beef Lombardi Casserole

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Beef Lombardi Casserole is a hearty and comforting one-dish meal featuring tender egg noodles smothered in a creamy sour cream and cream cheese sauce, layered with a savory, spiced ground beef and tomato mixture, then topped with melted Colby Jack cheese. Perfect for family dinners, this casserole blends bold Italian flavors with creamy richness for a satisfying, crowd-pleasing dish

Why You’ll Love This Recipe:

• Protein-packed: Ground beef makes this a hearty, filling meal

• Ultra cheesy: Layers of Colby Jack melt into gooey perfection

• Mild heat: Diced tomatoes with chilies add subtle spice

• Creamy comfort: A tangy sour cream and cream cheese mixture elevates the noodles

• Make-ahead & freezer-friendly: Perfect for meal prep or sharing

Ingredients Breakdown:

For the Beef Mixture:

• 1 tablespoon olive oil
  Used to sauté beef and onions for a rich base.

• 1 pound lean ground beef
  Provides hearty protein and flavor.

• 1/2 onion, finely chopped
  Adds sweetness and texture.

• 1 teaspoon salt & 1/2 teaspoon black pepper
  Season and enhance the savory flavors.

• 4 tablespoons tomato paste
  Concentrates tomato flavor and thickens the sauce.

• 3 cloves garlic, minced
  Adds aromatic depth.

• 1 teaspoon Italian seasoning
  Brings classic Italian herb notes.

• 3 cans (10 oz each) diced tomatoes with chilies, drained
  Adds tangy tomato and mild heat.

• 1/4 teaspoon celery salt
  Adds subtle savory complexity.

For the Noodles and Cream Sauce:

• 1 package (12 oz) egg noodles
  Tender pasta base.

• 1 1/4 cups sour cream
  Creates a creamy, tangy sauce.

• 4 ounces cream cheese, softened
  Adds richness and smooth texture.

• 1 tablespoon cornstarch
  Thickens the cream sauce.

For Topping:

• 2 1/2 cups Colby Jack cheese, shredded
  Melts to a bubbly, golden crust.

Pro Tips:

• For extra flavor: Add a pinch of crushed red pepper flakes to the beef mixture.

• Don’t overcook noodles: They’ll finish cooking in the oven—undercooked is better than mushy.

• Substitute cheese: Cheddar or Monterey Jack work well if Colby Jack isn’t available.

• Make it ahead: Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.

Storage & Freezing:

Refrigerate:

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze:

• Let the baked casserole cool completely.

• Wrap tightly with foil and freeze for up to 3 months.

• Reheat from frozen at 350°F for 45–50 minutes, covered with foil.

Variations:

• Ground turkey or chicken: Lighten it up with leaner meat.

• Add veggies: Stir in sautéed bell peppers or mushrooms for extra nutrition.

• Spicy version: Use hot diced tomatoes with chilies or add cayenne to the beef.

• Low-carb: Swap egg noodles for spiralized zucchini or cooked spaghetti squash.

Pairing Ideas:

• Sides:

  • Garlic bread

  • Green salad with vinaigrette

  • Roasted broccoli or green beans

• Drinks:

  • Iced tea

  • Sparkling water with lemon

FAQ:

Can I use regular diced tomatoes instead?

Yes, but you’ll miss the mild heat—add a small can of green chilies for a similar effect.

Can I assemble this ahead of time?

Absolutely. Assemble and refrigerate up to a day in advance. Add 5–10 minutes to the bake time if cold.

Is this a freezer-friendly casserole?

Yes! It freezes well both before and after baking.

beef Lombardi Casserole

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• Author: easysweetmeal
• Total Time: 50 minutes
• Yield: 6–8 servings 1x

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Description

Beef Lombardi Casserole – A creamy, cheesy comfort food classic! Savory ground beef, tangy tomatoes, tender egg noodles, and a rich sour cream–cream cheese sauce, all baked under a layer of melted Colby Jack. Perfect for weeknights—and freezer-friendly

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil

• 1 pound lean ground beef

• ½ onion, finely chopped

• 1 teaspoon salt

• ½ teaspoon black pepper

• 4 tablespoons tomato paste

• 3 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 3 cans (10 oz each) diced tomatoes with chilies, drained

• ¼ teaspoon celery salt

• 1 package (12 oz) egg noodles

• 2 cups reserved pasta water (from boiling noodles)

• 1 ¼ cups sour cream

• 4 oz cream cheese, softened

• 1 tablespoon cornstarch

• ½ cup reserved pasta water (from above)

• 2 ½ cups Colby Jack cheese, shredded

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Instructions

1. Preheat Oven & Prepare Pan:

• Preheat your oven to 350°F (175°C).

• Grease a 9×13-inch baking dish and set aside.

2. Cook the Beef Mixture:

1. Heat olive oil in a large skillet over medium heat.

2. Add ground beef and chopped onion. Sauté for 8–10 minutes, breaking up the meat as it cooks, until beef is browned and onions are soft.

3. Season with salt and pepper.

4. Stir in tomato paste, minced garlic, Italian seasoning, celery salt, and drained diced tomatoes with chilies.

5. Simmer for 5 minutes, stirring occasionally, to develop flavor.

3. Cook the Noodles:

1. In a large pot, bring water to a boil.

2. Add egg noodles and cook for 3 minutes (they will finish baking in the oven).

3. Reserve 2 cups of the pasta water, then drain the noodles.

4. Make the Creamy Sauce:

• In a bowl, whisk together:

  • Sour cream

  • Cream cheese

  • Cornstarch

  • ½ cup of the reserved noodle water

• Mix until completely smooth.

5. Combine the Noodles and Sauce:

1. In the same pot, return the drained noodles and mix in the remaining 1 ½ cups of noodle water.

2. Add the creamy sauce mixture and gently stir to coat the noodles evenly.

3. Transfer noodle mixture to the greased baking dish and spread into an even layer.

6. Assemble the Casserole:

• Spoon the beef mixture over the noodles and spread evenly.

• Sprinkle the shredded Colby Jack cheese on top.

7. Bake:

• Place the casserole in the preheated oven and bake for 25–30 minutes, or until cheese is melted, bubbly, and lightly browned

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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