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

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 a 2 quart casserole layer 1/2 the ground beef/noodle mixture, half the cream cheese mixture, all of the spinach and remaining ground beef/noodle mixture. Cover and bake at 350 for 40 minutes or until bubbly. Uncover and spread remaining cream cheese mixture on top, sprinkle with Cheddar cheese. Bake 10 minutes more until cheese is melted. Makes six servings.