Beef Lombardi Casserole is comfort food at its best! Ground beef, cheese, sour cream, tomatoes, egg noodles . . . it’s delicious as it sounds. So simple to make and can be made ahead of time.

If you’re looking for some comfort food about now, then you’ve come to the right place today. This Beef Lombardi Casserole isn’t fancy, and it might not be the prettiest looking dish, but it’s good, really good! It’s comfort food through and through and I don’t know about you, but I can always use comfort food. Especially the past couple weeks as I’ve watched two friends lose loved ones . . . it’s been heartbreaking. So yes, comfort food is definitely needed around here.

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1 pound ground beef
1 28 oz can tomatoes
2 cloves minced garlic
2 tsp honey
2 tsp salt
black pepper
½ tsp Tabasco sauce
1 bay leaf
1 pkg egg noodles, cooked
1 8oz pkg cream cheese
6 green onions, chopped
1 cup sour cream
2 cups grated Cheddar cheese
Brown beef over medium heat.
Drain fat.
Add garlic and cook until soft.
Add tomatoes, honey, salt, pepper, bay leaf and Tabasco.
Lower the heat to simmer for 30 minutes.
Combine the cooked noodles with the cream cheese, green onions and sour cream.
Grease a 9 X 13 pan and alternately layer noodle mixture, tomato mixture and grated cheese, ending with the cheese on top.
Bake covered, in a preheated 350 degree oven, for 30 minutes or until heated through and bubbly.
You can freeze this before or after baking.


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