8-Layer Casserole

Unbalanced

% Daily Values based on a 2,000 calorie diet

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Preheat the oven to 350 degrees F.

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Grease a 9x13-inch baking dish.

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Cook the egg noodles according to the package directions.

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In a large skillet, cook the beef, crumbling it as it cooks, over medium heat until the meat is no longer pink, about 5-7 minutes.

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Drain the fat from the skillet.

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Add the tomato sauce, onion, sugar, Italian seasoning, basil, parsley flakes, garlic powder, salt, and pepper to the skillet.

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Bring the mixture to a boil.

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Reduce the heat to low.

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Cover and simmer for 10 minutes.

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In a small bowl, combine the cream cheese, sour cream, and milk.

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Place 1/2 of the cooked noodles in the prepared baking dish.

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Top the noodles in the baking dish with an even layer of 3 cups of the meat mixture.

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Layer on the cream cheese mixture.

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Add the spinach in an even layer.

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Add in the remaining meat mixture.

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Top the meat mixture with the remaining noodles.

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Sprinkle the Colby-Monterey Jack and cheddar cheeses over the top of the casserole.

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Bake, uncovered, until bubbly, about 40-45 minutes.

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Let the casserole stand for 10 minutes outside the oven.

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Serve topped with fresh parsley.