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Beef Bonaparte


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  • Salt (to be used in skillet)
  • 1 lb. ground beef
  • 16 ounce can tomatoes, drained, reserve juice
  • 8 ounce can tomato sauce
  • 2 tsp. garlic juice
  • 2 tsp. sugar
  • 2 tsp. salt
  • Tabasco to taste
  • Cracked black pepper
  • 1 bay leaf (optional)
  • 5 ounce pkg. of thin egg noodles ( I use vermicelli)
  • 3 ounces cream cheese
  • 1 cup sour cream
  • 6 green onions, chopped
  • 1 cup grated Cheddar cheese
  • 1 pkg. mozzarella cheese



Step 1

Early in the day or the day before, sprinkle the bottom of a skillet with salt and heat to brown the beef. When browned, drain well and add tomato. Brown the tomatoes lightly and add reserved juices and sauce. Season with garlic juice, sugar, salt and Tabasco. Stir and lower heat to simmer. Sprinkle with cracked black pepper. Add the bay leaf which has been snipped in two. Let simmer 30 minutes. Cook the noodles, drain and combine with cream cheese, sour cream and chopped green onions Grease a 9x12 inch glass baking dish and alternately layer noodle mixture, meat mixture, and grated cheese.

Bake covered for 20 minutes. When ready to serve reheat the casserole covered for 30 minutes or longer if very cold. Uncover and place cheese on top. Bake for 5 more minutes or until cheese has melted. Freezes well.

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