- 8 oz cream cheese, softened
- 8 oz. sour cream
- 1/2 cup milk
- 1/3 cup chopped onion
- 1 cup cheddar cheese, shredded
- 1 10 oz. package frozen chopped spinach, cooked, drained and squeezed
Spray or oil baking dish.
Cook noodles according to directions, drain and set aside.
Cook ground beef in skillet until brown. Drain off fat, then add tomato sauce, sugar, garlic, basil, salt and pepper. Bing to a boil, then reduce heat and simmer for 4-6 minutes.
Mix cream cheese and sour cream together until smooth (medium setting if using a mixer). Add onion, then milk.
Layer half the noodle in baking dish followed by half the meat mix and half the the cream cheese mix. Add all of the spinach.Add the remaining meat mix and rest of boodles.
Cover with lid or lightly greased tin foil and bake at 350 degrees for 45 minutes. Store remaining cream cheese mix and cheese in fridge during this time.
Remove from oven after 45 minutes, add cream cheese mixture and top with cheddar cheese. Return to oven, uncovered and continue baking until cheese is melted … about 10 minutes.
When done, let stand 10-15 minutes before serving.
Serve with your choice of bread/rolls. (I use garlic).
Pour a glass of wine and enjoy!