Sooo good taste like lasagna without the fuss and much cheaper to make.
Ingredients:
1 pound ground round
1 can (14.5 ounces) diced tomatoes with basil, garlic, and oregano, undrained
1 (10-ounce) can diced tomatoes and green chilies, undrained
1 (6-ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/4 teaspoon pepper
3 cups uncooked gluten free egg noodles
1 (8-ounce) container sour cream
1 (3-ounce) package cream cheese, softened
4 ounces shredded sharp cheddar cheese (about 1 cup)
4 ounces shredded parmesan cheese (about 1 cup)
4 ounces shredded mozzarella cheese (about 1 cup)
Directions:
Begin by browning the ground round in a large skillet over medium heat, constantly stirring for 5-8 minutes, or until it is no longer pink and the meat crumbles, then drain.
Mix in both cans of diced tomatoes and the can of tomato paste, as well as the salt, dried Italian seasoning, and pepper. Bring to a boil and reduce the heat. Allow to simmer, uncovered, for 5 minutes.
Remove from heat, then set aside. Preheat the oven to 350 degrees F.
Prepare the egg noodles according to the package directions.
Mix the hot cooked noodles, sour cream, cream cheese, and the chopped green onions until fully blended.
Spoon the egg noodle mixture into a lightly greased 13x9 inch baking dish. Top with the beef mixture, and sprinkle with cheese.
Bake, covered, for 35 minutes at 350 degrees F. Uncover and bake for an additional 5 minutes. Let it sit for 10-15 minutes before serving.
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