- 12 oz. package egg noodles
- 1/2 large onion chopped
- 1 lb. ground beef
- salt and pepper to taste
- 2 14.5 oz. can diced tomatoes undrained
- 8 oz. package cream cheese cut into 10 slices
- 8 oz. frozen corn kernels
- 1 cup cheddar cheese shredded
- 2 tbsp. fresh flat-leaf parsley chopped
Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. In a large saucepan, cook egg noodles in boiling water until al dente. Drain and rinse. In a medium skillet, cook the ground beef, onions, salt and pepper over medium heat until the meat is no longer pink and the onions are soft. Remove from heat.
Layer the prepared baking dish as follows: ground beef-onion mixture, half of the noodles, one can of tomatoes, cream cheese, corn, remaining half of the noodles, second can of tomatoes, shredded cheddar cheese and parsley.
Bake covered in the preheated oven for 45 minutes. Remove cover and bake for an additional 15 minutes.
Calories: 331kcal | Carbohydrates: 9g | Protein: 16g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 221mg | Potassium: 324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 834IU | Vitamin C: 8mg | Calcium: 147mg | Iron: 2mg