Layered Casserole The Best Recipes

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Layered Casserole

"The flavor will remind you of beef stroganoff with the added flavor of tomato sauce. Must be made an afternoon beforehand of serving, or may be frozen. Use your preference of pasta shapes!"

Ingredients :

1 half of kilos lean ground pork
8 oz fresh pasta
1 (eight ounce) container sour cream
1 (eight ounce) bundle cream cheese, softened
half of cup shredded Cheddar cheese
6 inexperienced onions, thinly sliced
2 (eight ounce) cans tomato sauce
1 tablespoon white sugar
2 tablespoons shredded Cheddar cheese

Instructions :

Prep : 10M	Cook : 9M	Ready in : 9H10M

Place ground beef in a big, deep skillet. Cook over medium-excessive warmness until calmly brown. Drain, disintegrate, and set aside.
In a large pot of boiling salted water cook pasta till al dente. Drain well.
In a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom.
In a medium size bowl integrate the sour cream, cream cheese, shredded Cheddar cheese, and chopped green onions. Spread combination over cooked pasta in baking dish.
In a small bowl integrate the sugar, tomato sauce, and cooked floor beef. Layer this on pinnacle of the bitter cream combination inside the baking dish. Sprinkle with extra shredded Cheddar cheese, if favored.
Refrigerate casserole in a single day. Remove from fridge one hour earlier than baking.
Bake at 350 degrees F (175 levels C) for 30 to forty minutes. Allow to face 10 to 15 mins before serving.
If freezing casserole, allow to come back to room temperature for one hour before baking.

Notes :

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