1 lb. ground round
1 (16 oz.) can tomatoes, drained (reserve juice)
1 (8 oz.) can tomato sauce
2 tsp. garlic juice
2 tsp. sugar
2 tsp. salt
Cracked black pepper to taste
Tabasco to taste
1 bay leaf
1 (5 oz.) pkg. thin egg noodles
1 (3 oz.) pkg. cream cheese
6 green onions, chopped
1 c. sour cream
1 c. grated cheddar
1 pkg. Mozzarella

Early in the day, sprinkle the bottom of iron skillet and heat skillet to brown the beef. When browned drain well and add tomatoes. Brown the tomatoes lightly and add the reserved juices and tomato sauce. Season with garlic juice, sugar and salt and Tabasco. Stir and lower heat to simmer. Sprinkle with cracked pepper and add bay leaf, which has been snipped in half. Let simmer for 30 minutes.

Cook noodles, drain and combine with cream cheese, chopped green onions and sour cream.

Grease a 9"x12" glass baking dish and alternately layer noodles, meat and cheese. Bake, covered in 350 degree oven for 20 minutes. When ready to serve reheat for 30 minutes, covered. Place Mozzarella on top until melted. Serves 6.