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1 lb. ground beef
1 (16 oz.) can tomatoes,
drained (reserve juice)
1 (8 oz.) can tomato sauce
2 tsp. sugar
2 tsp. salt
dash of garlic powder
1 bay leaf
1 (5 oz.) pkg. egg noodles
1 (3 oz.) pkg. cream cheese
1 Tbsp. onion flakes
1 c. sour cream
1 c. grated Cheddar cheese
1 pkg. Mozzarella cheese,

Sprinkle bottom of iron skillet with salt and brown
beef; drain. Add tomatoes and brown lightly. Add reserved
juices and tomato sauce. Add seasoning and simmer 30 minutes.
Cook noodles; drain and combine with cream cheese, onion and
sour cream. Grease 9 x 12-inch glass pan and alternate layers
of noodle mixture, meat mixture and Cheddar cheese. Bake,
covered, at 350 degrees for 20 minutes. When ready to serve, reheat
casserole, covered, for 30 minutes or longer if very cold.
Uncover and place strips of Mozzarella across top. Bake until
cheese melts. Freezes well. Serves 6.

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