3 garlic cloves, minced
3 (10 oz) cans diced tomatoes & chilies (like Ro-tel), drained
1 teaspoon Italian seasoning
1/4 teaspoon celery salt
1 (12 oz) package egg noodles
1 1/4 cups sour cream
4 oz cream cheese, softened
1 tablespoon cornstarch
2 1/2 cups Colby Jack cheese
Preparation
Preheat oven to 350˚F. Heat oil in a large skillet over medium heat. Add onion and beef to pan. Cook for 8-10 minutes and season with salt and pepper.
Add tomato pasta, garlic, Italian seasoning, and canned tomatoes to pan. Cook for 5 minutes or until water begins to cook off. Add Italian seasoning and celery salt, stir, and remove from heat.*
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