Noodle Heaven
6
Servings
10
Ingredients
27
Comments
Noodle Heaven incorporates a cream cheesy layer in-between the noodles and sauce…which can only be described as…well…Heaven…..
6
Servings
10
Ingredients
27
Comments
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
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
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?
- Combine beef, garlic, salt, sugar and tomato sauce and simmer on low for 10 minutes.
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Make From Frozen Serving Day Directions
Bake
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Combine beef, garlic, salt, sugar and tomato sauce and simmer on low for 10 minutes.
- Boil noodles according to package directions, under-cooking by a minute & drain.
- In a small bowl, stir together cream cheese, sour cream, and onion salt.
- In greased 8x8 baking pans, layer noodles, cream cheese mixture, and meat sauce. Repeat. Sprinkle cheese on top.
- Bake at 350F for 40 minutes or until heated through.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 4"x4" piece Amount Per Serving
- Calories
- 591
- Total Fat
- 36g
- Saturated Fat
- 19g
- Trans Fat
- 1g
- Cholesterol
- 181mg
- Sodium
- 1261mg
- Total Carbohydrates
- 36g
- Fiber
- 1g
- Sugar
- 8g
- Protein
- 30g
- WW Freestyle
- 20
27 Comments
Join the discussionWondering what kind of noodles work best? Pasta? Egg noodles? Other?
We forgot to list the amount of noodles in Noodle Heaven? DUH! Thanks, it is there now!
Can’t wait to try this recipe but what quantity of noodles do you use and what type?
Noodles??? What kind and how much?
What type of noodles do you use, and how much? Thanks!
Did I miss something? What kind of noodles and how much? Thanks
How much pasta and what kind? This looks great!
MMMMMMM! made it this week!!! used Mosticolli noodles; need to add more sauce though!
Have you tried this with other types of cheese? Thanks
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
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~
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!
Glad your family loved it!
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! 🙂
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!! 🙂
Do you think this recipe would work well with Ricotta in place of the cream cheese?
Yes, it should work just fine.
Do you think this would work well with ground pork?
Sophie – I think you could easily sub pork for the ground beef and it would still be delicious!
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!! 🙂
Has any one sub out gluten pasta and tofu to sour cream and cream cheese?
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!
I can’t wait to try this it sounds delicious.
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!
^^ 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!
Do you bake it with the foil or without?
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.