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Beef Lombardi

Prep time 10 mins
Cook time 41 mins
Bake time 40 mins
Yield Makes 6 servings
While it may sound like a fancy dish, Beef Lombardi is simply a mixture of ground beef and chopped tomatoes that’s spooned over a mixture of creamy noodles, topped with cheese, and baked.  It’s a great make-ahead dish because you can assemble the casserole and freeze it for up to one month.

Ingredients

  • 1 pound lean ground beef
  • 1 (14 1/2-ounce) can chopped tomatoes
  • 1 (10-ounce) can diced tomatoes and green chiles
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 (6-ounce) can tomato paste
  • 1 bay leaf
  • 1 (6-ounce) package medium egg noodles
  • 6 green onions, chopped (about 1/2 cup)
  • 1 cup sour cream
  • 1 cup (4 ounces) shredded sharp Cheddar cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup (4 ounces) shredded mozzarella cheese
  • Garnish: fresh parsley sprigs

How to Make It

  1. Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.

  2. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.

  3. Cook egg noodles according to package directions; drain.

  4. Stir together cooked egg noodles, chopped green onions, and sour cream until blended.

  5. Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.

  6. Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.

  7. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.

  8. To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.