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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.

Recipe by Southern Living October 2003

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Recipe Summary

prep:
10 mins
cook:
41 mins
bake:
40 mins
total:
1 hr 31 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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

  • Cook egg noodles according to package directions; drain.

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

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

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

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

  • 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.

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