Comfort food meets Italian-American fusion in this hearty beef Lombardi casserole! Layers of tender egg noodles and seasoned ground beef are blanketed in a rich, zesty tomato sauce.
And the bubbly cheese on top takes it to new heights. It’s perfect for chilly evenings!
Plus, the leftovers (if you’re lucky enough to have any) taste even better the next day!
Who else is craving a big scoop of this cheesy goodness right now?
Why You’ll Love This Beef Lombardi Casserole
Rich, Savory Taste: The combination of ground beef, tomatoes, and a blend of cheeses creates a deeply satisfying and savory dish.
Comfort Food: This casserole embodies the essence of comfort food. It’s perfect for family gatherings.
Easy to Prepare: With straightforward instructions and commonly available ingredients, this recipe is easy enough for beginners.
Budget-Smart: Using simple, readily available ingredients like ground beef, pasta, and common pantry staples makes this a budget-friendly choice.
Ingredients
- Ground Beef: Choose 80/20 lean-to-fat ratio for optimal taste and moisture.
- Onion and Garlic: They create an aromatic foundation for the dish.
- Diced Tomatoes: They add moisture and chunks of tomato texture to the beef mixture while providing natural sweetness.
- Tomato Paste: It creates a rich, robust base for the sauce.
- Diced Tomatoes with Green Chilies: Rotel-style tomatoes add a subtle heat and tangy complexity to the beef mixture.
- Seasonings: A blend of salt, black pepper, smoked paprika, and Italian seasoning brings a Mediterranean-inspired flavor profile.
- Crushed Red Pepper Flakes: They bring a spicy kick to the casserole.
- Wide Egg Noodles: Their wide shape helps capture sauce and cheese effectively.
- Sour Cream: It helps bind the cheese and noodles together.
- Cheeses: Cottage cheese for texture, Parmesan for sharp flavor, and cheddar and mozzarella for melty, golden brown topping.
- Fresh Parsley: It adds bright color and fresh herbaceous notes.
How to Make Beef Lombardi Casserole
This casserole is as simple as it gets!
1. Cook the pasta. Preheat your oven to 350°F. Cook the egg noodles in salted boiling water until al dente according to package instructions. Drain and set aside.
2. Brown the beef. In a large skillet over medium heat, cook the ground beef until browned, breaking it up into crumbles. Drain any excess fat.
3. Add the aromatics. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 1 more minute.
4. Add the tomatoes and seasonings. Mix in the diced tomatoes, tomato paste, tomatoes with green chilies, salt, pepper, paprika, crushed red pepper flakes, and Italian seasoning. Let simmer for 10 minutes, stirring occasionally.
5. Prepare the pasta layer. In a large bowl, combine the sour cream, cottage cheese, Parmesan cheese, and parsley. Gently fold in the cooked noodles until evenly coated.
6. Assemble the casserole. In a 9×13-inch baking dish, layer half of the pasta mixture. Spread half of the beef mixture on top. Repeat with the remaining pasta and beef mixtures. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
7. Bake. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
8. Serve. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley and enjoy!
Tips for the Best Beef Lombardi Casserole
Here are my tried-and-true tips for a delicious casserole.
- Perfect your pasta prep. Cook the egg noodles just until al dente since they will continue cooking in the oven. Slightly undercook them to prevent mushiness.
- Choose the best cheese. Use freshly shredded cheese rather than pre-packaged for better melting and a creamier texture.
- Make it nice and golden. For an extra golden-brown top, broil for 1-2 minutes at the end of baking. Watch carefully to prevent burning.
- Make it a perfect pairing. Serve with a crisp green salad, garlic bread, or steamed vegetables. For a creamy contrast, serve slices of ripe avocado on the side.
- Get a step ahead. Assemble the casserole up to 24 hours in advance, cover tightly with foil, and refrigerate. Add 10-15 minutes to the baking time when cooking from cold.
- Try tasty variations. Customize with different ground meats (turkey, Italian sausage), add vegetables like mushrooms or bell peppers, or swap the cheeses for different flavors.
How to Store
Keep your leftover casserole fresh by following these steps.
To Store: Keep cooked casserole in an air-tight container in the refrigerator for 3-4 days. For the best flavor, let the casserole cool completely to room temperature before storing.
To Freeze: Cool the casserole completely, then wrap tightly in aluminum foil or freezer-safe containers and freeze for up to 2-3 months. To use, thaw overnight in the refrigerator before reheating, or bake directly from frozen for twice the original cooking time at the same temperature.
To Reheat: Remove the casserole from the refrigerator 30-60 minutes before reheating. Cover tightly with foil and heat in a 350°F oven for 20-30 minutes or until it reaches 165°F. For single portions, cover with waxed paper and microwave until heated through.
Beef Lombardi Casserole
8
servings25
minutes30
minutes555
kcalIndulge in some comfort food with this hearty Beef Lombardi casserole! With ground beef, egg noodles, tomato sauce, and cheese, it’s just too good.
Ingredients
- For the Beef Mixture:
1 1/2 lbs ground beef
1 medium onion, diced
3 garlic cloves, minced
1 can diced tomatoes, drained
1 can tomato paste
1 can diced tomatoes with green chilies (e.g., Rotel)
1 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp crushed red pepper flakes (optional, for spice)
1 tsp Italian seasoning
- For the Pasta Layer:
8 oz wide egg noodles
1 cup sour cream
1 cup cottage cheese
½ cup grated Parmesan cheese
2 tbsp fresh parsley, chopped (plus extra for garnish)
- For the Topping:
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F. Cook the egg noodles in salted boiling water until al dente according to package instructions. Drain and set aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up into crumbles. Drain any excess fat.
- Add the diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 more minute.
- Mix in the diced tomatoes, tomato paste, tomatoes with green chilies, salt, pepper, paprika, crushed red pepper flakes, and Italian seasoning. Let simmer for 10 minutes, stirring occasionally.
- In a large bowl, combine the sour cream, cottage cheese, Parmesan cheese, and parsley. Gently fold in the cooked noodles until evenly coated.
- In a 9×13-inch baking dish, layer half of the pasta mixture. Spread half of the beef mixture on top. Repeat with the remaining pasta and beef mixtures. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
- Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley and enjoy!
Notes
- This casserole can be assembled ahead of time and stored in the fridge for up to 24 hours. Add 10 to 15 extra minutes to the baking time if chilled.
- For an extra golden-brown top, broil for 1-2 minutes at the end of baking, watching carefully to prevent burning.
- For a creamy contrast, serve slices of ripe avocado on the side.
