I actually assembled it before Hubby got home from work, covered it and put it in the fridge and we went out to get our Christmas tree. When we got back, I removed the dish from the fridge, topped it with cheese and popped it in the oven. It worked out perfectly.
Hubby was a huge fan of this. I thought it was pretty good, but I am not a huge fan of egg noodles. I think another pasta such as penne or elbow macaroni would also work well.
Beef (or Venison) Lombardi
adapted from Southern Living
1 (8-oz.) package extra wide egg noodles
1 pound lean ground beef or venison (I used venison)
1 1/2 teaspoons salt, divided
1/2 teaspoon dried Italian seasoning
1 (6-oz.) can tomato paste
1 (14 1/2-oz.) can diced fire-roasted tomatoes with garlic
3 tbsp whipped cream cheese
1/2 cup light sour cream
4 green onions, chopped
1 cup shredded Italian six-cheese blend
Preheat oven to 350°. Prepare egg noodles according to package directions.
Meanwhile, sprinkle ground beef with 1 1/4 tsp. salt and Italian seasoning. Cook beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.
Stir in tomato paste, and cook 2 minutes; stir in tomatoes, 1/2 cup water, and remaining 1/4 tsp. salt; reduce heat to medium-low, and simmer 8 minutes.
Microwave cream cheese in a microwave-safe bowl at HIGH 15 seconds. Stir in sour cream and green onions. Stir cream cheese mixture into hot cooked noodles.
Place noodle mixture in bottom of a lightly greased 11- x 7-inch baking dish (I used a 2 1/2 qt oval dish). Top with beef mixture; sprinkle with shredded Italian cheese.
Bake at 350° for 25-30 minutes or until hot and bubbly.