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Preheat oven to 350°F. Grease a 9-by-13-inch baking dish; set aside. Cook noodles according to package directions; drain.
Meanwhile, in a large skillet, cook ground beef over medium heat until browned. Drain off fat. Stir in tomato sauce, basil, sugar, garlic powder, salt and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes.
In a medium bowl, combine sour cream and cream cheese. Beat with an electric mixer on medium until smooth. Stir in milk and onion.
Place half of the cooked noodles in the prepared dish. Top with half of the meat mixture, half of the cream cheese mixture and all of the spinach. Top with the remaining meat mixture and noodles. Cover and refrigerate the remaining cream cheese mixture until needed.
Cover casserole with lightly greased foil. Bake until heated through, about 45 to 55 minutes. Spread with the remaining cream cheese mixture; sprinkle with Cheddar. Bake, uncovered, until cheese is melted, about 10 minutes more. Let stand for 10 minutes before serving.