Layered Egg Noodle Bake recipe

8 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

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.