Sicilian Supper Recipe
Sicilian Supper Recipe photo by Taste of Home

Sicilian Supper Recipe

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Ground beef, tomato and a tasty cream cheese sauce come together in this hot, hearty casserole. I recently took it to a banquet, and recipe requests came from every table.
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 4 servings


  • 2 cups uncooked egg noodles
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 can (6 ounces) tomato paste
  • 3/4 cup water
  • 1-1/2 teaspoons sugar, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon pepper, divided
  • 1 tablespoon finely chopped green onion
  • 1 tablespoon olive oil
  • 1 package (8 ounces) cream cheese, cubed
  • 3/4 cup milk
  • 1/3 cup plus 2 tablespoons grated Parmesan cheese, divided

Nutritional Facts

1-1/4 cup: 601 calories, 38g fat (20g saturated fat), 147mg cholesterol, 735mg sodium, 31g carbohydrate (12g sugars, 4g fiber), 34g protein


  1. Preheat oven to 350°. Cook noodles according to package directions.
  2. Meanwhile, in a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, 1 teaspoon sugar, salt, basil, garlic powder, chili powder and 1/8 teaspoon pepper.
  3. In a large saucepan, saute green onion in oil until tender. Add cream cheese and milk; stir until blended. Stir in 1/3 cup cheese, and remaining sugar and pepper. Drain noodles; stir into cheese mixture.
  4. In a greased 8-in.-square baking dish, arrange alternate rows of beef and noodle mixtures. Sprinkle with remaining cheese. Cover and bake 20-25 minutes or until bubbly. Yield: 4 servings.
Originally published as Sicilian Supper in Country Woman February/March 2008, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Apr. 25, 2016

"Very tasty, easy to make but a lot of pots. Where does the Sicilian come in? Next time I would just use 3/4 of a can of manwich & add some Italian seasoning in the meat which would make it easier still. I would also put more Parmesan cheese in noodle mixture."

Reviewed Mar. 31, 2016

"I've made this several times. My whole family loves it!"

Reviewed Jul. 11, 2015

"I've made this 3 times now, and I think it'll be part of my routine recipe rotation. I double the amount of noddles (to 8 ounces) and find that the sauce is ample for that amount. I also increase the seasonings and use fresh basil if I have it on hand. I drain the noodles and make the sauce in that pan. I cook the meat mixture in a large (12") cast iron skillet and the make furrows in the mixture to add the sauced noodles. Even without a fancy baking dish, this is a very pretty hot dish. One skillet, one kettle, and one colander. Not bad."

Reviewed Jun. 8, 2012

"This is delicious. I cheated a little bit (to only use one pan) cooked the noodles, drained and rinsed, then used the same saucepan for the meat mixture; put meat into the baking dish, then rinsed out the pan and used it to cook the cheese mixture; put the noodle/cheese on top of the meat. Ended up with only one layer of each, but presentation was good and cleanup was easy. Oh, and I only used a tiny sprinkle of sugar in the meat and none in the cheese. Excellent!"

Reviewed Feb. 7, 2012

"Much better than a plain old casserole! We loved the cream cheese and the arrangement of mixtures. Very good flavors, I will definitely make again!"

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