Beef Lombardi



Makes 6 servings
Total time: 50 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 25 Minutes
Total: 50 Minutes

Nutritional Information

Calories 642
Fat 38.9 g
Satfat 19.8 g
Monofat 10.6 g
Polyfat 1.4 g
Protein 34.8 g
Carbohydrate 40.2 g
Fiber 4.8 g
Cholesterol 136 mg
Iron 3.9 mg
Sodium 1540 mg
Calcium 516 mg


1 (8-oz.) package medium egg noodles
1 pound lean ground beef
1 1/2 teaspoons salt, divided
1/2 teaspoon dried Italian seasoning
1 (6-oz.) can tomato paste
1 (14 1/2-oz.) can diced fire-roasted tomatoes
1 (3-oz.) package cream cheese, softened
1/2 cup sour cream
4 green onions, chopped
1/2 cup (2 oz.) shredded Italian six-cheese blend


1. Preheat oven to 350°. Prepare egg noodles according to package directions.

2. Meanwhile, sprinkle ground beef with 1 1/4 tsp. salt and Italian seasoning. Cook beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.

3. Stir in tomato paste, and cook 2 minutes; stir in tomatoes, 1/2 cup water, and remaining 1/4 tsp. salt; reduce heat to medium-low, and simmer 8 minutes.

4. Microwave cream cheese in a microwave-safe bowl at HIGH 20 seconds. Stir in sour cream and green onions. Stir cream cheese mixture into hot cooked noodles.

5. Place noodle mixture in bottom of a lightly greased 11- x 7-inch baking dish. Top with beef mixture; sprinkle with shredded Italian cheese.

6. Bake at 350° for 25 minutes or until hot and bubbly.

Note: To lighten, substitute low-fat or fat-free sour cream and 2% reduced-fat cheese.


For an easy side, whisk together 1/2 cup bottled balsamic vinaigrette dressing, 1 Tbsp. chopped fresh basil, and 1 Tbsp. honey until blended. Serve over mixed greens.

Charlotte Skelton, Cleveland, Tennessee,

Southern Living

December 2009
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