This is a substitute for the average, everyday lasagna. I got this recipe from a Paula Deen magazine a couple of years ago and it's one of my favorite casseroles of all time.
1 1/2 lbs ground beef
1 can rotel tomatoes
1 (8 oz) can tomato sauce
1 tsp salt
1 tsp sugar
1/2 tsp basil
1/2 tsp chili powder
2 cups sour cream
1 tbs chives
2 cups cheddar cheese, shredded
1 pkg lasagna noodles
Brown beef in a medium saucepan or skillet. Drain. Add rotel tomatoes, tomato sauce, salt, sugar, basil, and chili powder. Turn stove down to med/low and let simmer for 15-20 minutes. In the meantime, combine sour cream, chives, and 1 1/2 cups of cheese (I always use more cheese than the recipe calls for). Set aside. When the meat is done simmering, layer noodles, sour cream mixture and meat mixture 2-3 times. Top with remaining cheese. Bake on 350 degrees for 35 minutes or until bubbly.
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