Spaghetti and Spinach Casserole

from Southern Living:
one of David and Alex's favorites

To make ahead, bake as directed, cover, and freeze. Thaw overnight in the refrigerator. Bake, covered, at 350 for 30 minutes; uncover and bake 10 more minutes.

1 yellow onion
2 Tbs. canola oil
1 ½ pounds ground beef
salt and pepper
1 large jar Prego traditional spaghetti sauce
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. dried thyme
1 (10 oz.) package frozen chopped spinach, thawed and drained
2 cups shredded Colby and Monterey Jack cheese blend
1 ½ cups sour cream
1 large egg, lightly beaten
1 tsp. garlic salt
8 ounces wide egg noodles, cooked
1 ½ cups shredded Parmesan cheese.

Heat oil in Dutch oven – saute’ onion until clear. Add ground beef and season however you like (I use salt, pepper, Worcestershire, and garlic powder). When beef is crumbled and done, drain it and return to Dutch oven. Stir in spaghetti sauce, oregano, basil and thyme. Let simmer for however long it takes you to get the rest of the stuff done.

Cook your noodles.

Combine spinach and the next 4 ingredients. Drain noodles and fold into spinach mixture. Put noodle mixture in a large, lightly greased casserole dish. Sprinkle with half of Parmesan cheese; top with spaghetti sauce mixture and remaining Parmesan.

Bake at 350 for 30 minutes. Serves 8-10.

This makes TONS – so you may want to divide it into two smaller casserole dishes and put one in your freezer.