Italian Style Casserole
1 pound ground beef
1 14 ounce can diced tomatoes, undrained
1 10 ounce can Rotel tomatoes
1 6 ounce can tomato paste
1 tsp salt
1 tsp sugar
1 tsp Italian seasoning
1/4 tsp black pepper (or to taste)
1 1/2 tsp garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp cayenne pepper (or to taste)
1/2 tsp red pepper flakes
1/2 yellow onion, finely chopped
3 cups uncooked medium egg noodles
5 green onions, chopped
1 8 ounce container sour cream
1 3 ounce package cream cheese
1 cup shredded cheddar cheese
1 cup shredded mozzarella
1 cup shredded Parmesan cheese
1 tsp dried parsley (optional)
In large skillet over medium heat cook beef until no longer pink. Add yellow onion and cook until beginning to soften.
Add next 13 ingredients. Stir to mix and simmer over low while preparing remaining ingredients.
Preheat oven to 350F. Cook egg noodles al dente according to package and drain well.
Soften, but don't melt, cream cheese in microwave. Blend with sour cream until smooth. Stir in green onion. Fold in cooked egg noodles until coated.
Spread 3 Tbsp beef mixture in bottom of 13x9 inch baking ban. Add all of noodle mixture. Top with remaining beef mixture. Top with cheeses (combined or layered). Sprinkle with parsley flakes.
Spray cooking oil on a sheet of aluminum foil. Place oil side down over casserole. Bake 30 minutes. Uncover. Bake 10 minutes more.
