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Italian Noodle Casserole

1 lb ground beef
1 package (8 ounces) wide egg noodles
1 Tbsp olive or vegetable oil
2 cups (8 ounces) shredded Colby cheese, divided
2 cans (15 ounces EACH) tomato sauce
1 can (15 ounces) great northern beans, rinsed and drained
1 can (14 1/2 ounces) Italian stewed tomatoes
1 can (10 3/4 ounces) condensed tomato soup, undiluted
2 tsp Italian seasoning
2 tsp dried parsley flakes
1/8 tsp each onion salt, garlic salt and pepper
2 Tbsp grated Parmesan cheese

In a large skillet, cook beef over medium heat until no longer pink; drain.
Meanwhile, cook the noodles according to package directions; drain.
In a large bowl, combine the beef, noodles, oil, 1 1/2 cups Colby cheese, tomato sauce, beans, tomatoes, soup and seasonings.
Tranfer to a greased 13"x9"x2" baking dish.
Cover and bake at 350 degrees for 30 minutes.
Uncover, sprinkle with Parmesan cheese and remaining Colby cheese.
Bake 5-10 minutes longer or until cheese is melted

* 6-8 servings

(Quick Cooking - May/June 2003)