Substances:
- 1 pound lean floor pork
- 1 (14 1/2-ounce) can chopped tomatoes
- 1 (10-ounce) can diced tomatoes and green chiles
- 2 teaspoons sugar
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 (6-ounce) can tomato paste
- 1 bay leaf
- 1 (6-ounce) package medium egg noodles
- 6 green onions, chopped (about 1/2 cup)
- 1 cup sour cream
- 1 cup (4 oz) shredded inspiring cheddar cheese
- 1 cup shredded parmesan cheese
- 1 cup (4 oz) shredded mozzarella cheese
Directions:
- Cook floor pork in a immense skillet over medium warmth 5 to 6 minutes, stirring till it crumbles and is now not any longer pink. Drain.
- Plod in chopped tomatoes and subsequent 4 substances; cook dinner 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
- Cook egg noodles in step with package directions; drain.
- Plod together cooked egg noodles, chopped green onions, and sour cream till blended.
- Train noodle mixture in backside of a lightly greased 13- x 9-streak baking dish. Top with pork mixture; sprinkle evenly with cheeses.
- Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.
- Repeat: Freeze casserole as much as 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.