Best 6 Eight Layer Casserole Better Homes Garden Recipes

EIGHT-LAYER CASSEROLE (BETTER HOMES & GARDEN)

Steps:

• Grease 2 quart casserole or 2 quart square baking dish. Prepare noodles and set aside.
• Meanwhile, brown ground meat in a large skillet and drain off the fat. Stir in tomato sauce, basil, sugar, garlic, salt, and pepper into skillet. Bring mixture to boiling; reduce heat. Simmer uncovered for 5 minutes.
• Beat together the sour cream and cream cheese in a medium bowl until smooth. Stir in the milk and onion.
• Layer in prepared dish: half the noodles (2 cups), half of the meat mixture (1.5 cups), half of the cream cheese mixture (1 cup), and all of the spinach. Top with remaining meat mixture and noodles. Refrigerate remaining cream cheese mixture.
• Cover casserole with lightly greased foil. Bake at 350 degrees F for about 45 minutes. Spread with remaining cream cheese mixture, sprinkle with cheddar cheese, and bake an additional 10 minutes uncovered.
• Let stand 10 minuted before serving.

EIGHT-LAYER CASSEROLE

Steps:

• Cook noodles according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; 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, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. If desired, top with minced fresh parsley.

EIGHT-LAYER CASSEROLE

Steps:

• Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
• Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
• In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
• Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
• Makes 8 servings

EIGHT LAYER CASSAROLE

Steps:

• 1. Grease a 2 quart casserole or 2 quart square baking dish; set aside. Cook the noodles by package directions; drain and set aside.
• 2. In a large skillet, cook beef until brown. Drain off fat. Stir in tomato sauce, basil, sugar, garlic powder, salt and pepper into the beef mixture. Bring to a boil; reduce your heat and simmer uncovered for 5 minutes.
• 3. In a medium mixing bowl beat together sour cream and cream cheese until smooth. Stir in your milk and onion. In your prepared casserole dish, layer half of the noodles then half of the meat and then half of the cream cheese mixture then all of the spinach. Top with remaining meat mixture then noodles. Cover and chill remaining cream cheese mixture until needed.
• 4. Cover casserole dish with lightly greased foil. Bake at 350 degrees for 45 minutes. Uncover; spread remaining cream cheese mixture
• 5. Sprinkle with cheddar cheese and bake uncovered for an additional 10 minutes. Let stand 10 minutes before serving.

CHEESY BEEF AND RICE BAKE

Steps:

• In large saucepan, cook ground beef or pork and garlic until meat is browned.
• Drain off fat.
• Remove from pan and set aside.
• In same saucepan, cook uncooked rice in butter until golden brown, stirring frequently.
• Stir in water, carrot, bouillon, parsley, onion, salt and basil.
• Bring to boil.
• Reduce heat; cover and simmer for 5 minutes.
• Stir in meat mixture.
• Turn half into a 1 1/2 quart casserole.
• Sprinkle with a layer of cheese.
• Top with remaining meat mixture.
• Bake at 325°F oven for 45 minutes, stirring twice.
• Sprinkle with remaining cheese.
• Bake, uncovered, 5 minutes longer or until cheese melts.

GARDEN CASSEROLE

Steps:

• Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.