Bird'S Creamy Egg Noodle And Beef Casserole (Lite-Bleu)

• 1 lb lean ground beef
• 2 tablespoons italian seasoning
• 16 ounces chopped tomatoes, drained
• 1 (12 ounce) bag cholesterol-free egg noodles
• 2 tablespoons fat free butter substitute
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 8 ounces low-fat cream cheese, cubed
• 4 ounces fat-free cottage cheese
• 8 ounces low-fat sour cream
• 8 ounces reduced-fat cheddar cheese, shredded

1. Preheat oven to 350u0b0F Saute' ground beef with Italian seasoning. Drain and add chopped tomatoes. set aside.
2. Begin making the egg noodles. While egg noodles are cooking place in a large bowl the butter, salt, pepper, cream cheese, cottage cheese, and sour cream. Set aside.
3. As soon as the noodles are cooked, drain in colander, shake water out, and immediately pour into bowl with cream cheese mixture. Mix to coat noodles and melt cheese.
4. Place 1/2 of noodle mixture into a greased 9x13x2 casserole pan. Follow with 1/2 the beef mixture, then sprinkle with 1/2 of cheddar cheese.
5. Repeat layers. Bake for 30 minutes or until cooked thru.

lean ground beef, italian seasoning, tomatoes, egg noodles, butter substitute, kosher salt, black pepper, lowfat cream cheese, cottage cheese, lowfat sour cream, cheddar cheese

Taken from www.food.com/recipe/birds-creamy-egg-noodle-and-beef-casserole-lite-bleu-274401 (may not work)