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Correo Electrónico
Add a photoEasy prep dish. Double the recipe and freeze part of it.
Ingredientes
- 1 lb. ground chuck
- 14.5 oz. can diced tomatoes, undrained
- 10 oz. can Rotel, undrained
- 6 oz. tomato paste
- 1/2 tsp. dry Italian seasoning
- 5 scallions, chopped
- 3 cups uncooked egg noodles, medium
- 3 oz. soft cream cheese
- 8 oz. sour cream (low fat ok)
- 3 cups mixed Italian cheeses (I use Kraft Italian Cheese Blend.)
- salt and pepper to taste
Direcciones
- Cook noodles al dente according to package directions, drain, rinse.
- Heat oven to 350 F.
- Saute beef, drain.
- Add scallions to skillet, saute until softened, adding a bit of oil, if needed.
- Combine scallions with cream cheese, half the cheese, sour cream in the warm skillet.
- Combine with noodles, toss, pour into a 9x13 baking dish.
- Combine beef with canned tomatoes, tomato paste, and seasonings in the skillet and cook 5 minutes, pour over the noodles.
- Top with the rest of the cheese.
- Bake 30 minutes.
- Freezer Instructions:
- Freeze assembled, uncooked casserole, covered with plastic wrap, then foil for up to 3 weeks. Let thaw in fridge. Bake 30 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 686 | |
| Calories from Fat 447 | 65% |
| Total Fat 50.45g | 63% |
| Saturated Fat 27.1g | 108% |
| Trans Fat 0.94g | |
| Cholesterol 174mg | 58% |
| Sodium 814mg | 34% |
| Potassium 769mg | 22% |
| Total Carbs 23.56g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 6.96g | 5% |
| Protein 35.48g | 57% |
