Layered Egg Noodle Bake

Tender egg noodles are topped with a hearty layer of ground beef simmered with tomatoes, mushrooms, bell pepper and a host of seasonings. Spoon a tangy blend of sour cream, cream cheese, green onion and Parmesan cheese over the top and bake.

• Calories: 524 Calories

Ingredients

• 1 teaspoon salt
• 1 (8 ounce) package cream cheese
• 1 teaspoon white sugar
• 1 (8 ounce) container sour cream
• 1 pound lean ground beef
• 1 onion, chopped
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• 1 tablespoon dried oregano
• 2 cups fresh sliced mushrooms
• ¼ teaspoon cayenne pepper
• ground black pepper to taste
• ½ cup chopped green bell pepper
• 2 cloves garlic, minced
• ½ cup chopped green onions
• 1 (28 ounce) can crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 pinch paprika
• 1 (12 ounce) package egg noodles
• ¼ teaspoon chopped fresh parsley
• 2 teaspoons Italian seasoning

Recipe Instructions

Step 1

In a large pot with boiling salted water cook egg noodles until al dente. Drain.

Step 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.

Step 3

In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.

Step 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.

Step 5

Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.