Monday, May 10, 2010

Hamburger Noodle Casserole

Hamburger Noodle Casserole
adapted from the recipe at Taste of Home

1 bag whole wheat egg noodles
2 pounds lean ground beef (90% lean)
2 garlic cloves, minced
3 cans (8 ounces each) tomato sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese
1 cup reduced-fat ricotta cheese
1/4 cup reduced-fat sour cream
1 cup shredded reduced-fat cheddar cheese

Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture.

In a small bowl, beat the cream cheese, ricotta cheese and sour cream until blended.

Spoon half of the noodle mixture into a 13-inch x 9-inch baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture.

Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.

Yield: 10 servings.

**MY NOTES: I changed this recipe very little. As a matter of preference, I use whole wheat egg noodles, add a little more meat and cheese, and drop the green onions completely. This recipe is so easy that Mister and Girl can cook it with almost no input from me. On nights I actually cook it, I might toss in a few herbs for flavoring (a little parsley, a smidge of basil, etc.) if I remember/feel like it.

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