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Light Italian Casserole

Yield Makes: 6 to 8 servings
We lightened this casserole by using lean ground beef, light pasteurized prepared cheese product, light sour cream, and light cream cheese.


  • 6 ounces wide egg noodles
  • 6 green onions, chopped
  • 2 pounds lean ground beef or ground round
  • 2 cups pasta sauce
  • 1 (14.5-ounce) can HUNT'S Diced Tomatoes with Green Pepper, Celery & Onions
  • 1/2 teaspoon Italian seasoning
  • 1 (16-ounce) loaf light pasteurized prepared cheese product
  • 1 (8-ounce) container light sour cream
  • 1 (8-ounce) package light cream cheese, softened

How to Make It

  1. Cook egg noodles according to package directions; drain. Stir together egg noodles and chopped green onions; set aside.

  2. Cook ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and return to skillet. Stir in pasta sauce, diced tomatoes, and Italian seasoning.

  3. Cut cheese loaf into 1/2-inch cubes; reserve and set aside 1 cup. Stir together remaining cheese cubes, sour cream, and cream cheese.

  4. Spoon one-third of ground beef mixture into a 13- x 9-inch baking dish; top with half of noodle mixture and half of sour cream mixture. Repeat layers once.

  5. Spoon remaining one-third of ground beef mixture over sour cream mixture, and sprinkle evenly with reserved 1 cup of cheese cubes.

  6. Bake at 350° for 30 minutes or until cheese is melted and bubbly.