Recipe by Donna
"An easy to assemble dinner idea. Serves a large family well, or use at your next potluck function."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (12 ounce) package
fresh sliced mushrooms
chopped green bell pepper
lean ground beef
1 (28 ounce) can
1 (6 ounce) can
chopped fresh parsley
ground black pepper to taste
1 (8 ounce) package
1 (8 ounce) container
chopped green onions
grated Parmesan cheese
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!
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
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 spaghetti sauce. I would recommend not to over cook the noodles. They do the best if slightly undercooked.
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!!!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Layered Egg Noodle Bake
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 278
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make a simple breakfast casserole with eggs, ham, cheese, and veggies.
A spicy pizza topped with hot Italian sausage, eggs, and arugula.
This could be the fastest, easiest chicken Parmesan you’ll ever make.