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Beef Lombardi Casserole

A comforting casserole that combines beef and cheese with egg noodles, perfect for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the meat sauce
  • 1 lb lean ground beef or ground turkey or chicken You can substitute with turkey or chicken for a lighter version.
  • 1 14.5 oz can diced tomatoes Regular diced tomatoes.
  • 1 10 oz can diced tomatoes and green chiles Such as Rotel.
  • 1 6 oz can tomato paste For thickening the sauce.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
For the pasta and cheese
  • 1 12 oz package egg noodles Cooked until al dente.
  • 1 cup sour cream or plain Greek yogurt For creaminess.
  • 2 cups shredded cheddar cheese
  • 1 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese

Method
 

Preparation
  1. Preheat oven to 350°F. Grease a 9x13 baking dish and set aside.
  2. In a skillet over medium-high heat, cook the ground beef until browned and crumbly. Drain excess fat.
  3. Add the diced tomatoes, diced tomatoes with green chiles, tomato paste, garlic powder, onion powder, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
  4. Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and toss with the sour cream until fully coated.
Assembly
  1. Spread the creamy noodles in an even layer in the prepared baking dish.
  2. Top with the beef and tomato sauce, then sprinkle the shredded cheeses evenly over top.
Baking
  1. Bake for 20-25 minutes until hot, bubbly, and the cheese is melted and lightly browned on top.
  2. Let stand for 5 minutes before serving.
  3. Enjoy.

Notes

Serve garnished with fresh herbs like parsley or basil. Pair with a salad or garlic bread. Leftovers are great for lunch the next day.