Sicilian Casserole

1. 1

   Brown ground chuck and diced onion over medium heat.

2. 2

   Drain.

3. 3

   Add tomato paste, water and Italian Seasoning.

4. 4

   Stir well.

5. 5

   Let simmer for about 30 minutes.

6. 6

   Bring 2 quarts of lightly salted water to a boil and add egg noodles.

7. 7

   Cook until al dente, approximately 9 minutes.

8. 8

   Drain.

9. 9

   In 2 quart saucepan, add cream cheese and milk and stir together over low heat until slightly thickened.

10. 10

    Add 1/2 cup Parmesan/Reggiano cheese, green pepper, garlic powder.

11. 11

    Stir together, then add the egg noodles into the cream cheese mixture and combine well.

12. 12

    In 2 quart casserole (with high sides), layer noodle mixture with tomato sauce mixture, starting with a thin layer of tomato sauce.

13. 13

    Add 1/3 of the noodles, sprinkle with 1/3 of the remainder of the Parmesan/Reggiano, then top with tomato sauce.

14. 14

    Continue, ending with tomato sauce, then sprinkle the top with Parmesan.

15. 15

    Bake at 350 degrees for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.