Beef Lombardi

Beef Cut: Steak Burger

Total preparation & cooking time: 1 1/2 hours

From the Kitchen of Sarah Grey


Serves 6

1 pound Steak Burger
1 (14-ounce) can chopped tomoatoes
1 (10-ounce) can diced tomatoes with green chilies
2 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1 (6-ounce) can tomato paste
1 bay leaf
1 (6-ounce) package medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 cup sour cream
1 cup (4-ounces) shredded sharp cheddar cheese
1 cup shredded parmesan cheese
1 cup (4-ounces) shredded mozzarella cheese
Garnish: fresh parsley sprigs


  • Brown Steak Burger in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.
  • Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
  • Cook egg noodles according to package directions; drain.
  • Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
  • Place noodle mixture in bottom of a lightly greased 13-X9-inch baking dish. Top with beef mixture; sprinkle evenly with cheese.
  • Bake, covered with aluminum foil, at 350F for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish.

Note: Freeze for up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.
To Lighten: Substitute low-fat or fat-free sour cream and 2 percent reduced-fat Cheddar cheese. Reduce amount of cheese topping.

This is a classic down home American Comfort food, and fairly heavy, so go ahead and pair it with a classic American style pilsner, like Mama’s Little Yellow Pils from the Oskar Blues Brewery in Lyons Colorado.