Beef Lombardi Casserole (Print Version)
# Ingredients:
→ Meat and Pasta
01 -
12 ounces egg noodles
02 -
1 pound ground turkey, chicken, or lean beef
→ Sauce Base
03 -
1 medium can diced tomatoes (14.5 oz)
04 -
1 small can diced tomatoes with green chiles (Rotel, 10 oz)
05 -
1 small can tomato paste (6 oz)
06 -
1/2 teaspoon ground black pepper
07 -
1 teaspoon salt
08 -
1 teaspoon onion powder
09 -
1 teaspoon garlic powder
→ Dairy
10 -
1 cup shredded mozzarella cheese
11 -
1 cup grated parmesan cheese
12 -
2 cups cheddar cheese (shredded)
13 -
1 cup Greek yogurt or sour cream
# Instructions:
01 -
Set your oven to 350°F and give a 9x13 dish a light coat of oil or spray.
02 -
Brown the ground meat in a big pan, let go of the fat. Stir in the tomato cans, paste, and seasonings. Let it gently bubble for around 15-20 minutes.
03 -
Boil the egg noodles until almost tender, then drain. Mix them up with sour cream.
04 -
Lay out the noodles in the dish, pour the meat sauce over, then sprinkle on all the cheeses.
05 -
Pop it in the oven for 20-25 minutes until the cheese is golden and bubbly. Let it sit a few minutes before digging in.
# Notes:
01 -
A splash of pasta water makes noodles creamier
02 -
Let beef simmer longer for a richer taste
03 -
Cover with foil if cheese is browning too fast