1 pound Wild Type Ranch ground beef

1 14 oz. can chopped tomatoes

1 10 oz. can diced tomatoes with green chilis

2 tsp salt

¼ tsp pepper

1 6 oz. can tomato paste

1 bay leaf

1 6 oz. pkg medium egg noodles

6 green onions, chopped

1 cup sour cream

1 cup shredded sharp cheddar cheese

1 cup shredded Parmesan cheese

1 cup shredded Mozzarella cheese 

Cook ground beef in large skillet (no need to drain if it’s Wild Type Ranch ground beef!).  Stir in chopped tomatoes, tomatoes & chilis, sugar, salt and pepper.  Cook 5 minutes.  Stir in tomato paste and bay leaf and simmer 30 minutes.

Cook egg noodles according to package directions.  Drain.  Mix cooked noodles, green onions and sour cream.  Place in bottom of lightly greased 13 x 9 inch baking dish.  Top with beef mixture and sprinkle evenly with cheeses.

Bake, covered at 350°  for 35 minutes.  Uncover and bake 5 more minutes.

Casserole can be frozen for up to 1 month.  Thaw in refrigerator overnight before baking.