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Noodle Heaven

What is your go to meal?  The one that pleases even the pickiest eaters in your family?  Our is definitely this dish!  More than just a spaghetti bake, Noodle Heaven incorporates a cream cheesy layer in-between the noodles and sauce…which can only be described as…well…Heaven…..

This is also the meal that I always keep in the freezer for handy giving…to the friend who just had a baby or the church member returning from the hospital. The simplicity of the dish, paired with the overall yumminess, will make it your family favorite as well!

Noodle Heaven


Lisa @ onceamonthmeals.com


  • 1 pound  ground beef
  • 2 teaspoons garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 16 ounces tomato sauce
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon onion salt
  • 8 ounces egg noodles
  • 1 cup cheddar cheese, shredded


Brown ground beef in skillet and drain grease.  Combine beef, garlic, salt, sugar and tomato sauce and simmer on low for 10 minutes.  In a small bowl, blend cream cheese, sour cream, and onion salt.  Boil noodles according to package directions, under-cooking by a minute & drain.  In a greased 9X13 pan, layer noodles, cream cheese mixture, and meat sauce.  Repeat.  Sprinkle cheese on top.  Bake 350 degrees for 40 minutes or until heated through.

Freezing Directions:

Follow directions as listed above but DO NOT BAKE. Cover with foil and freeze up to 3 months.  To Serve: Thaw.  Bake 350 for 40 minutes or until heated through.

Servings: 6


24 Responses to “Noodle Heaven”

  1. Pamela says:

    Wondering what kind of noodles work best? Pasta? Egg noodles? Other?

  2. Carla says:

    Can’t wait to try this recipe but what quantity of noodles do you use and what type?

  3. b says:

    Noodles??? What kind and how much?

  4. Kristi says:

    What type of noodles do you use, and how much? Thanks!

  5. Diana Coombs says:

    Did I miss something? What kind of noodles and how much? Thanks

  6. Annette W says:

    How much pasta and what kind? This looks great!

  7. Sara Noeske says:

    MMMMMMM! made it this week!!! used Mosticolli noodles; need to add more sauce though!

  8. Trisha says:

    Have you tried this with other types of cheese? Thanks

    • lisa says:

      Trisha – I haven’t tried it with other types yet, but on any given day if I am making it at random, who knows what kind of cheese will be in the fridge. I would think if you stick with a cheddar or colby jack you would be fine. – Lisa

  9. Lynn says:

    Made this last night to cook tonight (needed an early dinner) and it was amazing! After one bite, my husband asked me to make it more often! I went exactly by the recipe except used a colby/monterey jack blend instead of cheddar because that’s what I had on hand. We all loved it and I’m already planning to make several batches to freeze for when we have a craving~

  10. Tamie says:

    SO GOOD!!! Made this tonight, cut it in half and baked in a square pan to make sure we liked it before making a big batch. Loved it! Simple but yummy. It is heavier on the creamy stuff than on the sauce which is different than a lasagna and we really liked that. Thanks for the recipe!

  11. I put this up in the freezer a couple of weeks ago, and baked tonight. It was a distinct hit with my family! The only thing I did differently was to mix the noodles with the cream cheese mixture and then layer that with the meat sauce. I’ve made something similar for years, but I think this may be easier and I think my family liked it more! Thanks for sharing!! :)

  12. S says:

    Do you think this recipe would work well with Ricotta in place of the cream cheese?

  13. Sophie says:

    Do you think this would work well with ground pork?

  14. This was SO good! But we’ve been trying to cut back a bit on carbs, so I replaced the noodles with steamed cabbage….it sounds weirdo, but it was delicious! Thank you!! :-)

  15. Brandi says:

    Has any one sub out gluten pasta and tofu to sour cream and cream cheese?

    • lisa says:

      Brandi – I have made with gluten free noodles and it has turned out great. I haven’t tried tofu. Let us know if you do!

  16. Heather Leeee says:

    I can’t wait to try this it sounds delicious.

  17. Jessica says:

    THIS IS A FAVORITE! Everyone I’ve made this for loves it (and I work at a boarding school with 20 picky teenage girls!). Never had a complaint and my husband doesn’t even like sour cream.

    USE Wide Egg noodles! It’s the best I’ve found. I always double the tomato sauce, sugar, salt, and garlic… otherwise it can come out a little dry. Also, if you double the sour cream it helps a lot with having enough to easily spread…

    it’s also easiest to microwave the cream cheese for two minutes, and then mix in the sour cream.


  18. Jessica says:

    ^^ I’ve loved it, since my last review… but I tried something new this time. It’s been a while (or ever) since I’ve made lasagna… which my husband loves. But, I don’t want to buy a thing of ricotta that will go bad because I only use it for lasagna– and im not much of a fan of it. So, I decided to make the sauce like I do on this one, since I was out of spaghetti sauce… I doubled the tomato sauce in the mixture. I halved the cream cheese/sour cream mixture, and I also used mozzarella. It was perfect. quick and easy!

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