Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

I'm not sure where this recipe originated, but it's been in my family a long time, and we just love it! It's simple and quite tasty for the amount of effort it requires. We try lots of new recipes, but this one is definitely an old favorite that we keep pulling out.

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Recipe Summary test

prep:
15 mins
cook:
4 hrs 5 mins
total:
4 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef browns and onion softens, 5 to 7 minutes. Drain and discard grease.

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  • Add spaghetti sauce, cream cheese, and sour cream to the skillet. Mix well.

  • Spray a 5-quart slow cooker with cooking spray. Layer noodles, beef mixture, and cheeses in the slow cooker. Repeat layers as necessary until cooker is full.

  • Cover and cook on High for 2 hours. Switch to Low and cook until noodles are soft and cheeses are melted, about 2 hours more.

Cook's Notes:

Substitute cottage cheese for the cream cheese if desired.

Use rotini pasta instead of egg noodles if preferred.

You can keep it in the slow cooker for 4 hours on Low, but we have found that it overcooks in ours. We do 2 hours on Low.

Nutrition Facts

533 calories; protein 28.5g; carbohydrates 40.4g; fat 28.3g; cholesterol 128.3mg; sodium 583.2mg. Full Nutrition
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