When you need warm, satisfying, and time-efficient weeknight meals, casseroles are an excellent choice. You can make this Beef Lombardi casserole in advance, and it will still be delicious.
It’s rich, cheesy, and satisfying, just the way you like it! I always double the recipe so I have one on hand and one to store in the freezer. When you’re pressed for time or just don’t feel like cooking, this is a godsend.
I like to sprinkle it with parsley, green onion, and black olives, and the tangy flavor comes from the combination of sour cream and cream cheese. If you like, you can also add some chopped tomato. It doesn’t require any embellishment; it’s delicious as is.
Enjoy!
Ingredients
1 lb. ground beef
1/3 cup chopped onion
1 28 oz. can whole tomatoes – chopped and not drained
1 (10 ounce) can diced tomatoes with green chiles – not drained
2 cloves garlic – minced
2 tsp. honey
1 tsp. salt
¼ tsp. black pepper
1 (6 ounce) can tomato paste
1 bay leaf
10-12 oz. egg noodles – cooked but 3 minutes less than directions
1 cup sour cream
4 oz. cream cheese – softened
1 Tbsp. cornstarch
1 cup grated Cheddar cheese
1 cup grated Monterey Jack cheese
1 cup parmesan cheese – freshly grated
6 green onions, chopped
Sliced black olives
Chopped parsley (optional)
Directions
Adjust oven rack to middle position and heat oven to 350° F. Grease 9×13 baking dish.
Heat oil in a large nonstick skillet over medium-high heat.
Add beef, onion, salt, and pepper and cook, breaking up pieces with spoon, until beef is cooked through, about 8 minutes.
Stir in tomato paste, honey, and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until most liquid has evaporated, 3 to 5 minutes.
Add the bay leaf, and simmer for 30 minutes.
While simmering, cook the noodles.
Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, for 3 minutes. Reserve 2 cups cooking water, then drain noodles and set aside.
Whisk sour cream, and ½ cup of the reserved cooking water together in the empty pot until smooth (or you can use a bowl).
Stir in noodles and remaining 1 ½ cups cooking water.
Spread the noodles in the bottom of a greased 9×13 baking dish.
Cover the noodles with the beef mixture, spreading evenly.
Sprinkle the cheeses evenly over the top of the beef mixture.
Bake until bubbling around edges and cheese is spotty brown, 25 to 30 minutes.
Remove from oven, let cool for 5 to 10 minutes.
Garnish with green onion, sliced black olives, and chopped parsley, if desired.
Enjoy!