Ground Beef and Noodle Casserole

Are you one of those really organized people that plans meals ahead and freezes them? This is perfect for you. This is very kid friendly also. Freeze assembled, unbaked casserole up to 1 month. Thaw in refrigerator overnight. Bake as directed.

Ground Beef and Noodle Casserole
6 servings
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1 pound ground round
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
1 (10-ounce) can diced tomatoes and green chiles
1 (6-ounce can tomato paste
1 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon pepper
3 cups uncooked medium-size egg noodles
5 green onion, chopped
1 (8-ounce container sour cream
1 (3-ounce) package cream cheese, softened
1 cup (4-ounces) shredded sharp Cheddar cheese
1 cup (4-ounces) shredded Parmesan cheese
1 cup (4-ounces) shredded mozzarella cheese

1. Cook ground round in a 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 a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat.

2. Preheat oven to 350 degrees F. Cook noodles in boiling water according to package directions; drain. Stir together hot cooked noodles, chopped green onions, sour cream, and cream cheese until blended.

3. Spoon noodle mixture into a lightly greased 13 x 9-inch baking dish. Top with beef mixture; sprinkle with shredded cheeses in the order listed.

4. Bake, covered at 350 degrees F for 35 minutes. Uncover and bake 5 more minutes. Let stand 15 minutes before serving.