Beef Noodle Casserole

This casserole is very simple and packed with flavor! I've made it twice now and Dave and I both enjoyed it very much! I found the recipe on a blog called Dining Alone. I've tried a number of recipes from this blog and they never disappoint. Since the recipe is only meant to serve 3 I would probably double it next time to have leftovers for lunch. There wasn't a need to make any modifications, but if I'm being honest...I used quite a bit more than 1/4 cup of shredded mozzarella cheese:)


Beef Noodle Casserole

2 cups uncooked egg noodles
1/2 pound lean ground beef
1 can (8-ounces) tomato sauce
1/4 cup chopped green onions
1/4 cup canned chopped green chilies
1 small garlic clove, minced
1/8 teaspoon salt
1/2 cup sour cream
2 ounces cream cheese, softened
1/4 cup shredded part skim mozzarella cheese (I used more like 3/4 cup)

Directions
Cook noodles according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, onions, chilies, garlic and salt. In a small bowl, combine sour cream and cream cheese. Drain noodles.

Place 1/2 cup beef mixture in a 1-qt baking dish coated with cooking spray (I used a 1 and 1/2 qt dish and it worked just fine). Layer with half of the noodles, cream cheese mixture and cheese. Spread 1/2 cup beef mixture over cheese; repeat layers. Spoon remaining beef mixture over top. Top with shredded mozzarella cheese. Cover and bake at 350 for 20-25 minutes or until bubbly. Uncover for the last 5 minutes to brown cheese on tip. Yield: 3 servings