Light Italian Casserole

Ingredients

• 16 ounce pasteurized cheese product light prepared
• 6  green onions chopped
• 2 pounds ground round lean
• 0.5 teaspoon penzey's southwest seasoning italian
• 8 ounce cream cheese light softened
• 2 cups pasta sauce 
• 8 ounce cup heavy whipping cream light sour
• 14.5 ounce hunt's tomatoes diced with green pepper, celery & onions canned
• 6 ounces wide egg noodles 

Equipment

• frying pan
• oven
• baking pan

Directions

1. Cook egg noodles according to package directions; drain. Stir together egg noodles and chopped green onions; set aside.
2. Cook ground beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain and return to skillet. Stir in pasta sauce, diced tomatoes, and Italian seasoning.
3. Cut cheese loaf into 1/2-inch cubes; reserve and set aside 1 cup. Stir together remaining cheese cubes, sour cream, and cream cheese.
4. Spoon one-third of ground beef mixture into a 13- x 9-inch baking dish; top with half of noodle mixture and half of sour cream mixture. Repeat layers once.
5. Spoon remaining one-third of ground beef mixture over sour cream mixture, and sprinkle evenly with reserved 1 cup of cheese cubes.
6. Bake at 350 for 30 minutes or until cheese is melted and bubbly.