Layered Egg Noodle Bake

By: Donna

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

Rating: Read Reviews (16)

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Original Recipe Yield 8 to 10 servings

In a large pot with boiling salted water cook egg noodles until al dente. Drain.
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.
In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
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.
Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.