Easy Beef Lombardi Casserole (Print version)
A cheesy, layered beef casserole with creamy sour cream egg noodles, a rich tomato beef sauce, and a golden melted cheese topping. Bakes in about an hour.
# Ingredients:
For the beef sauce
01 -
1 lb (450 g) ground beef (80/20)
02 -
1/2 medium onion, diced
03 -
2 cloves garlic, minced
04 -
1 can (14.5 oz / 411 g) diced tomatoes
05 -
1 can (10 oz / 283 g) diced tomatoes with green chilies (Rotel)
06 -
1 can (6 oz / 170 g) tomato paste
07 -
1 teaspoon Italian seasoning
08 -
1/2 teaspoon salt
09 -
1/4 teaspoon black pepper
For the noodle base
10 -
12 oz (340 g) wide egg noodles
11 -
1 1/4 cups (300 g) sour cream
12 -
1/2 cup (120 ml) reserved pasta water
For the topping
13 -
1 1/2 cups (170 g) shredded cheddar cheese
14 -
1 1/2 cups (170 g) shredded mozzarella cheese
# Instructions:
01 -
Cook the ground beef and diced onion in a large skillet over medium-high heat, breaking the meat into small crumbles, until browned and cooked through, 6-8 minutes. Add the garlic and cook for 30 seconds until fragrant. Drain excess fat.
02 -
Stir in the diced tomatoes, diced tomatoes with green chilies, tomato paste, Italian seasoning, salt, and black pepper. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
03 -
Bring a large pot of salted water to a boil. Add the egg noodles and cook for 3-4 minutes until very al dente. Reserve 1/2 cup of the pasta water, then drain the noodles.
04 -
Return the hot noodles to the pot and toss with the sour cream and reserved pasta water until evenly coated.
05 -
Spread the sour cream noodles evenly in a greased 9x13 inch baking dish. Spoon the beef sauce over the noodles and spread it out. Sprinkle the shredded cheddar and mozzarella evenly over the top. Cover with foil and bake at 350°F (175°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and lightly golden. Let rest for 5 minutes before serving.
# Good to know:
01 -
Let the casserole rest for 5 minutes after baking so the layers set and slicing is easier.
02 -
For a make-ahead option, assemble the unbaked casserole, cover, and refrigerate up to 24 hours.