Layered Egg Noodle Bake recipe
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Ingredients
- 1 (12 ounce) package egg noodles 2 tablespoons olive oil 2 cups fresh sliced mushrooms ½ 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 ¼ teaspoon chopped fresh parsley 2 teaspoons Italian seasoning 1 tablespoon dried oregano ¼ 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 ½ cup chopped green onions ½ cup grated Parmesan cheese 1 pinch paprika
Nutrition Info
- 524 caloriescarbohydrate: 42.2 gcholesterol: 111.6 mgfat: 30.9 gfiber: 4.7 gprotein: 21.8 gsaturatedFat: 14.7 gservingSize: -sodium: 723 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Layered Egg Noodle Bake
Directions
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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.