Layered Egg Noodle Bake The Best Recipes

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Layered Egg Noodle Bake

"An clean to collect dinner concept. Serves a huge family properly, or use at your next potluck feature."

Ingredients :

1 (12 ounce) bundle egg noodles
2 tablespoons olive oil
2 cups clean sliced mushrooms
half of cup chopped inexperienced 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/four teaspoon chopped clean parsley
2 teaspoons Italian seasoning
1 tablespoon dried oregano
1/4 teaspoon cayenne pepper
1 teaspoon salt
floor black pepper to taste
1 teaspoon white sugar
1 (8 ounce) bundle cream cheese
1 (eight ounce) container sour cream
half of cup chopped inexperienced onions
1/2 cup grated Parmesan cheese
1 pinch paprika

Instructions :

Prep :	Cook : 9M	Ready in :

In a big pot with boiling salted water cook egg noodles until al dente. Drain.
In a large skillet over medium heat oil. Add sliced mushrooms, inexperienced bell pepper, onion, and saute for 5 mins. 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 on occasion.
In a small bowl integrate cream cheese, bitter 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 aggregate over noodles, followed by means of the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.
Bake in a preheated 325 degree F(165 diploma C) oven for forty five mins.

Notes :

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