- Servings: 6
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hr
|1 lb||Ground Beef|
|1 can||Diced Tomatoes With Basil, garlic and oregano, 14 oz|
|1 can||Diced Tomatoes & Green Chilies, 10 oz|
|1 can||Tomato Paste|
|½ tsp||Dried Italian Seasoning|
|3 cups||Uncooked Medium Egg Noodles|
|5||Green Onions, chopped|
|1 cup||Sour Cream|
|1 pkg||Cream Cheese, 3 oz, softened|
|1 cup||Shredded Sharp Cheddar Cheese, 4 oz|
|1 cup||Shredded Parmesan Cheese, 4 oz|
|1 cup||Shredded Mozzarella Cheese, 4 oz|
Cook beef in large skillet over medium heat, stirring often, 8 minutes or until meat crumbles and is no longer pink. Stir in diced tomatoes with basil and next 5 ingredients. Bring to boil; reduce heat, and simmer, uncovered, 5 minutes. Remove form heat.
Preheat oven to 350. Cook egg noodles in boiling salted water as pkg. directs. Drain. Stir together hot cooked noodles, chopped green onions, sour cream and cream cheese until blended. Spoon noodle mixture into a lightly greased 13 x 9 inch baking dish. top with beef mixture; sprinkle with shredded cheeses in order listed.
Bake, covered, at 350 for 35 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving. Freeze assembled, unbaked casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.