Ingredients:

• 1 pound ground round
• 1 (14 1/2-oz.) can diced tomatoes with basil, garlic, and oregano, undrained
• 1 (10-oz.) can diced tomatoes and green chiles, undrained
• 1 (6-oz.) can tomato paste
• 1 teaspoon salt
• 1/2 teaspoon dried Italian seasoning
• 1/4 teaspoon pepper
• 3 cups uncooked medium egg noodles
• 5 green onions, chopped
• 1 (8-oz.) container sour cream
• 3 ounces cream cheese, softened
• 4 ounces shredded sharp Cheddar cheese (about 1 cup)
• 4 ounces shredded Parmesan cheese (about 1 cup)
• 4 ounces shredded mozzarella cheese (about 1 cup)

Cooking Instructions:

1. Cook beef mixture:

   Brown ground round in a large skillet over medium, stirring constantly, 5 to 8 minutes or until meat crumbles and is no longer pink; drain.
   Stir in both cans diced tomatoes and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Remove from heat; set aside.

2. Cook egg noodles:

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

3. Add casserole ingredients to pan:

   Spoon egg noodle mixture into a lightly greased 13- x 9-inch baking dish.
   Top with beef mixture; sprinkle with cheeses in order listed.

4. Bake casserole:

   Bake, covered, at 350°F for 35 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.