Serve with a simple green salad and tasty garlic bread for a dinner that will be a household favorite.
Course: Main Course
Cuisine: American, Italian
Keyword: Ground Beef, Pasta
1lbSavannah River Farms Ground Beef
1(14.5-oz) candiced tomatoes with basil, garlic, and oregano, undrained
1(10-oz) candiced tomatoes and green chiles, undrained
1(6-oz) cancan tomato paste
1/2tspdried Italian seasoning
3cupsuncooked medium egg noodles
5green onions, chopped
1(8-oz)container sour cream
1 (3-oz)package cream cheese, softened
4ozshredded sharp Cheddar cheese (about 1 cup)
4ozshredded Parmesan cheese (about 1 cup)
4ozshredded mozzarella cheese (about 1 cup)
Brown ground beef in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain. Stir in both cans diced tomatoes and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside.
Preheat oven to 350°F. Prepare egg noodles according to package directions. Stir together hot cooked noodles, chopped green onions, sour cream, and cream cheese until blended.
Spoon egg noodle mixture into a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle with cheeses in order listed.
Bake, covered, at 350°F for 35 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.
TO MAKE AHEAD: Label and freeze assembled, unbaked casserole up to 1 month. Thaw in fridge overnight. Let stand 30 minutes; bake as directed.