Freezer Meal Recipes / Dinner / Noodle Heaven

Noodle Heaven

Noodle Heaven incorporates a cream cheesy layer in-between the noodles and sauce...which can only be described as...well...Heaven.....
6 Servings Meet The Cook Print
Noodle Heaven

Ingredients

  • 1 ½ cups cook Ground Beef
  • 2 teaspoons mince Garlic, Cloves
  • 1 teaspoon Salt
  • 1 teaspoon Sugar
  • 2 cups Tomato Sauce
  • 8 ounces Egg Noodles
  • 8 ounces soften Cream Cheese
  • 1 cup Sour Cream
  • 1 teaspoon Onion Salt
  • 1 cup Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine beef, garlic, salt, sugar and tomato sauce and simmer on low for 10 minutes.
  2. Boil noodles according to package directions, under-cooking by a minute & drain.
  3. In a small bowl, stir together cream cheese, sour cream, and onion salt.
  4. In greased 8x8 baking pans, layer noodles, cream cheese mixture, and meat sauce. Repeat. Sprinkle cheese on top.
  5. Bake at 350F for 40 minutes or until heated through.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine beef, garlic, salt, sugar and tomato sauce and simmer on low for 10 minutes.
  2. Boil noodles according to package directions, under-cooking by a minute & drain.
  3. In a small bowl, stir together cream cheese, sour cream, and onion salt.
  4. In indicated number of greased baking pans, layer noodles, cream cheese mixture, and meat sauce. Repeat. Sprinkle cheese on top.
  5. Cover tightly with foil, label and freeze.

Freeze For Later Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Bake at 350F for 40 minutes or until heated through.

27 Comments

Join the discussion
    1. 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

  1. 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~

  2. 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!

    1. I just saw this review I wrote 5 years ago…here I am coming back for the recipe again! This has been a family favorite for five years now! πŸ™‚

  3. 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!! πŸ™‚

  4. 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!! πŸ™‚

    1. 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!

  5. 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.AMAZING!

  6. ^^ 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!

    1. You can keep the foil on for most of the cook time, but if you would like to crisp up the cheese layer on top, remove the foil for the last few minutes of cooking.

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