- 1 pound ground beef
- 1 small onion, chopped
- 3/4 cup water
- 1 can (6 ounces) tomato paste
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 package (8 ounces) cream cheese, cubed
- 3/4 cup 2% milk
- 1/2 cup grated Parmesan cheese
- 7 cups cooked egg noodles
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the water, tomato paste, salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until heated through.
- In a small saucepan, melt cream cheese over low heat, stirring constantly. Gradually stir in milk and Parmesan cheese until blended.
- Place noodles in a greased 13-in. x 9-in. baking dish. Spread meat sauce over noodles. Spoon cream cheese mixture evenly over top. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6 servings.
Originally published as Super Supper in Casserole Cookbook 2001, p64
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