Autumn has definitely arrived for most of the country, and while it's still warm here in north Texas the holidays are just around the corner. That means the season of soups, stews, casseroles, and comfort foods is upon us. And to kick this season off, I decided to jump right in with a casserole.
But, I have to say this recipe has been both a surprise and a disappointment. Let me explain:
The name, Beef Lombardi, would imply that it's a dish with Italian or Sicilian roots. According to several recipe sources I found for it, this dish was supposedly first served at a restaurant in New York called Lombardi's, which also claims to be the first to serve pizza in NYC. The restaurant still exists, and its menu is definitely filled with Italian-styled foods. But, this particular dish isn't listed and there's no evidence it ever was.
That's not so unusual, but this next piece is. While the seasonings are in line with other Italian foods, one of the key ingredients in this recipe as published by multiple sources is Ro*Tel diced tomatoes and chilis. I've never heard of anyone putting chilis in an Italian dish. Ever. And when I made this dish and had my taste-testing crew try it, the first thing they said was it tasted like a Tex-Mex casserole. The chilis simply overpowered all the other seasonings.
So, I had a decision to make. My rules say that I follow the original recipe as closely as possible when I first make it, but this one's so far off it doesn't come close to what anyone expects. So, how do I present it and still be fair? Do I follow along with all the other sources, or do I call "BS" and make substitutions to bring it back in line with its alleged backstory?
I decided to do both. The recipe card contains the ingredients I would have used to make it more of an Italian style dish. In the recipe notes, I'm also going to list the ingredients from the original recipe. The preparation steps are the same either way, so no need to change anything there.
Adapted from 12 Tomatoes
A curious recipe that allegedly was first served at Lombardi's, a restaurant in New York. It appeared to have been modified over the years from an Italian style to more Tex-Mex, but this version has been rewritten to return it to its original intent. Substitutions where made are provided in the notes.
Preheat oven to 350 F. Spray the inside of a 9 x 13 casserole dish with nonstick cooking spray.
Heat the olive oil in a skillet over medium heat. Add the ground beef and onion and cook 8-10 minutes or until the meat is browned and the onions translucent, breaking the meat into crumbles as it cooks. Drain off excess grease.
While the meat is browning, bring a pot of water to boil and cook the egg noodles for 3 minutes only (not the full cooking time). Reserve 2 cups of pasta water from the pot, then drain the noodles and set aside.
In a large mixing bowl whisk together the sour cream, cream cheese, cornstarch, and 1/2 cup of the reserved pasta water until smooth. Add the noodles and remaining pasta water, and stir until well combined.
Pour the noodle mixture into the casserole dish and spread evenly on the bottom. Spoon the meat mixture on top and spread evenly to cover the noodles. Top with the shredded Mozzarella cheese.
Bake in the oven for 25-30 minutes or until the cheese has melted and the mixture is bubbly. Remove and let stand 5 minutes before serving.
Servings 8
Serving Size 1 1/2 cup (12 oz)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.