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