Meatball Stroganoff Casserole

1/2 pound lean ground beef
1/4 cup All Bran cereal
3 tablespoons milk
1 egg
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1 clove crushed garlic
2 packets dry beefy onion soup mix
6 ounces egg noodles
1 can (4 oz.) sliced mushrooms
1 can (10.75 oz.) condensed cream mushroom soup
2 cups plain lowfat yogurt
1 cup part-skim shredded mozzarella cheese
fresh parsley to garnish

Preheat oven to 425 F. Combine beef, bran cereal, milk, egg, Worcestershire sauce, pepper, garlic, and one packet of onion soup mix; mix well. Shape into 18 meatballs. Place meatballs on baking sheet, sprayed with non-stick spray, and cook 15-20 minutes or until cooked through; remove from oven and reduce oven heat to 350 F.

Prepare egg noodles according to package directions; do not overcook. Drain, place in buttered 9×13 baking pan. Arrange meatballs on noodles. Drain mushrooms and arrange on noodles. Combine mushroom soup, 2nd packet onion soup mix, and yogurt. Spread over meatballs. Sprinkle with cheese. Bake 30 minutes or until hot and bubbly. Garnish snipped fresh parsley.

NOTE: Try substituting beef soup mix for the onion.

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