ROSINA'S 48 SPECIAL

1.5 lbs. ground beef, seasoned & browned , then drained
1 bag narrow egg noodles, boiled & drained
1 Jar of Prego Spaghetti Sauce 
   (*not ragu; it's too watery )
4  oz. cream cheese, softened
4  oz. reg. sour cream 
2-3 gr. onion bulbs with greens, chpd. 
2 cups grated Cheddar Cheese

Brown & drain the seasoned beef .
Boil and drain noodles, then, mix with beef and spaghetti sauce , then, spread in a 13x9 pan . 

Mix together , the sour cream and cream cheese, then, fold in the gr. onions .  Spread this over the noodle mixture,  making sure to cover all the  noodles.  Wrap with saran wrap and refrigerate , no less than 24 hours , but, 48 hrs is better; it gives it more time to marry. 
When ready to bake, remove from the fridge and top the casserole with the cheddar cheese .  

Do Not Preheat the Oven :
If using a glass or pyrex dish; instead,  remove it from the refrigerator, add the cheese evenly, place the glass dish on a cookie sheet & place into a cold oven, before turning the oven on !!!! Or else, you will likely crack your chilled dish in a hot oven and that would be a disastrous mess in the hot oven !!!

Bake @350° until hot and bubbly .  

💙You will love this recipe . I prefer it to lasagna . This casserole freezes exceptionally well , before or after baking . I've frozen single servings in Tupperware , brought it to work for lunch and heated it up in the microwave . It was amazing ! 

Enjoy ~ Tami