Layered Egg Noodle Bake Recipe

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Most Helpful Positive Review

Jan 31, 2003

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 you to add the garlic, so I added it when I went to simmer everything. I layered it like I would lasagna. Noodles, sauce, cheese. Noodles, sauce, cheese. I will definitely make this again!

—spidermonkey555

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Most Helpful Critical Review

Aug 18, 2004

This just takes too long to make. I can go to McDonalds and eat the meal before this is done. It doesn't taste bad, but for a quick meal...it's too much. It's almost 2.5 hours, due to the prep work, the stewing and the baking...sorry

—BRYNDA1968

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20 Ratings

Apr 06, 2007

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!

—RACHELWEEDEN

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Oct 28, 2007

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 spaghetti sauce. I would recommend not to over cook the noodles. They do the best if slightly undercooked.

—IAMASLP

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Oct 10, 2005

I love this recipe. The only things that I do different are using a jar of spaghetti sauce instead of tomatoes and tomato paste. I also use white onion instead of green in the cream cheese/sour cream mixture and add italian seasoning to it. I have also topped it with cheddar cheese. Lots of stuff you can do with it and it's all yummy!!!

—trose

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Feb 05, 2010

This was a very good recipe. I loved the seasonings used in the meat sauce. The white sauce that went on top of the meat sauce was wonderful and decadent. I made home made egg noodles. This did not add to the recipe as I hoped it would. Save yourself some time and buy the packaged noodles. Next time I think Iwill double the white sauce and mix half of it with the noodles...then layer as directed. Also, as far as the directions go, I always saute and drain my meat before I add my vegetables. This way I don't throw any flavor of the vegetables out with the grease. Also, I used Romano cheese instead of Parmesan. Thanks Donna.

—Katydid68

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May 11, 2009

This was excellent. Thickness of sauce and texture were perfect. I skipped the mushrooms (I don't like them) and substitued Boca vegetarian 'burger' crumbles for the ground beef. Will definately make again!

—SUSSEXDI

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Jan 13, 2008

This recipe was excellent! I used hot hungarian paprika for the top and in the tomato mixture which gave it a little kick. Instead of making one large 13x9 pan, I made 3 smaller 8x8's. Really yummy!

—Meredith

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Nutrition

Calories
524 kcal
26%

Carbohydrates
42.2 g
14%

Cholesterol
112 mg
37%

Fat
30.9 g
47%

Fiber
4.7 g
19%

Protein
21.8 g
44%

Sodium
723 mg
29%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Layered Egg Noodle Bake

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 524
Calories from Fat: 278

% Daily Value *
Total Fat 30.9g 47 %
Saturated Fat 14.7g 73 %
Cholesterol 112mg 37 %
Sodium 723mg 29 %
Potassium 859mg 24 %
Total Carbohydrates 42.2g 14 %
Dietary Fiber 4.7g 19 %
Protein 21.8g 44 %
** Sugars 4.8g
Vitamin A 33 %
Vitamin C 37 %
Calcium 22 %
Iron 51 %
** Thiamin 56 %
Niacin 90 %
Vitamin B6 30 %
Magnesium 25 %
Folate 68 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.