Layered Egg Noodle Bake

Layered Egg Noodle Bake

19

"An easy to assemble dinner idea. Serves a large family well, or use at your next potluck function."

Ingredients

servings 524 cals
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Original recipe yields 9 servings

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Nutrition

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 30.9 g
  • 47%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 21.8 g
  • 44%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 723 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot with boiling salted water cook egg noodles until al dente. Drain.
  2. In a large skillet over medium heat oil. Add sliced mushrooms, green bell pepper, onion, and saute for 5 minutes. Stir in ground beef and brown; drain excess grease. Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar. Cover and simmer for 30 minutes. Stir occasionally.
  3. In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
  4. To assemble, in a greased 2 quart casserole dish layer egg noodles. Spread tomato mixture over noodles, followed by the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.
  5. Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.
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Reviews

19
  1. 21 Ratings

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This was delicious! The only ingredient adjusting I did was, instead of using beef I used three GardenBurger Flame Grilled Patties (My husband & I are vegetarian). The directions forgot to tell ...

I sometimes omit ingredients I don't have on-hand, like green onion, and it still turns out well. I mix shredded cheddar in with the cream cheese mixture, and also layer some on top - yum!

Overall, this is a good dish. I did not feel that it was saucy enough so I added a can of tomato sauce in addition to the crushed tomatoes and tomato paste. The sauce by itself would make great ...