Best 10 Layered Egg Noodle Bake Recipes

SOUR CREAM NOODLE BAKE

Steps:

• Preheat the oven to 350 degrees F.
• Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, and then simmer while you prepare the other ingredients.
• Cook the egg noodles until al dente. Drain and set aside.
• In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
• To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
• Serve with crusty French bread.
• To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
• To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

LAYERED BEEF-NOODLE BAKE

Steps:

• Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. Cook noodles as directed on package. Drain; rinse with hot water.
• Meanwhile, in 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in pasta sauce and cooked noodles.
• In medium bowl, beat cream cheese, sour cream and milk with spoon until smooth.
• Spoon half of the noodle mixture into baking dish. Top evenly with cheese mixture. Spoon spinach evenly over cheese mixture. Top with remaining noodle mixture. Cover with foil.
• Bake 35 minutes; uncover and sprinkle with Parmesan cheese. Bake about 5 minutes longer or until hot. Cut into squares.

CREAMY BEEF & EGG NOODLE BAKE

Steps:

• Heat oven to 375ºF.
• Cook noodles as directed on package, omitting salt. Meanwhile, brown meat with onions and thyme in skillet; drain.
• Spoon noodles into 13x9-inch baking dish; top with meat and mixed vegetables. Whisk soup and milk until blended; pour over vegetables. Top with cheese; cover.
• Bake 25 min. or until heated through, uncovering for the last 10 min.

SKINNY BEEF AND NOODLE LAYERED CASSEROLE

Steps:

• Preheat oven to 350°F. Grease a 2-quart casserole or square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
• Meanwhile, in a large skillet, cook beef until browned. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
• In a medium bowl, beat together yogurt and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
• Cover casserole or baking dish with lightly greased foil. Bake about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
• Make-Ahead Directions: Prepare as directed without baking. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake, covered, in a 350°F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

EIGHT-LAYER CASSEROLE

Steps:

• Cook noodles according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small bowl, combine the cream cheese, sour cream and milk., Place half of the noodles in a greased 13x9-in. baking dish; top with 3 cups meat mixture. Layer with cream cheese mixture, spinach, and remaining meat mixture and noodles. Sprinkle with cheeses (dish will be full)., Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. If desired, top with minced fresh parsley.

LAYERED EGG NOODLE BAKE

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large skillet over medium heat oil. Add sliced mushrooms, green bell pepper, onion, and saute for 5 minutes. Stir in ground beef and brown; drain excess grease. Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar. Cover and simmer for 30 minutes. Stir occasionally.
• In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
• To assemble, in a greased 2 quart casserole dish layer egg noodles. Spread tomato mixture over noodles, followed by the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.
• Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.

LAYERED EGG NOODLE BAKE

Steps:

• In a large pot with boiling salted water cook egg noodles until al dente. Drain.
• In a large skillet over medium heat oil. Add sliced mushrooms, green bell pepper, onion, and saute for 5 minutes. Stir in ground beef and brown; drain excess grease. Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar. Cover and simmer for 30 minutes. Stir occasionally.
• In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
• To assemble, in a greased 2 quart casserole dish layer egg noodles. Spread tomato mixture over noodles, followed by the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.
• Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.

LAYERED TUNA NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions, undercooking just slightly. Drain.
• In a 13 x 9 inch greased casserole dish, arrange cooked noodles evenly on the bottom.
• Add both cans of tuna with juice from can, evenly on top of noodles.
• Salt and pepper to taste.
• Mix both cans of soup and the mayonnaise with 1 10.7 ounce can full of milk and stir until smooth.
• Add soup mixture evenly on top of casserole.
• Add shredded cheddar cheese evenly on top.
• Add smashed Ritz crackers evenly on top. Dot the top with the butter or margarine.
• Bake, uncovered, in a 350 degree (preheated) oven for 35 minutes, until top is slightly golden brown.
• Let sit for 5 minutes.

LAYERED RAMEN CASSEROLE

Steps:

• Preheat oven to 325 degrees.
• Separate the ramen noodles from their flavor packets.
• Brown beef, mixing in ONE ramen noodle flavor packet and the rehydrated onion. Add the other Ramen flavor packet if beef needs more flavor. Typically you wont need to.
• Drain beef and pour into the bottom of a 8x8 dish or a 2qt glass dish, both work. Sprinkle 1/2 cup cheese over the top of beef while it's still hot, so it melts into it.
• Cook egg in same pan as beef, I usually just mix the egg really well and cook through, but you can scramble it if you prefer. Place egg on top of beef and add another 1/2 cup cheese.
• Boil ramen noodles until softened and drain. Mix Prego (or any preferred spaghetti sauce) into ramen noodles and pour on top of the eggs. Sprinkle the rest of the cheese on top of the noodles.
• Place in oven for 10 minutes or until cheese is melted.

GROUND BEEF AND EGG NOODLE CASSEROLE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, soup, cream cheese, milk, bouillon and pepper. Cook and stir until cheese is melted. Meanwhile, cook noodles according to package directions; rinse and drain. Add to skillet; heat through.