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Sicilian Casserole

User Rating 4 Star Rating (24 Reviews)


Sicilian Supper

Sicilian Supper

Linda Larsen
This recipe has become a favorite at my house. The cream cheese sauce and ground beef and tomato mixture combine for a fabulous casserole. You can see how to make this casserole in a step by step photo tutorial.

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 6-8 servings


  • 1 lb. ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 (6 ounce) can tomato paste
  • 1 (8 ounce) can tomato sauce
  • 3/4 cup water
  • 1 tsp. dried Italian seasoning
  • 2 cups elbow macaroni
  • 8 oz. pkg. cream cheese, cubed
  • 3/4 cup milk
  • 1/3 cup sour cream
  • 3/4 cup grated Parmesan cheese, divided


Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Meanwhile, brown ground beef, onion, and garlic in heavy saucepan, stirring to break up ground beef. Add green bell pepper when beef is almost cooked; continue to simmer until beef is done. Drain well. Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend. Let simmer for 10 minutes to blend flavors.

Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce thickens and blends to form a smooth sauce. Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir to combine.

In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese. Bake at 350 degrees for 20-30 minutes until casserole is bubbly.

To freeze, add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, for 25-35 minutes, then uncover and bake 5-10 minutes longer until bubbly.

User Reviews

Reviews for this section have been closed.

 5 out of 5
Excellent Weeknight Supper, Guest Phoenix_Mom

This dinner was on the table within an hour of me getting home from work - and I even had to defrost my ground beef! After reading the reviews, I did add some extra seasoning to the beef mixture. I've learned that tasting during the cooking process helps to ensure a happy result. My family likes spicy, so I even added a little Tabasco sauce - probably not very Sicilian, but my goal is to please the people I'm feeding. I used rotella pasta instead of elbow macaroni, and topped with a mexican cheese blend, since I used all the parmesan I had in the noodle mix. I made this for the first time last night, and it was a big hit! I'll definitely make it again as part of my weeknight menu rotation.

2 out of 2 people found this helpful.

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