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Layered Egg Noodle Bake

By: Donna

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

Rate/Review | Read Reviews (18)

What to Drink?
	Sangiovese
	Negroni Cocktail II

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 to 10 servings

Ingredients

1 (12 ounce) package egg noodles
2 tablespoons olive oil
2 cups fresh sliced mushrooms
1/2 cup chopped green bell pepper
1 onion, chopped
2 cloves garlic, minced
1 pound lean ground beef
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1/4 teaspoon chopped fresh parsley
2 teaspoons Italian seasoning
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
1 teaspoon salt
ground black pepper to taste
1 teaspoon white sugar
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup chopped green onions
1/2 cup grated Parmesan cheese
1 pinch paprika

Directions

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.