Beef Lombardi Casserole
A hearty, cheesy casserole with a South-of-the-border flair! This comforting dish combines savory ground beef, tangy tomatoes, creamy noodles, and a gooey cheese topping for an irresistible family dinner.
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 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon 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 the Oven
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
Cook the Beef Mixture
- In a large skillet over medium-high heat, cook the ground beef until browned and crumbly. Drain 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.
Prepare the Noodles
- Meanwhile, cook the egg noodles according to package instructions until al dente. Drain.
- Toss the noodles with the sour cream until fully coated.
Assemble the Casserole
- Spread the creamy noodles in an even layer in the prepared baking dish.
- Top with the beef and tomato sauce.
- Sprinkle the shredded cheddar, Parmesan, and mozzarella cheeses evenly over the top.
Bake the Casserole
- Bake for 20-25 minutes, or until hot, bubbly, and the cheese is melted and lightly browned on top.
Serve
- Let the casserole rest for 5 minutes before serving. Enjoy!
Notes
For extra creamy noodles, stir in a splash of the starchy pasta cooking water with the sour cream.
Let the beef mixture simmer for 30+ minutes for deeper, more developed flavors.
Cover with foil if the cheese browns too quickly before the center is hot and bubbly.