Sicilian Casserole OAMC
- Reviews 13
Ready In: 45 mins
Serves: 8
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 3⁄4 cup water
- 1⁄2 teaspoon dried Italian seasoning
- 2 cups elbow macaroni
- 8 ounces cream cheese, cubed
- 3⁄4 cup milk
- 1⁄3 cup sour cream
- 3⁄4 cup grated parmesan cheese, divided
Directions
- Preheat oven to 350 degrees. Brown ground beef, onion and pepper in saucepan. Cook until beef is done. Drain well.
- Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend.
- Let simmer for 10 minutes.
- Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce is smooth.
- Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir.
- In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese.
- Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
- To freeze, add 1 tablespoons cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months.
- To thaw and reheat, thaw casserole overnight in refrigerator.
- Bake, covered, for 25-35 minutes 5 minutes longer until bubbly.
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