Beef Lombardi Casserole

Crystal ~


A delicious casserole.I like to use the Ro-tel tomatoes with MILD green chilies. If you like hot, by all means use hot. Also, I like to mix the diced tomatoes and the ro-tel tomatoes in a blender for just a few seconds to break up the tomatoes a bit but, this is not necessary. I just like my tomatoes broken down a little more to a saucy texture. I have used PLAIN yogurt instead of sour cream, which is equally good. Same with the cheeses, Mozzarella or Monterey Jack-both good. This is one of those dishes that the left overs taste great the next day!

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20 Min


40 Min




1 pound hamburger
1 (14.5 ounce) can of diced tomatoes
1 (10 ounce) can diced tomatoes with mild green chiles (ro-tel)
2 teaspoons sugar
1 teaspoon salt
¼ teaspoon black pepper
1 (6 ounce) can tomato paste
1 bay leaf
6-8 ounces of egg noodles
½ cup green onions, chopped
1 cup of sour cream or plain yogurt
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1 cup parmesan cheese, freshly grated
garnish with chopped parsley, optional

Directions Step-By-Step

Cook the hamburger in a large skillet or stock pot on medium heat until browned. Drain.
Stir in both cans of tomatoes, sugar, salt, and pepper. Cook for 5 minutes. Add the tomato paste and bay leaf, and simmer for 30 minutes.
While the meat sauce is simmering, Cook the egg noodles according to package directions, Drain.
Stir together the cooked noodles, chopped green onions and sour cream until mixed. Place the noodles in the bottom of a greased 9x13 inch baking dish.
Cover the noodles with the beef mixture, spreading evenly. Sprinkle the cheeses evenly over the top of the beef mixture.
Cover with aluminum foil and bake at 350 degrees for 40 minutes. Remove from oven and garnish with chopped parsley, if desired.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Asian