INGREDIENTS:
8 ounces egg noodles, cooked according to package directions
One-half pounds of ground beef
Two 30-ounce cans of tomato sauce
Eight ounces of softened cream cheese
Eight ounces of sour cream
2 tsp minced garlic
One teaspoon of Italian spice
One teaspoon sugar, half a teaspoon salt, and half a teaspoon pepper
1½ cups of shredded cheddar cheese
INSTRUCTIONS:
Set the oven’s temperature to 175°C (350°F).
Apply a small amount of cooking spray to a 9 x 13 baking dish.
Drain and rinse the pasta after cooking it as directed on the package.
Crumble the ground beef in a skillet over medium-high heat, cook until cooked through, and then drain the oil.
Stir the beef thoroughly after adding the Italian seasoning, salt, pepper, and minced garlic.
Add the tomato sauce and mix one more after adding the sugar.
For five minutes, simmer the mixture.
Put the softened cream cheese and sour cream in a small bowl.
Fill the bottom of the baking dish with half of the pasta.
Pour half of the sour cream and cream cheese mixture over the noodles.
Over the layer of sour cream, spoon half of the meat mixture.
With the remaining spaghetti, sour cream, and meat mixture, repeat the layering process.
Over the casserole, scatter the shredded cheese.
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