Husband's Delight Casserole

Husband's Delight Casserole

This casserole is best assembled a day before baking. 8 Servings

Bake: at 350 for 30 minutes.

1 lb lean ground beef
2 cloves garlic, finely chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 cans (8 ounces each) tomato sauce
4 cups dry egg noodles (1/2 lb)
5 scallions, chopped
1 package (3 oz) FF cream cheese, at room temp
1 container (8 oz) sour FF cream
1/2 cup shredded cheddar cheese

In large skillet, cook beef over medium-high heat, breaking up clumps with wooden spoon, until browned, 5 minutes. Carefully drain off drippings Stir garlic, salt, pepper and tomato sauce into meat. Cover; simmer 15 minutes. Meanwhile, in large, deep pot of lightly salted water, cook noodles just until al dente, firm yet tender, following package directions. Drain. In small bowl, stir together scallions, cream cheese and sour cream until well blended. Lightly coat bottom of shallow 2-quart baking dish with nonstick cooking spray. Arrange noodles over bottom of dish. Spoon meat sauce evenly over noodles (photo 2). Carefully spread sour cream mixture over top (photo 3). Sprinkle with cheddar cheese. (Can be made up to 24 hours ahead and refrigerated, covered.) Heat oven to 350°. Bake casserole in 350° oven until heated through and bubbly, about 30 minutes. Let stand 10 minutes before serving.