Description
Beef Lombardi Casserole is a hearty and comforting baked dish featuring seasoned ground beef simmered with tomatoes and spices, layered over creamy egg noodles and topped with a blend of melted cheeses. Perfect for a family dinner, this casserole combines rich flavors and cheesy goodness in every bite.
Ingredients
Scale
Meat and Sauce
- 1 lb ground beef
- 1 (14.5-oz) can diced tomatoes
- 1 (10-oz) can Rotel diced tomatoes and green chilies
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1 (6-oz) can tomato paste
Pasta and Dairy
- 1 (6-oz) package medium egg noodles
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF and lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until it is no longer pink. Once cooked, drain off the excess fat to keep the dish from being greasy.
- Add Tomatoes and Seasonings: Stir in the diced tomatoes with their juice, the Rotel diced tomatoes and green chilies with their juice, salt, black pepper, onion powder, garlic powder, and tomato paste into the browned beef.
- Simmer the Sauce: Reduce the heat and let the meat mixture simmer gently for 20 minutes, allowing the flavors to meld together and the sauce to thicken slightly.
- Cook the Noodles: Meanwhile, cook the egg noodles according to the package directions until al dente. Drain them well to avoid excess water in the casserole.
- Mix Noodles and Sour Cream: Combine the cooked egg noodles with sour cream, mixing thoroughly to create a creamy noodle base.
- Assemble the Casserole: Spread the sour cream and noodle mixture evenly in the bottom of the prepared baking pan. Spoon the meat sauce evenly over the noodles, then sprinkle the cheddar, Parmesan, and mozzarella cheeses evenly on top.
- Bake Covered and Uncovered: Cover the casserole with foil and bake for 35 minutes. Then remove the foil and bake for an additional 5 minutes to brown and melt the cheese topping.
Notes
- Be sure to drain the ground beef well after browning to reduce excess grease in the casserole.
- Simmering the sauce helps develop richer flavors; don’t skip this step.
- You can substitute sour cream with Greek yogurt for a tangier twist and added protein.
- Feel free to use a mix of cheeses according to your preference for the topping.
- This casserole freezes well—cool completely, then cover tightly and freeze for up to 3 months.
