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Country Kitchen
April 1, 2008 Previous Recipe | Next Recipe
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BAKED SPAGHETTI
LASAGNA
ROSEMARY CRUSTED PORK LOIN
FRIED GREEN TOMATOES
SNICKER'S PIE
CREAM CHEESE POUND CAKE
LEMON CURD
OPENED-FACE BACON, TOMATO, & BASIL SANDWICHES
CHEESE STRAWS
STRAWBERRY SALAD & POPPY SEED DRESSING
LASAGNA

2 pounds of ground beef or chuck
1 (32-ounce) can tomato sauce
1 teaspoon chopped garlic
2 tablespoons sugar
1 1/2 teaspoons of salt, plus more for pasta water
1 teaspoon pepper
1 (16-ounce) box of lasagna noodles
1 tablespoon olive oil
1 (16-ounce) container of sour cream
1 (8-ounce) container of cream cheese
3 chopped green onions
2 cups of shredded cheddar cheese
2 cups of shredded mozzarella
1 cup Parmesan cheese

Brown and drain meat in a deep skillet; add tomato sauce, garlic and sugar. Salt and pepper to taste. Mix and simmer 10 minutes
Meanwhile cook noodles in boiling, salted water with olive oil. Drain.
In a saucepan, mix sour cream and cream cheese and chopped green onions. Heat until mixture is warm and well blended. Do not boil.
Layer noodles, meat sauce, and cream mixture in a large baking dish. Top with shredded cheddar, mozzarella, and Parmesan cheese. Repeat ending with cheese.
Bake 30 minutes at 350 degrees or until cheese melts.





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