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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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An easy to assemble dinner idea. Serves a large family well, or use at your next potluck function. Ingredients:
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 |
Directions:
1. In a large pot with boiling salted water cook egg noodles until al dente. Drain.
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. In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
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. Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.
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