Description
This Beef Lombardi Casserole is a hearty, layered bake combining tender pasta, savory ground beef in a rich tomato sauce, and a creamy cheese blend. It’s the ultimate comfort food casserole—perfect for make-ahead meals, freezer prep, or feeding a hungry crowd with cozy, old-school flavor.
Ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- 1 can (15 oz) crushed tomatoes or tomato sauce
- 1 can (14.5 oz) diced tomatoes (optional)
- 1 tsp Italian seasoning
- 8 oz egg noodles or pasta of choice
- ¾ cup sour cream
- 6 oz cream cheese, softened
- 1½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese (optional)
- Salt and black pepper, to taste
- Fresh parsley or green onions, chopped (for garnish)
Instructions
-
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
-
Cook noodles until just al dente, then drain and set aside.
-
In a large skillet, sauté chopped onion and garlic in a bit of oil until soft.
-
Add ground beef and cook until browned. Drain excess fat if needed.
-
Stir in tomato paste, crushed tomatoes, diced tomatoes (if using), and Italian seasoning. Simmer for 10 minutes.
-
In a separate bowl, mix sour cream, cream cheese, and ½ cup of cheddar until smooth.
-
Layer half the noodles in the baking dish, spread with half the cheese mixture, and top with half the meat sauce. Repeat the layers.
-
Sprinkle remaining cheddar (and mozzarella, if using) on top.
-
Bake uncovered for 25–30 minutes until hot and bubbly. Let rest 5–10 minutes before serving. Garnish with parsley or green onions.
Notes
- Add mushrooms or bell peppers to the beef for extra veggies.
- Use spicy sausage or red pepper flakes for heat.
- Try Monterey Jack or Colby in place of cheddar.
- For a low-carb version, swap noodles for spaghetti squash or zucchini ribbons.
- Add a layer of spinach or kale for extra greens.
