Sicilian Supper Recipe
Sicilian Supper Recipe photo by Taste of Home

Sicilian Supper Recipe

Read Reviews
5 16 12
Publisher Photo
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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 4 servings

Ingredients

  • 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

Directions

  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.


Reviews for Sicilian Supper

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed Mar. 31, 2016

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

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
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!"

Loading Image