Noodle-and-Spinach Casserole

Our friends in NC made this dish for us while we were visiting some years ago. This has become a common dish on your dinner table. Thanks Jen!


1 (8 oz.) package of whole wheat egg noodles
1 lb. ground beef
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1 (26 oz.) jar spaghetti sauce
1/2 tsp. each of basil, oregano and thyme
1 (10 oz.) package frozen, chopped spinach, thawed and drained
2 cups (8 oz.) shredded Monterey Jack cheese
1 1/2 cups sour cream
1 large egg, lightly beaten
1 tsp. garlic salt
1 1/2 cups (6 oz.) shredded Parmesan cheese

1. Cook noodles according to package directions; drain and set aside.
2. Cook beef and next 3 ingredients in a large skillet over medium heat, stirring until beef crumbles and is no longer pink. Drain and return to skillet. Stir in spaghetti sauce and basil, oregano and thyme.
3. Combine spinach and next 4 ingredients. Fold in noodles; spoon mixture into slightly greased 9x13 inch baking dish. Sprinkle with half of Parmesan cheese. Top evenly with beef mixture and remaining Parmesan cheese.
4. Bake at 350 for 30 minutes or until bubbly and golden.

Modified from Southern Living