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Recipe Layered Egg Noodle Bake (Pasta)
Home Cooking Recipes
Required 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
Preparing/Cooking:
- 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.
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