Cooking Instructions

• Heat a pan over medium-high heat and drizzle in some olive oil. Add the ground beef and break it up with a meat masher.
• Season with garlic powder, onion powder, Italian seasoning, and about 1 teaspoon of Tony’s Creole seasoning. Cook until the beef is nearly browned, then stir in the onions, garlic, cracked black pepper, and a pinch of salt.
• Sauté everything together until the meat is fully browned.
• While the meat is cooking, boil the egg noodles in salted water according to the package instructions until al dente, then drain and set aside.
• Once the beef is browned, pour in the tomato sauce. If there’s a lot of excess grease in the pan, blot some of it out before adding the sauce.
• Fill the empty tomato sauce can with about ⅓ cup water, swish it to collect the remaining sauce, and pour it into the pan. Add a pinch of sugar, stir well, and bring everything to a boil.
• Once boiling, reduce the heat and let it simmer for 10–15 minutes.
• In a large bowl or measuring cup, whisk together softened cream cheese, sour cream, and 1 teaspoon of Tony’s Creole seasoning. If the cream cheese is still firm, microwave it for about 15 seconds to soften.
• Add the cooked noodles and toss to coat them evenly in the creamy mixture.
• To assemble, grease a baking dish with cooking spray. Spread a ladle of meat sauce across the bottom.
• Add half of the creamy noodles in an even layer. Sprinkle over 4 oz of shredded Colby Jack cheese. Top with 2–3 ladles of meat sauce and spread it evenly.
• Repeat with the remaining creamy noodles, another 4 oz of Colby Jack, and the rest of the meat sauce. Finish with a layer of shredded cheddar cheese over the top.
• Bake at 350°F for 25–30 minutes. Let the casserole rest for 20–25 minutes before slicing and serving.