List of Ingredients -1 lb lean ground beef -2 cloves garlic, finely chopped (I used minced garlic) -1 tsp sugar -1 tsp salt -1/4 tsp pepper -2 cans (8 oz each) tomato sauce -4 cups dry egg noodles (1/2 lb) -5 scallions, chopped -1 pkg (3 oz) cream cheese, at room temperature -1 container (8 oz) sour cream -1/2 cup shredded cheddar cheese
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.
Source:
Contributed By: Rita on
2004-Feb-16
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