Creamy Lasagna Casserole

• 2 lbs ground beef
• 1 (29 ounce) can tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 (3 ounce) packages cream cheese, softened
• 2 cups sour cream
• 2 cups shredded cheddar cheese, divided (8 oz)
• 4 green onions, chopped
• 12 -14 lasagna noodles, cooked and drained

1. In a Dutch Oven, cook beef over medium heat until no longer pink; drain.
2. Add the tomato sauce, salt, pepper and garlic powder.
3. Bring to a boil.
4. Reduce heat; simmer, uncovered, for 15 minutes.
5. In a mixing bowl, beat cream cheese until smooth.
6. Add sour cream, 1 cup cheddar cheese, and onions, mixing well.
7. Spread about 1/2 cup meat sauce into two greased 8 inch square baking dishes.
8. Place 2 to 3 noodles in each dish, trimming to fit if necessary.
9. Top each with about 1/2 cup cream cheese mixture and about 2/3 cup meat sauce.
10. Repeat layers twice.
11. Sprinkle 1/2 cup cheddar cheese over each.
12. Cover and freeze one casserole for up to 1 month.
13. Bake remaining casserole, uncovered at 350 degrees for 25-30 minutes until bubbly and heated through.

ground beef, tomato sauce, salt, pepper, cream cheese, sour cream, cheddar cheese, green onions, lasagna noodles

Taken from www.food.com/recipe/creamy-lasagna-casserole-70259 (may not work)