An simpler and less expensive alternative to lasagna, this dish layers noodles with ground beef, sauce, and spices. Plus, it’s very simple to whip together.
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What’s in it?
1/4 pound of ground beef
2 jars of tomato paste sixteen ounces. These are 8 ounces each. Eight ounces of cream cheese for spreading. Eight ounces of sour cream each container. Use 1 and 3/4 cups of egg noodles. Cut 2 teaspoons of cheddar cheese. Garlic, minced
1/4 teaspoon. Italian seasoning 1 tsp. Cane sugar
Toss with salt and pepper.
WHAT TO DO BELOW
The oven should be preheated at 350 degrees.
Sear the ground beef in a pan over medium-high heat until it’s fully browned. Extra grease should be drained.
Sauté for another 30 seconds after adding the Italian spice and minced garlic to the pan.
After the meat has been sautéed for three to five more minutes, add the tomato sauce, sugar, salt, and pepper.
In a bowl, combine the cream cheese and sour cream.
Drain the egg noodles after cooking them until they reach the doneness you want.
In a greased 9×13 baking dish, evenly distribute ½ of the egg noodles.
Spoon half of the meat mixture over the noodles, followed by half of the cream cheese mixture.
Layer the noodles, cream cheese mixture, then ground beef again.
After 20 to 25 minutes in the oven, top the dish with the cheese.
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