2 lbs. lean ground beef
2 cloves garlic, minced
1 lg. onion, finely chopped
2 (15 1/2 oz.) cans tomato sauce
1 tbsp. dried basil
1 (8 to 10 oz.) pkg. spinach fettuccine
1 c. Cheddar cheese, shredded
1 (8 oz.) pkg. cream cheese
1/2 c. sour cream
1/2 c. milk
9 x 13-inch glass casserole

Brown ground beef; drain fat. Stir in garlic, onion, tomato sauce and basil. Cover; simmer for 30 minutes. Cook noodles until tender, about 8 minutes; drain. Spread meat mixture into shallow 3-quart casserole. Top evenly with noodles. Sprinkle with Cheddar cheese. Whip cream cheese, sour cream and milk until smooth; pour over top. (Can chill until next day.) Bake, covered, at 350 degrees for about 40 minutes. A glass casserole shows off colorful layers. Serves 6 to 8.