Easy Lasagna Casserole
Lasagna casserole with egg noodles, ground beef, cream cheese, and bubbly mozzarella on top. All the comfort of lasagna in a simpler one-dish format that serves six in about an hour.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
1 hrsAll the flavors of lasagna without the fiddly layering of flat noodles. This casserole uses egg noodles tossed in a creamy sauce of cream cheese and evaporated milk, topped with a beefy tomato sauce and a thick blanket of melted mozzarella.
The cream cheese layer is what makes this one special. It coats every noodle in a rich, tangy creaminess that you don’t get from ricotta or cottage cheese. It’s the kind of shortcut that actually tastes better than the original.
Ten minutes of prep, an hour from start to table, and six big servings from one 9-inch pan.
Pro Tips
- Cook the cream cheese sauce on low heat. Stir constantly until it’s completely smooth. High heat will cause the cream cheese to seize up into lumps.
- Drain the ground beef well after browning. Any excess grease will pool on top of the casserole instead of staying where it belongs.
- Let the sauce thicken before layering. The tomato and spaghetti sauce mix should be noticeably thick so it sits on top of the noodles rather than sinking through.
Variations
- Mexican lasagna casserole: Replace the spaghetti sauce mix with taco seasoning and swap the mozzarella for a Mexican cheese blend.
- Mushroom beef: Stir a cup of sliced mushrooms into the meat sauce for an earthy depth.
Ingredients
Directions
Boil noodles until tender; drain.
Cook ground beef and onion in skillet until browned.
Drain fat. Stir in tomato sauce and spaghetti sauce mix.
Cook until thickened.
Combine cream cheese and evaporated milk in saucepan and cook on low heat until mixture is smooth.
Stir in noodles and garlic salt.
Pour mixture into a greased 9 inch square baking dish .
Spread on meat mixture.
Top with Mozzarella cheese. Bake at 350℉ (180℃) F for 20 minutes or until bubbly.
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