Layered Egg Noodle Bake

  • Recipe By
  • Published Jan 14th
  • Servings9
  • Calories524
An easy to assemble dinner idea. Serves a large family well, or use at your next potluck function.

Layered Egg Noodle Bake Ingredients

The following are the ingredients needed to make delicious Layered Egg Noodle Bake for 9 servings:

  • 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

Layered Egg Noodle Bake Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Layered Egg Noodle Bake easily:

  1. 1 In a large pot with boiling salted water cook egg noodles until al dente. Drain.
  2. 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.
  3. 3 In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
  4. 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.
  5. 5 Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.

Nutrition Facts

Per Serving: 524 calories; 30.9 grams of fat; 42.2 grams of carbohydrates; 21.8 grams of protein; 112 milligrams of cholesterol; 723 milligrams of sodium.

  1. May 28th 2011

    I used venison, yum! My family was not big on the cream cheese/sour cream topping, but I thought it was perfect!

  2. Feb 4th 2010

    This was a very good recipe. I loved the seasonings used in the meat sauce. The white sauce that went on top of the meat sauce was wonderful and decadent. I made home made egg noodles. This ...

  3. May 10th 2009

    This was excellent. Thickness of sauce and texture were perfect. I skipped the mushrooms (I don't like them) and substitued Boca vegetarian 'burger' crumbles for the ground beef. Will defina ...

  4. Jan 13th 2008

    This recipe was excellent! I used hot hungarian paprika for the top and in the tomato mixture which gave it a little kick. Instead of making one large 13x9 pan, I made 3 smaller 8x8's. Reall ...

  5. Oct 28th 2007

    Overall, this is a good dish. I did not feel that it was saucy enough so I added a can of tomato sauce in addition to the crushed tomatoes and tomato paste. The sauce by itself would make gr ...

  6. Oct 16th 2007

    My husband loved this. It keeps well for leftovers. It was a little time consuming, but a really yummy comfort food dish.

  7. Oct 10th 2005

    I love this recipe. The only things that I do different are using a jar of spaghetti sauce instead of tomatoes and tomato paste. I also use white onion instead of green in the cream cheese ...

  8. Aug 18th 2004

    This just takes too long to make. I can go to McDonalds and eat the meal before this is done. It doesn't taste bad, but for a quick's too much. It's almost 2.5 hours, due to the pr ...

  9. Nov 1st 2002

    This was delicious! The only ingredient adjusting I did was, instead of using beef I used three GardenBurger Flame Grilled Patties (My husband & I are vegetarian). The directions forgot to t ...