4 oz. med. noodles (3 c.)
1 lb. ground beef
1 (15 oz.) can tomato sauce (2 c.)
1 tsp. sugar
1/2 tsp. salt
1/4 tsp. garlic salt
1/8 tsp. pepper
1/9 oz. pkg. cream cheese, softened
1/2 c. sour cream
3 tbsp. milk
2 tbsp. finely chopped onion
1 (10 oz.) pkg. frozen chopped spinach, cooked and drained
1/2 c. shredded natural cheddar cheese (2 oz.)

Cook noodles in large amount of boiling salted water until tender, about 10 minutes; drain. Brown meat in skillet; drain off fat. Add tomato sauce, sugar salt, garlic salt, pepper and the cooked noodles. Set aside. Stir together cream cheese, sour cream, milk, and onion. In 2 quart casserole, layer half of the ground beef-noodle mixture, half of the cream cheese mixture, all of the spinach, and remaining ground beef-noodle mixture. Cover and bake in 350 degree oven for 40 minutes or until bubbly. Uncover and spread remaining cream cheese mixture atop; sprinkle with cheddar cheese. Bake 10 minutes more or until cheese is melted. Makes 6 servings.