Is there anything better than a warm, cheesy casserole fresh from the oven on a chilly evening? As the intoxicating aroma fills the kitchen, you can practically feel the comfort and love radiating from that bubbly pan. For me, no dish sparks that nostalgic feeling quite like a zesty Southwestern-inspired beef and noodle bake.
I still vividly remember coming home from school to the mouthwatering scents of my mom’s signature beef noodle casserole simmering away. She always knew how to make our tummies and hearts full with her delicious, home-cooked meals. While I’ve put my own flavor-packed spin on her classic recipe over the years, that cozy feeling of digging into a cheesy, beefy bite remains.
My Beef Lombardi Casserole is downright irresistible with its south-of-the-border flair. We’re talking a meaty tomato sauce kicked up a notch with zesty diced tomatoes, roasted green chiles, and savory spices. It’s a fiesta of vibrant flavors enveloping tender noodles and layers of gooey, melty cheese that’ll have you going back for seconds and thirds!
Ingredients
1 lb lean ground beef or ground turkey/chicken
1 14.5 oz can diced tomatoes
1 10 oz can diced tomatoes and green chiles (such as Rotel)
1 6 oz can tomato paste
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1 12 oz package egg noodles
1 cup sour cream or plain Greek yogurt
2 cups shredded cheddar cheese
1 cup grated parmesan cheese
1 cup shredded mozzarella cheese
Instructions
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