This Beef Lombardi casserole layers sour-cream egg noodles with a tomato ground-beef sauce and cheddar, Parmesan and mozzarella. It bakes at 350°F and serves six.
Why You’ll Love It
- Simple pantry ingredients.
- Family favorite for years.
- Easy to make ahead.
What You Need
- 1 lb ground beef
- 1 can diced tomatoes (14.5 oz, with juice)
- 1 can Rotel diced tomatoes and green chilies (10 oz, with juice)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 can tomato paste (6 oz)
- 1 package medium egg noodles (6 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
How to Make Beef Lombardi Casserole
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray and set it aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Verify it reaches 160°F (71°C) with a food thermometer, then drain excess fat.
- Stir in the diced tomatoes with juice, Rotel diced tomatoes and green chilies with juice, salt, black pepper, onion powder, garlic powder, and tomato paste. Mix well to combine.
- Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
- Meanwhile, bring a large pot of salted water to a boil. Add the medium egg noodles and cook according to package directions until al dente. Drain the noodles well and transfer them to a large mixing bowl.
- Add the sour cream to the hot noodles and stir until the noodles are evenly coated.
- Spread the sour cream-coated noodles evenly across the bottom of the prepared baking dish. Spoon the meat sauce over the noodles, spreading it out with a spatula to ensure it’s evenly distributed.
- In a small bowl, mix together the shredded cheddar cheese, grated Parmesan cheese, and shredded mozzarella cheese. Sprinkle the cheese mixture evenly over the top of the meat sauce.
- Cover the baking dish with aluminum foil and bake for 35 minutes, or until the casserole is hot and bubbly. Remove the foil and bake for an additional 5-10 minutes to allow the cheese to melt completely and turn golden brown.
- Remove the casserole from the oven and let it rest for about 5 minutes before serving. Serve hot with garlic bread, a fresh green salad, or steamed vegetables.
Tips
- Read the whole recipe once before you start.
- Let it rest a few minutes before serving so it sets.
- Leftovers reheat well the next day.
Serving and Storing
Keep leftovers covered in the fridge up to 3 days. Reheat gently.
Frequently Asked Questions
Can I make it ahead?
Yes, assemble earlier in the day and cook when ready.
Can I freeze it?
Most of it freezes well for up to 2 months.
Beef Lombardi Casserole
This Beef Lombardi casserole layers sour-cream egg noodles with a tomato ground-beef sauce and cheddar, Parmesan and mozzarella. It bakes at 350°F and serves si
Want This Recipe Later?
We'll send this recipe straight to your inbox.
Ingredients
- 1 lb ground beef
- 1 can diced tomatoes (14.5 oz, with juice)
- 1 can Rotel diced tomatoes and green chilies (10 oz, with juice)
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 can tomato paste (6 oz)
- 1 package medium egg noodles (6 oz)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray and set it aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Verify it reaches 160°F (71°C) with a food thermometer, then drain excess fat.
- Stir in the diced tomatoes with juice, Rotel diced tomatoes and green chilies with juice, salt, black pepper, onion powder, garlic powder, and tomato paste. Mix well to combine.
- Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
- Meanwhile, bring a large pot of salted water to a boil. Add the medium egg noodles and cook according to package directions until al dente. Drain the noodles well and transfer them to a large mixing bowl.
- Add the sour cream to the hot noodles and stir until the noodles are evenly coated.
- Spread the sour cream-coated noodles evenly across the bottom of the prepared baking dish. Spoon the meat sauce over the noodles, spreading it out with a spatula to ensure it’s evenly distributed.
- In a small bowl, mix together the shredded cheddar cheese, grated Parmesan cheese, and shredded mozzarella cheese. Sprinkle the cheese mixture evenly over the top of the meat sauce.
- Cover the baking dish with aluminum foil and bake for 35 minutes, or until the casserole is hot and bubbly. Remove the foil and bake for an additional 5-10 minutes to allow the cheese to melt completely and turn golden brown.
- Remove the casserole from the oven and let it rest for about 5 minutes before serving. Serve hot with garlic bread, a fresh green salad, or steamed vegetables.
Made this recipe? Tap a star to rate it.
