Ingredients

• 1 pound ground beef
• 1 small onion diced
• 1(14 1/2-oz.) can diced tomatoes with basil, garlic, and oregano, undrained
• 1(14.5-oz.) can fire roasted tomato salsa, undrained
• 1(6-oz.) can tomato paste
• 1 teaspoon salt
• 1 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon pepper
• 3 cups uncooked wide egg noodles
• 1 (8-oz.) container sour cream
• 3 ounces cream cheese, softened
• 8 ounces shredded fiesta blend cheese (about 2 cups)
• 4 ounces shredded mozzarella cheese (about 1 cup)

Directions

Cook beef mixture:

1. Brown ground beef & onion in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink.
2. Stir in next 6 ingredients.
3. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
4. Remove from heat; set aside.

Cook egg noodles:

1. Preheat oven to 350°F.
2. Prepare egg noodles according to package directions.
3. Stir together hot cooked noodles, sour cream, and cream cheese until blended.

Bake Casserole:

1. Add casserole ingredients to pan:
   Spoon egg noodle mixture into a lightly greased 13- x 9-inch baking dish.
2. Top with beef mixture; sprinkle with cheeses in order listed.
3. Bake at 350°F for 35 minutes.
4. Let stand 10 to 15 minutes before serving.

Notes:

1. We mix the meat and noodle mixtures together before adding to baking dish. 
2. Make-Ahead Tip
   Label and freeze assembled, unbaked casserole up to 1 month. Thaw in fridge overnight. Let stand 30 minutes; bake asdirected.