Light Hamburger Casserole

Every wonder what to do with left over egg noodles? Well today, I found this recipe in my Taste of Homes Comfort Food Diet cookbook. It was a hit amongst my three girls and it is hard to believe that this low cal recipe was as tasty as it is. Here is there recipe however; I did add some fresh chopped parsley to the top of ours. There recipe book says 290 Cal per serving and it says it feeds 10.

Hamburger Casserole

5-Cups uncooked yolk-free noodles
1-1/4 lb 97/3 Hamburger
2 cloves garlic-minced
24oz can tomato sauce
½ tsp. Sugar
½ salt
1/8 pepper
1 pkg (8-oz) reduced-fat cream cheese (I used weight watchers)
1-Cup reduced-fat ricotta cheese (I used fat free cottage cheese)
1/4-Cup fat free sour cream
½ -Cup finally chopped green onion
2/3-Cup shredded reduced-fat cheddar cheese
¼-cup fresh chopped parsley

Cook noodles as it says on the package or just used some that you may have left over from another dinner. Drain and set aside.

-Fry together beef, garlic, salt, and pepper until there is no more pink in the meat. Drain the meat but Do Not Rinse.

-Combined sugar and tomato sauce in your skillet then add meat back and warm on low. Set aside.

-In a bowl combined sour cream, cream cheese, ricotta cheese, and green onion mix well with electric mixer. Set aside

Take a large casserole dish and spray it well with cooking spray. Then mix together noodles and meat sauce then place in the casserole dish. Take cheese mixture and pour over noodles and sauce giving a little mix then cover the top with grated cheddar cheese cook at 350* for 30 minutes then sprinkle some parsley on top.

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