Sicilian Casserole

I am working on getting back online to write more. I have a lot of great ideas for entries. I have just been a little busy!

Don't ask me where I found this. I found it somewhere online it is amazing, freezes well, and tastes excellent! I made it last night for the first time, and already found myself changing it up, so I am going to give you the Brittainy version of it.

1 lb. ground beef
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
3/4 cup water
Italian seasoning-to taste
Garlic Powder-to taste
2 cups elbow macaroni
8 oz. pkg. cream cheese, cubed
3/4 cup milk
1/3 cup sour cream
1/2 cup grated Parmesan cheese

Also optional veggies such as onion, mushroom, greenpeppers. But I don't like them (I bet George would have been shouting my glory if I did use it though he loves them!)

Preheat oven to 350 degrees.
Brown ground beef heavy saucepan, stirring to break up ground beef (If you want onions I would brown them at the same time. Drain well.

Add tomato paste, tomato sauce, water, Garlic and Italian seasoning and stir well to blend. (add your other veggies if you want them) 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 a square baking dish, place all of cream cheese mixture. Top with all of the ground beef mixture Bake at 350 degrees for 20 minutes.
Add Mozerella and Parmesan cheese to taste
Bake another 5-10 minutes until Bubbly

If you wish to freeze this dish, add 1T of cornstarch into your cream cheese and milk (Before you mix it with the noodles)