Egg Noodle Bake

    Egg Noodle Bake


    20 people made this

    This is a very satisfying dinner which is easy to assemble. It's great for feeding a large family or bringing to a function or potluck.

    Serves: 9 

    • 375g wide egg noodles
    • 2 tablespoons olive oil
    • 2 cups fresh sliced mushrooms
    • 1/2 cup chopped green capsicum
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 500g lean beef mince
    • 800g tinned crushed tomatoes
    • 185g tomato paste
    • 1/4 teaspoon chopped fresh parsley
    • 2 teaspoons Italian herbs
    • 1 tablespoon dried oregano
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon salt
    • ground black pepper to taste
    • 1 teaspoon white sugar
    • 250g cream cheese
    • 250g sour cream
    • 1/2 cup chopped spring onions
    • 1/2 cup grated Parmesan cheese
    • 1 pinch paprika

    Preparation:40min  ›  Cook:45min  ›  Ready in:1hour25min 

    1. In a large pot with boiling salted water cook egg noodles until al dente. Drain.
    2. In a large frypan over medium heat oil. Add sliced mushrooms, green capsicum, onion and saute for 5 minutes. Stir in beef mince 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. In a small bowl combine cream cheese, sour cream, finely chopped spring onion and 1/4 cup of the Parmesan cheese.
    4. To assemble, in a greased 2 litre 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. Bake in a preheated 165 degree C oven for 45 minutes.

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