Hands-on Time
25 Mins
Total Time
50 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Preheat oven to 350°. Prepare egg noodles according to package directions.

Step 2

Meanwhile, sprinkle ground beef with 1 1/4 tsp. salt and Italian seasoning. Cook beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.

Step 3

Stir in tomato paste, and cook 2 minutes; stir in tomatoes, 1/2 cup water, and remaining 1/4 tsp. salt; reduce heat to medium-low, and simmer 8 minutes.

Step 4

Microwave cream cheese in a microwave-safe bowl at HIGH 20 seconds. Stir in sour cream and green onions. Stir cream cheese mixture into hot cooked noodles.

Step 5

Place noodle mixture in bottom of a lightly greased 11- x 7-inch baking dish. Top with beef mixture; sprinkle with shredded Italian cheese.

Step 6

Bake at 350° for 25 minutes or until hot and bubbly.

Step 7

Note: To lighten, substitute low-fat or fat-free sour cream and 2% reduced-fat cheese.

Chef's Notes

For an easy side, whisk together 1/2 cup bottled balsamic vinaigrette dressing, 1 Tbsp. chopped fresh basil, and 1 Tbsp. honey until blended. Serve over mixed greens.

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