Creamy Lasagna Casserole - cooking recipe

Ingredients

2 lbs ground beef
1 (29 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon pepper
2 (3 ounce) packages cream cheese, softened
2 cups sour cream
2 cups shredded cheddar cheese, divided (8 oz)
4 green onions, chopped
12 -14 lasagna noodles, cooked and drained

Preparation

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, mixing well.
Spread about 1/2 cup meat sauce into two greased 8 inch square baking dishes.
Place 2 to 3 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 for 25-30 minutes until bubbly and heated through.