Ingredients

The following ingredients have 4 Servings
  • 3 cup uncooked no-yolk egg noodles
  • 1 pound lean ground beef (95% lean)
  • 1/2 cup chopped red bell pepper
  • 1 (8-ounce) package fresh mushrooms, sliced
  • 2 (8-ounce) can no salt added tomato sauce
  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 6 ounce reduced-fat cream cheese
  • 1/3 cup reduced-fat sour cream
  • 2 scallions, sliced, divided
  • 1/4 cup shredded reduced-fat cheddar cheese

Instruction

  • Preheat oven to 350 degrees. Lightly coat a 9-x 13-inch baking dish with cooking spray. Cook noodles according to package directions; drain well.
  • Meanwhile in a large skillet over medium heat, cook beef, red bell pepper, and mushrooms until beef is no longer pink; drain liquid. Stir in tomato sauce, garlic, pepper, and noodles. 
  • In a medium bowl, combine cream cheese and sour cream; mix until smooth. Stir in half the scallions.
  • Spoon half the noodle mixture into baking dish. Top with cheese mixture and remaining noodle mixture. 
  • Cover and bake 25 to 30 minute or until heated through. Uncover and sprinkle with cheddar cheese. Bake 3 to 5 minutes or until cheese is melted. Sprinkle with remaining scallions and serve.