Sicilian Casserole OAMC

Recipe by bmcnichol
READY IN: 45mins




  • 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.