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.
