Directions
-In large skillet, cook beef over medium-high heat, breaking up clumps with wooden spoon, until browned, 5 minutes. -Carefully drain off drippings. -Stir garlic, sugar, salt, pepper and tomato sauce into meat. -Cover; simmer 15 minutes. -Meanwhile, in large, deep pot of lightly salted water, cook noodles just until al dente, firm yet tender, following package directions. -Drain. -In small bowl, stir together scallions, cream cheese and sour cream until well blended. -Lightly coat bottom of shallow 2 1/2 quart baking dish with nonstick cooking spray. -Arrange noodles over bottom of dish. -Spoon meat sauce evenly over noodles. -Carefully spread sour-cream mixture over top. -Sprinkle with cheddar cheese. (Can be made up to 24 hours ahead and refrigerated, covered.) -Preheat oven to 350 degrees. -Bake casserole until heated through and bubbly, about 30 minutes. -Let stand 10 minutes before serving.
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