Layered Egg Noodle Bake Recipe - Allrecipes.com
Layered Egg Noodle Bake Recipe

Layered Egg Noodle Bake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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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 More Reviews

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!

 
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

 
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!

 
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.

 
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!!!

 
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.

 
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!

 
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!

 

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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.

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