Go Back
–+ servings

Beef Lombardi Casserole

My Beef Lombardi Casserole is downright irresistible with its south-of-the-border flair.
4.67 from 3 votes
Print Pin
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients

  • 1 lb lean ground beef or ground turkey/chicken
  • 1 14.5 oz can diced tomatoes
  • 1 10 oz can diced tomatoes and 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 9x13 baking dish and set aside.
  • In a skillet over medium-high heat, cook the ground beef until browned and crumbly. Drain excess fat.
  • 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.
  • Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and toss with the sour cream until fully coated.
  • Spread the creamy noodles in an even layer in the prepared baking dish. Top with the beef and tomato sauce, then sprinkle the shredded cheeses evenly over top.
  • Bake for 20-25 minutes until hot, bubbly, and the cheese is melted and lightly browned on top.
  • Let stand 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 longer (30+ mins) for even deeper, more developed flavors.
  • Cover with foil if the cheese browns too quickly before the center is hot and bubbly.