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Title: Eight-Layer Casserole
Categories: Pasta, Beef, Vegetables, Berbs, Dairy
Yield: 12 servings

1 lb Frozen home-style egg
- noodles
2 lb Ground beef
30 oz (2 cans) tomato sauce
1 tb Dried minced onion
2 ts Sugar
2 ts (ea) Italian seasoning,
- dried basil. dried parsley
- flakes
1 1/2 ts Garlic powder
1 ts Salt
1/2 ts Pepper
8 oz Cream cheese; softened
1 c Sour cream
1/2 c Milk
20 oz (2 boxes) chopped spinach;
- thawed, squeezed dry
1 c Shredded Colby-Monterey Jack
- cheese
1 c Shredded Cheddar cheese
Minced fresh parsley; opt

Set oven @ 325oF/165oC.

Cook noodles according to package directions.

Meanwhile, in a large skillet, cook beef over medium
heat until no longer pink; crumble meat; drain. Add the
tomato sauce, onion, sugar and seasonings. Bring to a
boil. Reduce heat; cover and simmer for 10 minutes. In a
small bowl, combine the cream cheese, sour cream and
milk.

Place half of the noodles in a greased 13x9-in. baking
dish; top with 3 cups meat mixture. Layer with cream
cheese mixture, spinach, and remaining meat mixture and
noodles. Sprinkle with cheeses (dish will be full).

Bake, uncovered, until bubbly, 40-45 minutes. Let stand
for 10 minutes before serving. If desired, top with
minced fresh parsley.

Jo Prusha, Omaha, Nebraska

Makes: 12 servings

RECIPE FROM: https://www.tasteofhome.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gnocchi w/Spinach & Chicken Sausage
Categories: Potatoes, Poultry, Greens, Dairy, Cheese
Yield: 4 servings

16 oz Bag potato gnocchi
2 tb Olive oil
12 oz Fully cooked Italian chicken
- sausage links; halved,
- sliced
2 Shallots; fine chopped
2 cl Garlic; minced
1 c White wine or chicken broth
1 tb Cornstarch
1/2 c Chicken broth
3 c Fresh baby spinach
1/2 c Heavy whipping cream
1/4 c Shredded Parmesan cheese
Crushed red pepper flakes;
- opt

Cook gnocchi according to package directions. Meanwhile,
in a large skillet, heat oil over medium-high heat; cook
sausage and shallots until sausage is browned and
shallots are tender. Add garlic; cook 1 minute longer.

Stir in wine. Bring to a boil; cook until liquid is
reduced by half, 3-4 minutes. In a small bowl, mix
cornstarch and broth until smooth; stir into sausage
mixture. Return to a boil, stirring constantly; cook and
stir until thickened, 1-2 minutes. Add spinach and
cream; cook and stir until spinach is wilted.

Drain gnocchi; add to pan and heat through. Sprinkle
with cheese and if desired, red pepper flakes.

Laura Miller, Lake Ann, Michigan

Makes: 4 servigs

RECIPE FROM: https://www.tasteofhome.com

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