Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1 pound Ground Chuck
- ½ cups Onion, Diced
- 8 ounces, fluid Tomato Paste
- ¾ cups Water
- 1 teaspoon Italian Seasoning
- 4 cups Egg Noodles
- 8 ounces, weight Cream Cheese
- ¾ cups Milk
- 1 cup Parmesan/Reggiano Cheese, Divided
- ½ cups Green Pepper, Diced
- 1 teaspoon Garlic Powder
Preparation Instructions
Brown ground chuck and diced onion over medium heat. Drain. Add tomato paste, water and Italian Seasoning. Stir well. Let simmer for about 30 minutes.
Bring 2 quarts of lightly salted water to a boil and add egg noodles. Cook until al dente, approximately 9 minutes. Drain.
In 2 quart saucepan, add cream cheese and milk and stir together over low heat until slightly thickened. Add 1/2 cup Parmesan/Reggiano cheese, green pepper, garlic powder. Stir together, then add the egg noodles into the cream cheese mixture and combine well.
In 2 quart casserole (with high sides), layer noodle mixture with tomato sauce mixture, starting with a thin layer of tomato sauce.
Add 1/3 of the noodles, sprinkle with 1/3 of the remainder of the Parmesan/Reggiano, then top with tomato sauce. Continue, ending with tomato sauce, then sprinkle the top with Parmesan.
Bake at 350 degrees for 30 minutes.
