Active Ashley's Kitchen

Casseroles are one of my go-to weeknight meals because I can prep them on weekends and just throw them in the oven when I get home from work.  My kids gobbled this up and asked when I would be making it again.

Note: I used ¾ of the sauce/beef mixture for this recipe and ¼ for a zucchini beef and cheddar lasagna. 

Recipe adapted from Food Network

Ingredients:

1 pound lean ground beef

3 cups wide egg noodles

1 ½ cups plain nonfat Greek yogurt

1 teaspoon garlic powder

½ cup shredded Parmesan

1 red bell pepper diced

1 bunch scallions diced (white and green parts)

1 teaspoon Italian seasoning

One 14 ½ ounce can diced tomatoes (plain or with basil and Italian seasoning)

2 cups grated Cheddar

Directions:

1. Preheat the oven to 350 degrees if baking now.  Spray a 9×13 baking dish with olive oil spray.
2. Bring a large pot of salted water to a boil.  Cook the noodles according to package directions to al dente. 
3. Drain the noodles and put in the prepared baking dish.
4. Mix yogurt, garlic powder, and parmesan cheese in a medium bowl. 
5. Mix the yogurt in with the noodles.
6. Brown the ground beef in a nonstick pan.  Drain. 
7. Add the peppers and scallions and cook about 3 minutes. 
8. Sprinkle with Italian seasoning.
9. Add the diced tomatoes and simmer for 2 more minutes until sauce thickens. 
10. Pour the beef mixture over the noodle and yogurt mixture.
11. Top with shredded cheddar cheese.
12. Bake 30 minutes if cooking now.  Bake 45-50 minutes after refrigerating.
13. Broil on high 3-5 minutes to brown and melt the cheese.
14. Let stand a few minutes before serving.