The weather is perfect for soups and hearty casseroles. We all have a version of this tucked away in our recipe files. I think it's only fair to tell you that your casserole will not be as good as mine unless you have home canned tomatoes and some of my brothers ground beef. However, I have made the necessary adjustments for you to still enjoy this heavenly meal. I am so mean!
You can freeze assembled, unbaked casserole up to 1 month. Thaw in refrigerator overnight. Bake as directed.
Homestyle Ground Beef Casserole
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 Italian seasoning
1/4 teaspoon pepper
3 cups uncooked medium-size egg noodles
5-6 green onions, chopped
1 (8-ounce container sour cream
1 (3-ounce) package cream cheese
1 cup (4-ounce) shredded sharp Cheddar cheese
1 cup (4 ounce) shredded Parmesan cheese
1 cup (4-ounce) 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. Cook egg noodles in boiling salted water according to package directions; drain. Stir together hot cooked noodles, chopped green onion, sour cream, and cream cheese until blended.
3. Spoon noodle mixture into a lightly greased 1 x 9-inch baking dish. Top with beef mixture; sprinkle with shredded cheeses in the order listed.
4. Bake, covered, at 350 degrees For 35 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.