- 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
- Preheat oven to 350°. Cook noodles according to package directions.
- 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.
- 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.
- 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Sicilian Supper
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"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."
"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!"
"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!"
"Even though this takes two pans and a pyrex casserole, it is not difficult to make and the result was delicious."
"I omitted the green peppers, and this was excellent, definitely a keeper that should be tried.There are two distinct flavors that come together wonderfully.tom, connelly springs nc"