Hamburger Noodle Casserole
1 pound ground beef, as lean as you like
2 cloves garlic, minced
2 cans (8 ounces each) tomato sauce
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
8 ounces wide egg noodles
1/3 cup green onions, chopped
1 cup sour cream
3 ounces cream cheese, softened
1 1/2 cups grated cheddar cheese, approximately
Preheat oven to 350 degrees. Boil water for noodles, and cook according to directions on the package. Drain and set aside.
Meanwhile, brown ground beef with the garlic until cooked through. Drain grease and return to pan. Add tomato sauce, salt, pepper, and sugar and simmer for 15-20 minutes, stirring occasionally.
In a small bowl, combine sour cream, cream cheese and green onions.
Once the sauce is done simmering, stir the noodles into the sauce. To assemble, pour about a third of the noodle mixture into the bottom of a casserole dish. Top with generous dollops of the sour cream mixture. Sprinkle with about 1/2 cup cheese. Repeat the process with the second third of the noodle mixture followed by the rest of the sour cream mixture and another 1/2 cup cheese. Top with the final third of the noodle mixture and sprinkle the top generously with cheese one more time.
Bake for 15-20 minutes or until cheese is bubbly.
--I know it's not exactly a low fat recipe, but I wouldn't substitute low fat sour cream or cream cheese. I think the flavor suffers if you use the low fat versions.
--You can completely prepare this casserole and then store it in the fridge until dinner time. Increase the cooking time to 30 minutes if you bake it straight from the fridge.
--For this recipe, use mostly just the white parts of the green onions. Chop from the white ends just until you get to the dark green stem.