Tuesday, October 5, 2010

Homestyle Ground Beef Casserole

This recipe is similar to recipes I found for Beef Lombardi. It had cream cheese added to it so I decided to try this version. It was published in one of the Southern Living Special Editions titled Comfort Foods. If you like Creamy Taco Mac, you will like this too. This one is more Italian tasting, the Taco Mac has the mexican sesonings.
Homestyle Ground Beef Casserole
1 pound ground beef
1 14.5 oz can diced tomatoes with basil, oregano, and garlic
1 10 oz can Rotel
1 6 oz can tomato paste
1 tsp salt
1/4 tsp pepper
1 tsp sugar
1/2 tsp house seasoning - Paula Deen's recipe (you could substitute italian seasoning)
1 bay leaf * be sure to remove before assembling
3 1/2 cups uncooked medium size egg noodles
5 green onions, chopped
1 8oz sour cream
3oz cream cheese
1 cup shredded cheddar
1 cup shredded parm
1 cup shredded mozzarella
Brown meat in large skillet over medium heat and drain. Stir in diced tomatoes, rotel, tomato paste, and seasonings.
Let simmer for 15 minutes.
Cook egg noodles according to package directions; drain. Stir together hot noodles, sour cream, cream cheese and green onions.
Spoon noodle mixture into lightly greased 13x9 dish. Top with beef mixture and sprinkle with shredded cheeses.
Bake, covered at 350 for 35 minutes. Remove foil and bake 5 more minutes.
Let stand 10 minutes before serving.
Note: Freeze assembled, unbaked casserole up to 1 month. Thaw in refrigerator overnight. Bake as directed.
Source: Southern Living Comfort Food

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