Tonight's dinner was another yummy recipe from the Taste of Home Comfort Food Diet magazine. This lightened hamburger noodle casserole is sort of a homemade hamburger helper, but much tastier! The addition of ricotta, sour cream and cream cheese make it nice and gooey and the egg noodles keep it from being too much like a baked ziti. I made a few changes to the recipe - I used only 4 ounces of cream cheese but a cup and half of ricotta (I used fat free), omitted the onion, used whole wheat egg noodles and used shredded mozzarella in place of the cheddar. This was a nice, simple comforting recipe - and it makes a ton so you can enjoy the leftovers another a night!
Hamburger Noodle Casserole
5 cups uncooked egg noodles
1-1/2 pounds lean ground beef
2 garlic cloves, minced
3 cans (8 ounces each) tomato sauce
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) reduced-fat cream cheese
1 cup reduced-fat ricotta cheese
1/4 cup reduced-fat sour cream
3 green onions, thinly sliced, divided
2/3 cup shredded reduced-fat cheddar cheese
Cook noodles according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook beef and garlic until meat is no longer pink; drain. Stir in the tomato sauce, sugar, salt and pepper; heat through. Drain noodles; stir into beef mixture. In a small bowl, beat the cream cheese, ricotta cheese and sour cream until blended. Stir in half of the onions. Spoon half of the noodle mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Top with cheese mixture and remaining noodle mixture. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheddar cheese. Bake 5-10 minutes longer or until heated through and cheese is melted. Sprinkle with remaining onions.