- 2 pounds ground beef
- 1 (29 ounce) can tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 (3 ounce) packages cream cheese, softened
- 2 cups sour cream
- 2 cups shredded Cheddar cheese, divided
- 4 green onions, chopped
- 12 lasagna noodles, cooked and drained
- In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, salt, pepper and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. In a mixing bowl, beat cream cheese until smooth. Add sour cream, 1 cup cheddar cheese and onions; mix well.
- Spread about 1/2 cup meat sauce into two greased 8-in. square baking dishes. Place two to three noodles in each dish, trimming to fit if necessary. Top each with about 1/2 cup cream cheese mixture and about 2/3 cup meat sauce. Repeat layers twice. Sprinkle 1/2 cup cheddar cheese over each.
- Cover and freeze one casserole for up to 1 month. Bake remaining casserole, uncovered, at 350 degrees F for 25-30 minutes or until bubbly and heated through. Let stand for 15 minutes before cutting.