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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This delicious casserole can be made up to one month in advance and stored in your freezer. Thaw and bake! Ingredients:
1 pound lean ground beef |
1 (14 1/2-ounce) can chopped tomatoes |
1 (10-ounce) can diced tomatoes and green chiles |
2 teaspoons sugar |
2 teaspoons salt |
1/4 teaspoon pepper |
1 (6-ounce) can tomato paste |
1 bay leaf |
1 (6-ounce) package medium egg noodles |
6 green onions, chopped (about 1/2 cup) |
1 cup sour cream |
1 cup (4 ounces) shredded sharp cheddar cheese |
1 cup shredded parmesan cheese |
1 cup (4 ounces) shredded mozzarella cheese |
Directions:
1. Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.
2. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
3. Cook egg noodles according to package directions; drain.
4. Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
5. Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
6. Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.
7. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.
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