Cheesy Ground Beef-Spinach Sour Cream Noodle Casserole - cooking recipe

Ingredients

1 (8 ounce) package wide egg noodles, cooked
1 1/2 lbs ground beef
1 medium onion, chopped
1 medium green bell pepper, seeded and chopped
2 tablespoons minced fresh garlic
2 teaspoons dried Italian seasoning
1/4 cup grated parmesan cheese
1 cup canned sliced mushrooms, drained
seasoned salt and black pepper (or use white salt)
4 1/2 cups prepared pasta sauce (can use more!)
1 (10 ounce) package frozen spinach (thawed and well drained)
2 1/2 cups grated monterey jack cheese, divided
1 1/2 cups sour cream
1 large egg, slightly beaten
2 small green onions, finely chopped (or to taste)
1/2 teaspoon garlic powder
2 1/2 cups grated parmesan cheese
1 1/2 cups grated monterey jack cheese (or to taste)

Preparation

Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a large skillet cook the beef with the onions, garlic, bell pepper, Italian seasoning, mushrooms and chili flakes until the beef is no longer pink; drain fat, then season with seasoned salt and pepper to taste.
Add in the Parmesan cheese and pasta sauce; mix to combine, then simmer for about 20 minutes over medium-low heat.
In a large bowl combine the spinach (squeeze out any excess moisture in the spinach with hands) with 2-1/2 cups Monterey Jack cheese, sour cream, egg, green onion, garlic powder and 1/4 cup grated Parmesan cheese; mix to combine, then fold in cooked egg noodles.
Spoon the spinach mixture into the prepared baking dish.
Sprinkle with about 1 cup Parmesan cheese (can use less).
Top evenly with the ground beef mixture, then sprinkle about 1 cup Parmesan cheese over the ground beef mixture.
Bake uncovered for about 25 minutes; remove from oven then sprinkle with about 1-1/2 cups grated Monterey Jack cheese on top.
Return to oven and bake for about 5 minutes, or until the cheese has melted.
Delicious!