Creamy Lasagna

{I got this recipe several years ago from a Quick Cooking magazine. This makes 2 8X8 in. dishes. Eat one now and freeze one for later!}

2 lbs ground beef

1 can (29 0z) tomato sauce

1 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

6 oz cream cheese, softened

16 oz sour cream

8 oz shredded cheddar cheese

4 green onions, chopped

12 to 14 lasagna noodles, cooked and drained

Cook beef until no longer pink, drain. Add the tomato sauce, salt, pepper, and garlic powder. Bring to a boil. Reduce heat, simmer, uncovered for 15 min. In a mixing bowl, beat cream cheese until smooth. Add sour cream, half of cheddar cheese, and onions; mix well.

Spread about 1/2 cup meat sauce in each of 2 greased 8 in. square baking dishes. Place 2-3 noodles in each dish. Top noodles with with about 1/2 cup cream cheese mixture and 2/3 cup meat sauce. Repeat layers, twice. Sprinkle remaining cheese over top of both lasagnas.

Cover and freeze 1 casserole for up to 1 month. Bake other casserole, uncovered @ 350* for 25-30 min. Let stand 15 min. before cutting.

To use frozen lasagna: Thaw in the refrigerator for 18 hours. Bake uncovered @ 350* for 40-50 minutes or until heated thru.