Description
This Beef Lombardi is a comforting and cheesy casserole that’s perfect for a hearty family meal. Tender egg noodles are layered with a rich ground beef and tomato sauce, then topped with a creamy cheese mixture and baked to golden perfection.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1/2 onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons (3 oz) tomato paste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 3 (10 oz) cans diced tomatoes & chilies (like Ro-Tel), drained
- 1/4 teaspoon celery salt
- 1 (12 oz) package egg noodles
- 1 1/4 cups sour cream
- 4 oz cream cheese, softened
- 1 tablespoon cornstarch
- 2 1/2 cups shredded Colby Jack cheese
Instructions
- Preheat and Brown Beef: Preheat oven to 350°F (175°C). Heat olive oil in a large skillet over medium heat. Add onion and ground beef, and cook until browned, about 8-10 minutes. Season with salt and pepper.
- Make Sauce: Stir in tomato paste, garlic, Italian seasoning, celery salt, and drained diced tomatoes & chilies. Cook for 5 minutes, or until the liquid starts to reduce, stirring often.
- Cook Noodles: While the beef mixture is cooking, bring a large pot of salted water to a boil. Cook egg noodles for 3 minutes only. Drain, reserving 2 cups of the cooking water.
- Make Cheese Mixture: In a mixing bowl, whisk together sour cream, cream cheese, cornstarch, and ½ cup of the reserved noodle water until smooth. Stir in the cooked noodles and the remaining reserved noodle water.
- Assemble and Bake: Pour the noodle mixture into a greased 9×13 inch baking dish. Season with salt and pepper. Top with the beef mixture, spreading evenly. Sprinkle with Colby Jack cheese. Bake for 25-30 minutes, or until the cheese is melted and bubbly and starts to brown.
Notes
- Noodles: Cook the noodles just until slightly undercooked (al dente), as they will continue to cook in the oven.
- Cheese: You can substitute Colby Jack cheese with your favorite cheese blend.
- Make Ahead: Assemble the casserole ahead of time and bake later. Refrigerate for up to 24 hours before baking.
- Serving Suggestion: Serve with a side salad or garlic bread.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
