Recipe of Tomato And Egg Noodles Recipe

Layered Egg Noodle Bake

Cook, stirring occasionally, until flavors are well blended, 5 to 10 minutes.

Recipe Summary Layered Egg Noodle Bake

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

Ingredients | Tomato And Egg Noodles Recipe

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

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.

Info | Tomato And Egg Noodles Recipe

Servings: 9 Yield: 8 to 10 servings

TAG : Layered Egg Noodle Bake

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