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 pound of beef, ground
To a third of a cup of chopped onion
Recipe: 1 28-ounce can whole tomatoes, chopped and undrained
1 (10-ounce) can of undrained diced tomatoes with green chiles
2 minced garlic cloves
Two Tablespoons of Honey
A pinch of salt
Black pepper, 14 teaspoon
6 ounces of tomato paste from a can
No. 1 Bay Leaf
Noodles, cooked according to package directions for 10 to 12 ounces, but reducing cooking time by 3 minutes
The equivalent of 1 cup of sour cream
4 ounces softened cream cheese
One Tablespoon of Cornstarch
Cheese, Cheddar, grated, enough for a cup
Cheese, Monterey Jack, grated, one cup
Cheese, Parmesan, 1 Cup, Freshly Grated
6 chopped green onions
Cubed black olives
Parsley, chopped (optional)
Instructions:
Put a rack in the center of the oven and preheat the oven to 350 degrees Fahrenheit. Prepare a 9-by-13-inch greased baking dish.
In a large, nonstick skillet, warm the oil over moderate heat.
After about 8 minutes, add the beef, onion, salt, and pepper, and cook while breaking up the meat with a spoon until the beef is fully cooked.
Cook the paste, honey, and garlic for about 30 seconds, stirring frequently, until the mixture is fragrant. Add the tomatoes and cook for another 3 to 5 minutes, or until most of the liquid has evaporated.
Put in the bay leaf and cook for 30 minutes on low heat.
Make the noodles while the soup is simmering.
A large pot should be used to bring 4 quarts of water to a boil. Noodles should be added and stirred frequently for three minutes. After the noodles are finished cooking, drain them but save 2 cups of the cooking water.
In the now-empty cooker, thoroughly combine sour cream with the half cup of cooking liquid you set aside (or you can use a bowl).
Mix in the noodle packets and the final 1 1/2 cups of water.
Prepare a 9×13-inch baking dish by spreading the noodles in the bottom.
Distribute the beef mixture over the noodles.
The cheeses should be sprinkled evenly over the beef mixture.
Bake for 25-30 minutes, or until cheese is splotchily brown and bubbling around the edges.
Take out of oven and cool for ten minutes.
If you like, you can sprinkle on some chopped parsley, black olive slices, and green onion for garnish.
Enjoy!