Ingredients:
1 lb lean ground beef
1 (14 1/2 ounce) cans diced tomatoes
1 (10 ounce) cans diced tomatoes with mild green chilies ( I used a 14/5 ounce can)
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon black pepper, freshly ground
1 (6 ounce) cans tomato paste
1 bay leaves
6 ounces medium egg noodles
6 green onions, chopped
1 cup reduced-fat sour cream
4 ounces shredded reduced-fat mozzarella cheese
1/2-1 cup shredded reduced-fat cheddar cheese
1/2-1 cup shredded parmesan cheese
cooking spray
Directions:
Cook ground beef until no longer pink, then drain.
Stir in diced tomatoes, diced tomatoes with green chilies, sugar, salt, and pepper.
Cook for 5 minutes.
Add tomato paste and bay leaf, and simmer for 30 minutes.
Cook the egg noodles according to package directions; drain.
Combine cooked noodles, chopped green onions, and sour cream until well blended.
Place noodle mixture in bottom of a 13 by 9 inch baking baking dish lightly coated with cooking spray.
Top with beef mixture; sprinkle evenly with cheeses.
Cover with aluminum foil and bake at 350F for 35 minutes.
Uncover and bake 5 minutes more.
Enjoy!
If you want, you can garnish it with fresh parsley sprigs!
Servings: 6
Time preparation: 20 min.
Time total: 60 min.