Wednesday, December 29, 2010

Eight-layer Casserole

Casseroles are one of those comfort food dishes that just warm you up from the inside out. And what's not to love having a complete meal in one dish?? I found the original recipe in BH&G and made it vegan. Enjoy!

  • package old fashioned dumplings (12 ounces)
  • 1  pound  non-beef crumbles (i.e. fake ground beef)
  • 2  8-ounce cans  tomato sauce
  • 1  teaspoon  dried basil, crushed
  • 1/2  teaspoon  sugar
  • 1/2  teaspoon  garlic powder
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  black pepper
  • 1  8-ounce carton  Toffuti non-dairy sour cream
  • 1  8-ounce package  Toffuti cream cheese, softened
  • 1/2  cup  soy milk
  • 1  small onion, chopped onion
  • 1  10-ounce package  frozen chopped spinach, thawed and well drained
  • 1  cup  shredded Daiya cheddar cheese (4 ounces)

Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

Meanwhile, in a large pot add beef, tomato sauce, basil, sugar, garlic powder, salt, and pepper. 

Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer (or a spoon) on medium speed until smooth. Stir in milk and onion.

In prepared casserole or baking dish, layer half of the noodles (about 2 cups).

 Add half of the meat mixture.

Top with half of the cream cheese mixture. 

Top with all of the spinach.

Add the remaining noodles and meat mixture.

Cover and chill remaining cream cheese mixture until needed. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese.

Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

Serve with a side salad and a glass of your favorite vino. Enjoy!


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