Beef Lombardi Casserole

Beef Lombardi Casserole has three layers: egg noodles coated with sour cream and cream cheese, a mild tomato-beef sauce, and a melted cheddar-mozzarella topping. It comes out of the oven in hearty, scoopable portions rather than neat slices.

Drain the diced tomatoes and simmer the beef sauce until thick before assembling the dish. That keeps excess liquid out of the noodle layer, while cooking the noodles just to al dente helps them stay tender through baking.

Ingredients for Beef Lombardi Casserole

Makes 8 servings.

• 12 ounces wide egg noodles (340g)
• 1 1/2 pounds lean ground beef (680g)
• 1 medium yellow onion, finely diced (150g)
• 3 garlic cloves, minced
• 1 tablespoon olive oil, as needed
• 2 tablespoons tomato paste (30g)
• 1 can (15 ounces) tomato sauce (425g)
• 1 can (14 to 15 ounces) plain diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, divided, plus more for the noodle water
• 1/2 teaspoon black pepper
• 4 ounces cream cheese, softened (115g)
• 1 cup sour cream (230g)
• 2 cups shredded sharp cheddar (225g)
• 1 cup shredded mozzarella (110g)

Optional: 1 to 2 tablespoons chopped fresh parsley for serving. For a spicier version, replace the plain diced tomatoes with a drained 14- to 15-ounce can of diced tomatoes with green chiles.

How to Make Beef Lombardi Casserole

1. Prepare the dish. Preheat the oven to 350°F (175°C) and lightly grease a 9-by-13-inch baking dish.
2. Cook the noodles. Boil the egg noodles in salted water according to the package directions, stopping when they are al dente and still have a slight bite. Drain well; they will cook further in the oven.
3. Brown the beef. Meanwhile, cook the ground beef and onion in a large skillet over medium heat for 8 to 10 minutes, breaking up the beef, until it is browned and the onion is soft. Add the garlic near the end and cook briefly. Drain any fat that pools in the skillet. If the beef is very lean and the onion sticks, add the olive oil as needed.
4. Simmer the sauce. Stir in the tomato paste, tomato sauce, drained diced tomatoes, Italian seasoning, 1/2 teaspoon of the salt, and the pepper. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until the sauce is thick and spoonable, with no watery liquid pooling in the skillet.
5. Coat the noodles. Stir the softened cream cheese, sour cream, and remaining 1/2 teaspoon salt together until smooth. Fold in the drained noodles until evenly coated.
6. Layer the casserole. Spread the creamy noodles in the prepared dish. Spoon the tomato-beef sauce evenly over them, then scatter the cheddar and mozzarella across the top.
7. Bake uncovered. Bake for 25 to 30 minutes, starting to check around 25 minutes. The cheese should be melted and bubbling at the edges, with a few golden-brown spots, and the center should be hot. If the cheese browns before the center is hot, loosely cover the dish and continue baking.
8. Rest and serve. Let the casserole rest for 5 minutes so the layers settle slightly. Serve in generous scoops, with the noodles, beef, tomatoes, and cheese visible together. Sprinkle with parsley, if using.

How to Keep the Casserole from Getting Watery

Drain the diced tomatoes before adding them to the beef, and simmer the sauce until it holds together on a spoon rather than running like soup. A wide skillet gives excess moisture room to evaporate. Drain the noodles well, too; this method does not use reserved noodle water.

Make-Ahead Instructions

Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. A chilled casserole will need longer than the 25- to 30-minute fresh-bake window. Check that the center is hot, not just the edges, and loosely cover the dish if the cheese browns too quickly.

Serving, Storage, and Reheating

Serve warm with a green salad or a simple vegetable side. For a stovetop pasta dinner with a similar tomato-beef combination, try Creamy Beef and Shells. For another baked option, see Ground Beef and Rice Casserole.

Refrigerate leftovers promptly in an airtight container for up to 4 days. Do not leave the casserole at room temperature for more than 2 hours. Reheat individual portions in the microwave or a larger amount in the oven until they reach 165°F (75°C).

Cooked or uncooked portions can be wrapped well and frozen for up to 3 months. An assembled casserole baked from frozen will take substantially longer: bake at 375°F (190°C) for about 60 to 75 minutes, until hot in the center. Cover loosely if the cheese browns too quickly.

Nutrition

Approximate nutrition per serving, based on 8 servings: 580 calories, 37g protein, 34g fat, and 43g carbohydrates. Approximate nutrition per 100g: 150 calories, 10g protein, 9g fat, and 11g carbohydrates. Values will vary with the ingredients used and the size of each serving.

Classic Taco Casserole with Ground Beef

Ground beef, taco seasoning, and salsa make the filling for this chip-based casserole. Simmer the filling until thick before spooning it over tortilla chips, then bake it with cheese until hot and bubbling. The result is loose and spoonable, not a casserole that cuts into tidy squares.

Chips beneath the beef will soften as they bake. Save some to add at serving, and finish each portion with fresh diced tomato and black olives.

Ingredients

• 1 1/2 pounds lean ground beef (680g)
• 1 small yellow onion, finely diced (110g)
• 2 tablespoons taco seasoning, or one 28g packet
• 1 1/2 cups chunky salsa (360g)
• 4 cups corn tortilla chips, roughly crushed (120g), divided
• 2 cups shredded Monterey Jack and cheddar blend (225g)
• 1 medium fresh tomato, diced (150g)
• 1/3 cup sliced black olives, drained (50g)

Optional for serving: 2 thinly sliced green onions, sour cream, extra salsa, and about 1 cup warm refried beans.

How to Make Taco Casserole

1. Preheat the oven: Heat to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish if needed. If scaling down the recipe, use a smaller dish so the filling does not spread too thin.
2. Brown and drain the beef: Cook the beef and onion in a large skillet over medium-high heat for 7 to 9 minutes, breaking up the beef as it browns. Once no pink remains, drain off excess fat.
3. Thicken the filling: Stir in the taco seasoning and salsa. Reduce the heat to medium and simmer for 4 to 6 minutes, stirring occasionally. The mixture should be thick enough to mound on a spoon rather than run like a thin sauce.
4. Assemble: Spread about 3 cups of the tortilla chips in the baking dish, keeping some pieces irregular rather than crushing them into fine crumbs. Spoon the beef filling over the chips and scatter the cheese evenly on top. Set the remaining chips aside for serving.
5. Bake uncovered: Bake for 15 to 20 minutes, starting to check at 15 minutes. The casserole is ready when the filling is hot throughout and the cheese is melted and bubbling at the edges.
6. Rest and serve: Let stand for about 5 minutes. Spoon into portions and top with the diced tomato, black olives, and optional green onion. Add the reserved chips just before eating.

How to Keep the Chips from Getting Too Soft

Drain the beef before adding salsa, then simmer the filling until it is thick and cohesive. Excess fat or liquid will soak into the chips. Assemble the casserole shortly before baking rather than leaving the chips against the filling ahead of time.

The baked-in chips will still soften where they touch the beef. The reserved chips provide a firmer contrast without promising that the whole casserole stays crisp. If the filling has been refrigerated before assembly, it may need more than 20 minutes in the oven; check that it is hot throughout and the cheese is bubbling.

Serving Ideas

Keep the tomato and olives fresh by adding them after baking. Offer sour cream, extra salsa, or warm refried beans on the side; the beans are not a layer in this casserole.

For a version with beans and corn, try Walking Taco Casserole with Beef, Beans and Corn. For a rice-based beef dinner, see Ground Beef and Rice Casserole with Cheddar.

Make-Ahead, Storage, and Reheating

To make the casserole ahead, cook the beef filling and refrigerate it separately. Add the chips and cheese shortly before baking.

Refrigerate leftovers in a covered container for up to 3 days. The baked-in chips will soften further during storage. Reheat individual portions in the microwave until hot throughout, or warm them in a 350°F oven until heated through. Add fresh chips and toppings after reheating.

Freezing the assembled casserole is not recommended if chip texture matters. The cooked beef filling can be frozen separately in an airtight container, thawed in the refrigerator, and assembled with fresh chips.

Nutrition

Approximate nutrition per serving, based on 6 servings: 515 calories, 34g protein, 29g fat, and 23g carbohydrates. Per 100g: about 190 calories, 13g protein, 11g fat, and 9g carbohydrates. Values vary with the beef, chips, cheese, salsa, seasoning, and finished casserole weight.

Mini Meatloaf Muffins

These mini meatloaves bake in a standard muffin tin, giving each portion lightly browned sides and a smooth ketchup glaze. Panko, milk, and egg help the beef hold together; gentle mixing keeps the meatloaves from becoming dense.

The 20–25-minute bake is a guide, not a fixed finish time. Check the center with a thermometer, then let the meatloaves rest in the tin so they hold together when lifted out. For a full-size version, try classic homemade meatloaf with glossy ketchup glaze.

Ingredients for Mini Meatloaf Muffins

• 1 1/2 pounds ground beef, preferably 85% lean (680g)
• 1/2 cup panko breadcrumbs (30g)
• 1/3 cup milk (80g)
• 1 large egg
• 1/3 cup finely minced yellow onion (55g)
• 1 tablespoon Worcestershire sauce (15g)
• 1/2 teaspoon garlic powder
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• Neutral oil or nonstick spray, as needed for the muffin tin

For the glaze:

• 1/2 cup ketchup (120g)
• 1 tablespoon brown sugar (15g)
• 1 teaspoon yellow mustard

Regular breadcrumbs can replace the panko in the same volume. Quick oats also work as a binder, though the texture will differ. For a turkey version, use ground turkey in place of the beef; it may be less juicy and must reach 165°F (75°C) in the center.

How to Make Mini Meatloaf Muffins

1. Prepare the oven and tin: Preheat the oven to 375°F (190°C). Grease the bottoms and sides of all 12 cups of a standard muffin tin.
2. Mix the binder: Stir the panko and milk together in a large bowl. Add the egg, onion, Worcestershire sauce, garlic powder, salt, and pepper, and mix to combine.
3. Add the beef: Mix gently with your hands or a fork just until the ingredients are distributed and no dry panko remains. Overmixing can make the meatloaves dense.
4. Fill the cups: Divide the mixture evenly among the 12 cups. Press each portion lightly into place without packing it tightly, and leave the tops gently rounded.
5. Glaze: Stir together the ketchup, brown sugar, and mustard. Spoon a generous layer over each portion, spreading it across the top without letting much run down the sides.
6. Bake: Bake uncovered for about 20–25 minutes. Begin checking at 20 minutes with an instant-read thermometer inserted into the center of a meatloaf. The sides should be set and lightly browned, the glaze glossy and set, and the beef should reach 160°F (70°C). Continue baking and checking as needed.
7. Rest and remove: Let the meatloaves rest in the tin for about 5 minutes. Gently loosen the edges with a thin utensil, then lift them out.

Keeping the Meatloaves Tender and Intact

Evenly filled cups help the portions cook at a similar rate. Mix and press the beef lightly: working it firmly can leave the finished meatloaves dense. Grease the entire cup for easier release, then give the baked portions their 5-minute rest before loosening them so they are less likely to break.

Portion size and oven behavior can shift the bake time, so use the thermometer reading rather than browned sides alone to judge doneness. If grease pools around the portions, carefully dab it away without disturbing the meatloaves while they are setting.

Serving and Storing Mini Meatloaf Muffins

Serve with mashed potatoes and green beans, or with roasted vegetables or a simple salad. For another ground-beef dinner, try ground beef stuffed bell peppers with rice.

To make ahead, portion the uncooked mixture into a greased muffin tin, cover, and refrigerate for up to 24 hours before baking. Refrigerate cooled, cooked leftovers in an airtight container for 3–4 days.

Reheat leftovers covered in a 350°F (175°C) oven until hot throughout, or microwave individual portions until warmed through. To freeze, cool the baked meatloaves completely, freeze in a single layer or wrap individually, then transfer to a freezer-safe container. Use within about 2 months for best quality.

Nutrition

Approximate nutrition per mini meatloaf, based on 1 of 12 portions: 180 calories, 11g protein, 12g fat, and 7g carbohydrates. Per 100g: about 225 calories, 14g protein, 15g fat, and 9g carbohydrates. Values vary with the beef blend and specific ingredients used.

Ground Beef and Rice Casserole

Browned ground beef, cooked long-grain rice, mixed vegetables, and cheddar come together in a lightly creamy tomato sauce. The finished casserole is moist enough to scoop, with distinct rice grains and a few golden cheese patches rather than a solid cheese crust.

The rice must be cooked before assembly. That keeps the oven time short: the casserole only needs to heat through and melt the cheese, not cook rice from raw.

Ingredients for Ground Beef and Rice Casserole

• 1 lb lean ground beef (450g)
• 4 cups cooked long-grain white rice (640g)
• 1 medium yellow onion, diced (150g)
• 2 garlic cloves, minced
• 1 cup tomato sauce (245g)
• 1/2 cup beef or chicken broth (120g)
• 1/2 cup sour cream (115g)
• 1 cup frozen mixed vegetables (140g), preferably a blend with green and orange pieces
• 1 1/2 cups shredded cheddar cheese, divided (170g)
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 teaspoon neutral oil, only if needed

Optional: Add a pinch of red pepper flakes to the sauce for mild heat, or finish with 1 tablespoon chopped parsley. Plain, unflavored Greek yogurt can replace the sour cream, though the tang and texture may differ slightly.

How to Make Ground Beef and Rice Casserole

1. Prepare the dish: Heat the oven to 350°F (175°C). Lightly grease a 9-by-13-inch baking dish. Have the rice fully cooked before assembling the casserole.
2. Brown the beef: In a large skillet over medium to medium-high heat, cook the beef, breaking it into small crumbles. Add the onion and continue cooking until the beef is browned and the onion is soft, about 8–10 minutes total. If the skillet is dry, add the oil. Stir in the garlic briefly, just until fragrant, then drain excess beef fat if needed.
3. Make the sauce: Reduce the heat to medium-low. Stir in the tomato sauce, broth, Worcestershire sauce, salt, and pepper. Once combined and warm, remove the skillet from the heat and stir in the sour cream.
4. Assemble: Gently fold in the cooked rice and frozen vegetables, followed by about half the cheddar. Spread the mixture evenly in the baking dish. It should be moist, with visible rice grains and no pool of loose liquid.
5. Bake until hot: Bake uncovered for 15–20 minutes. Check around 20 minutes: the center should be steaming hot and the edges beginning to bubble. If needed, bake a little longer before adding the cheese. Rotate the dish if it heats unevenly.
6. Finish with cheese: Scatter the remaining cheddar over the top, leaving some rice and vegetables visible. Bake for another 8–10 minutes, until the cheese has melted with a few golden spots.
7. Rest and serve: Let the casserole rest for 5–10 minutes. Spoon it into loose portions rather than cutting it into squares.

Why Cooked Rice Matters

Raw rice cannot be substituted using this recipe’s liquid amounts or short bake time. It needs more liquid and a longer, covered bake to cook evenly. For this version, use fully cooked rice and avoid adding extra broth meant to hydrate uncooked grains.

How to Keep It Moist but Scoopable

Stick to the measured sauce, broth, and vegetables. Extra liquid can leave the filling watery, while baking it longer to compensate can dry out the rice. Take the casserole out once it is hot throughout and the cheese has melted, then let it settle before serving.

Serving Ideas

Serve generous spoonfuls with a crisp green salad. If using parsley, scatter it on lightly so the rice, beef, and vegetables remain visible.

For another beef-and-rice dinner in a different form, try Ground Beef Stuffed Bell Peppers with Rice.

Storage and Reheating

Cool leftovers and refrigerate them in an airtight container for up to four days. Reheat individual portions in the microwave until steaming hot. If the rice seems dry, stir in a small splash of milk.

To make the casserole ahead, assemble it with cooked rice and refrigerate it, reserving the topping cheese. A cold casserole will need extra time in the oven to heat through before the cheese goes on.

Freezing is possible, but the casserole may be drier or less creamy after thawing and reheating. Cool it first, store it airtight, and use within about three months.

Nutrition

Approximate nutrition per serving, based on 1/8 of the casserole: 355 calories, 19g protein, 15g fat, and 30g carbohydrates. Approximate nutrition per 100g: 140 calories, 8g protein, 6g fat, and 12g carbohydrates. Values vary with ingredient brands, beef leanness, and portion size.

Tater Tot Casserole with Ground Beef

Ground beef, onion, and a creamy mushroom sauce sit beneath a layer of golden tater tots in this cheesy casserole. Browning and draining the beef keeps the filling from turning greasy. The tots go on straight from the freezer, while the last of the cheddar goes on near the end of baking so some potato edges can brown.

After a short rest, serve the casserole in generous, loose scoops with beef, potato pieces, and melted cheese in each portion. Finish with a little chopped parsley.

Ingredients

• 1 1/2 pounds lean ground beef (680g)
• 1 small yellow onion, finely diced (about 100g)
• 2 cloves garlic, minced
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon Worcestershire sauce
• 1 can (10.5 ounces) condensed cream of mushroom soup (about 300g)
• 1/2 cup milk
• 2 cups shredded sharp cheddar cheese, divided (225g)
• 1 bag frozen tater tots (28 to 32 ounces; about 850g)
• 2 tablespoons chopped fresh parsley

How to Make Tater Tot Casserole with Ground Beef

1. Prepare the oven and dish: Preheat the oven to 425°F (220°C). Lightly grease a 9-by-13-inch baking dish.
2. Brown the beef: Cook the ground beef and onion in a large skillet over medium to medium-high heat for 8 to 10 minutes, breaking up the beef as it cooks. When the beef is browned with no pink remaining, drain off excess fat. Ground beef should reach 160°F (70°C) if checked with an instant-read thermometer. Stir in the garlic, salt, and pepper and cook for about 30 seconds.
3. Make the filling: Reduce the heat to low or medium-low. Stir in the Worcestershire sauce, condensed soup, milk, and 1 cup of the cheddar. Cook for 2 to 3 minutes, stirring until combined. The filling should be creamy and easy to spread, not watery.
4. Assemble: Spread the beef filling evenly in the prepared dish. Arrange the tots straight from the freezer in a reasonably even layer on top. Do not stir them into the filling.
5. Bake and add the cheese: Bake uncovered for 20 to 22 minutes. Scatter the remaining cheddar across the top, leaving some tot edges exposed. Bake for another 5 to 8 minutes, until the filling bubbles around the edges, the exposed tots are golden, and the cheese has melted. If the tots need more color, continue baking in short increments.
6. Rest and serve: Let the casserole stand for about 5 minutes so the filling settles slightly. Scoop onto plates and sprinkle with parsley.

How to Keep the Filling Creamy and the Tots Golden

Drain the browned beef before adding the soup and milk; excess skillet fat can leave the sauce oily or loose. The casserole will still be creamy and scoopable rather than firm enough to cut into neat squares.

Keep the tots in a single, reasonably even layer and bake uncovered. Adding the topping cheese late leaves some potato exposed to the oven heat. Use bubbling filling and golden tots as the final cues: a deeper dish or an oven that runs cool may need more than the suggested bake time.

Make-Ahead, Storage, and Reheating

To make the casserole ahead, assemble it, cover, and refrigerate for up to one day. Bake it cold, allowing roughly 5 to 10 extra minutes, and check for bubbling filling and golden tots rather than relying on the clock alone.

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat portions until hot. The tots will be softer than when freshly baked; for oven reheating, cover loosely with foil to limit drying, then uncover briefly to help the top re-crisp.

Freeze baked portions in freezer-safe containers for up to about 3 months. For an unbaked freezer casserole, cool the beef filling before assembling and use freezer-safe packaging. The tots may soften after thawing and reheating. Do not put a frozen glass dish directly into a preheated oven; follow the bakeware maker’s guidance. Baking time from frozen can vary considerably.

Serving Ideas

Serve generous scoops with a green salad or a simple vegetable side. For another ground beef casserole, try Walking Taco Casserole with Beef, Beans and Corn. For a beef-and-potato dinner with a mashed-potato topping instead, see Classic Ground Beef Shepherd’s Pie in a Skillet.

Nutrition

Approximate nutrition per serving, based on 6 servings: 685 calories, 38g protein, 40g fat, and 41g carbohydrates. Approximate nutrition per 100g: 180 calories, 10g protein, 10g fat, and 11g carbohydrates. Values vary with the brands and exact ingredients used.

Ground Beef Stuffed Bell Peppers

Colorful bell peppers are cut lengthwise into boats and filled with a tomato-herb mixture of ground beef and rice. Pre-baking the empty halves softens the peppers while the filling cooks in a skillet. Because the rice is already cooked, the stuffed peppers need only a short final bake to heat through and melt the cheese. A brief broil gives the topping a few golden spots; chopped parsley finishes each half.

Ingredients for Ground Beef Stuffed Bell Peppers

• 4 medium bell peppers, preferably a mix of red, orange, and yellow (about 700g)
• 1 tablespoon olive oil
• 1 small yellow onion, finely diced (about 100g)
• 1 lb lean ground beef (450g)
• 2 cloves garlic, minced
• 1 1/2 cups fully cooked rice (240g)
• 1/2 cup drained petite diced tomatoes (120g)
• 1/2 cup tomato sauce (120g)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 3/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella or Italian-blend cheese (110g)
• 2 tablespoons chopped fresh parsley

How to Make Ground Beef Stuffed Bell Peppers

1. Prepare the peppers: Heat the oven to 425°F (220°C) with a rack in the center. Halve the peppers lengthwise and remove the seeds and ribs. Arrange the halves cut-side up in a rimmed baking dish that holds them securely.
2. Pre-bake: Bake uncovered for 15–20 minutes, checking at 15 minutes. The edges should begin to soften while the halves still hold their shape. Give thick-walled peppers a few more minutes if needed. Carefully pour off liquid collected inside the peppers or in the dish.
3. Cook the beef and onion: While the peppers bake, heat the olive oil in a large skillet over medium heat. Cook the onion until softened, then add the beef. Break it into small crumbles and cook for 7–9 minutes, until browned with no raw-looking pieces. Cook the beef to 160°F (70°C). Drain excess grease if needed.
4. Finish the filling: Stir in the garlic, cooked rice, drained tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Cook for 3–4 minutes, stirring, until hot and combined. The filling should be moist and easy to spoon, not watery. Taste and adjust the seasoning, then remove from the heat.
5. Fill and top: Spoon the filling into the pepper halves, mounding it slightly. Sprinkle the cheese evenly over the tops.
6. Bake and broil: Return the dish to the oven for about 5 minutes. Switch to broil for 1–3 minutes, watching continuously. Remove the peppers when the cheese is bubbling with a few golden spots.
7. Rest and serve: Let the peppers stand for 5 minutes so the filling settles. Scatter the parsley over the cheese and serve cut-side up.

Why Pre-Bake the Peppers?

The filled bake is too short to soften raw pepper halves. Pre-baking gives the walls a head start without letting the boats collapse. Peppers vary in size and thickness, so use the softened edges as your cue rather than relying only on the clock. Pouring off the liquid they release keeps it from thinning the filling.

Use Cooked Rice for the Filling

The short final bake will not cook raw rice. Use fully cooked white or brown rice, and drain canned diced tomatoes before measuring them. Together with draining excess beef grease, this keeps the filling moist without leaving liquid pooled in the peppers.

Make-Ahead and Leftovers

The cooked filling can be refrigerated separately and spooned into pre-baked pepper halves when you’re ready to finish the dish. If the peppers are assembled and chilled, allow extra oven time to heat the filling through before broiling the cheese.

Refrigerate cooked peppers in an airtight container for up to 3 days. Reheat in an oven-safe dish until hot throughout, or microwave individual portions; the cheese will lose some of its browned texture. Cooked filling or stuffed peppers can also be frozen airtight. Thaw before reheating when possible, and expect the peppers to be softer after freezing.

Serve with a simple green salad. For another tomato-and-cheese ground beef dinner, try creamy beef and shells. For a different baked beef dish, see walking taco casserole.

Nutrition

Approximate nutrition per serving, based on 4 servings of about 2 pepper halves each: 465 calories, 34g protein, 21g fat, and 35g carbohydrates. Approximate nutrition per 100g: 105 calories, 8g protein, 5g fat, and 8g carbohydrates. Values vary with ingredients and portion sizes.