Description
A comforting Beef Lombardi Casserole that combines cheesy goodness with hearty beef for a delightful family meal.
Ingredients
Scale
- 1 pound ground beef (or turkey for a leaner option)
- 1 cup elbow macaroni (substitutes: gluten-free pasta or zoodles)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup beef broth (or vegetable broth for a vegetarian option)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups shredded cheddar cheese (substitutions: Monterey Jack or a dairy-free alternative)
- 1/2 cup sour cream (can replace with Greek yogurt for a healthier twist)
- 1/2 cup chopped green bell pepper (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, then drain and set aside.
- In a large skillet over medium heat, brown the ground beef until fully cooked, then drain any excess fat. Add the chopped onion and garlic and cook until softened.
- Toss in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, and season with salt and pepper. Let it simmer for about 5-7 minutes.
- Add the cooked macaroni to the beef mixture and stir in the green bell pepper, sour cream, and 1 cup of shredded cheese. Mix well.
- Pour the mixture into a greased 9×13 baking dish and sprinkle the remaining cheese on top.
- Bake in the preheated oven for 20-25 minutes until the cheese is golden and bubbly. Let it cool for a few minutes before serving.
Notes
This casserole can be made ahead of time and popped in the oven when you’re ready. Feel free to substitute ingredients for dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg