BEEF LOMBARDI
CASSEROLE
An easy, cheesy hearty supper casserole layered with
cauliflower in a Creamy Parmesan Sauce, meat sauce, Cheddar cheese and the layers
repeated. Instead of pasta, cauliflower is used. It works very nicely as a bland foil in this tasty casserole.
2 lbs ground beef (0.9 kg)
14.5 oz can diced tomatoes (411 g)
6 oz can tomato paste (174 g)
2 tsp salt (10 mL)
2 tsp crushed garlic (10 mL)
1 tsp black pepper (5 mL)
1 medium cauliflower
2 cups grated Cheddar cheese (500 mL)
Creamy Parmesan Cheese Sauce:
8 oz regular cream cheese, softened (250 g)
1/2
cup sour cream (125 mL)
1/4
cup Parmesan cheese (60 mL)
Preheat the oven to 350°F (180°C).
In
large nonstick frying pan, brown ground beef.
In blender, blend tomatoes and tomato paste. Add to ground beef along with salt, garlic
and black pepper.
Cut
cauliflower into florets. In pot in boiling
water, cook cauliflower until almost tender.
Place cauliflower in medium bowl and pour creamy sauce over the
cauliflower; toss to coat.
In
9 x 13 inch (23 x 33 cm) casserole dish, layer cauliflower, meat sauce, 1/2
cup (125 mL) grated Cheddar cheese and repeat ending up with remaining
Cheddar cheese sprinkled over the casserole.
Cover dish with foil, doming the foil a bit to prevent cheese from
sticking to it, and bake 30 minutes.
Uncover and bake another 5 minutes.
Creamy Sauce: In food processor, or blender, process cream
cheese, sour cream and Parmesan cheese.
Yield: 9 servings
1
serving
477.0
calories
31.2
g protein
34.8
g fat
1.4 g fiber
8.8
g net carbs
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