Beef Lombardi Casserole
This hearty, cheesy Beef Lombardi Casserole is a family favorite, bringing together seasoned ground beef, tangy tomatoes, creamy noodles, and three kinds of melty cheese. With a hint of Tex-Mex flair from tomatoes with green chiles, it's the perfect comforting dinner for any night of the week.
Servings: 6
Calories: 550kcal
Ingredients
- 1 lb lean ground beef or ground turkey/chicken
- 1 14.5 oz can diced tomatoes
- 1 10 oz can diced tomatoes with green chiles (such as Rotel)
- 1 6 oz can tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 12 oz package egg noodles
- 1 cup sour cream or plain Greek yogurt
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a large skillet over medium-high heat, cook the ground beef until browned and crumbly. Drain any excess fat.
- Stir in the diced tomatoes, diced tomatoes with green chiles, tomato paste, garlic powder, onion powder, salt, and black pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
- Meanwhile, cook the egg noodles according to package instructions until al dente. Drain well.
- Toss the cooked noodles with the sour cream until evenly coated.
- Spread the creamy noodles evenly in the bottom of the prepared baking dish.
- Spoon the beef and tomato sauce mixture over the noodles.
- Sprinkle the cheddar, Parmesan, and mozzarella cheeses evenly over the top.
- Bake for 20–25 minutes, or until the casserole is hot, bubbly, and the cheese is melted and lightly browned.
- Let stand for 5 minutes before serving.
- Notes
- Stir in a splash of starchy pasta water with the sour cream for extra creamy noodles.
- Simmer the beef mixture for 30 minutes or more for deeper flavor.
- Cover the casserole with foil if the cheese begins to brown too quickly before it’s fully heated through.