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beef lombardi casserole

Recipe by
Crystal ~
Somewhere, IL

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!

yield 6 -8
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For beef lombardi casserole

  • 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

How To Make beef lombardi casserole

  • 1
    Cook the hamburger in a large skillet or stock pot on medium heat until browned. Drain.
  • 2
    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.
  • 3
    While the meat sauce is simmering, Cook the egg noodles according to package directions, Drain.
  • 4
    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.
  • 5
    Cover the noodles with the beef mixture, spreading evenly. Sprinkle the cheeses evenly over the top of the beef mixture.
  • 6
    Cover with aluminum foil and bake at 350 degrees for 40 minutes. Remove from oven and garnish with chopped parsley, if desired.

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