- 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
- Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the 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 Parmesan 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 Parmesan cheese. Cover and bake at 350° for 20-25 minutes or until bubbly. Yield: 4 servings.
Reviews forSicilian Supper
"I found it almost flavorless and needing more seasonings and vegetables. If I ever make again that's what I'll do. My daughter said it tasted kind of like cheese dip and my husband said it tasted like stroganoff except flavorless."
"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."
"I've made this several times. My whole family loves it!"
"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"
"My family just could not get enough of this delicious dish!!!!! They just LOVED it!!!!"
"I really enjoyed this recipe. The combination of the cream cheese sauce and the tomato sauce is really spectacular. The only downside to the recipe is that you have to use a lot of dishes to bring the whole thing together - that's the only reason I gave it 4 stars. Lots of cleaning up afterward, but totally worth it! And even though you do have to use a lot of dishes, it really isn't a difficult recipe at all."