Table of Contents
Quick Recipe Recap
| Detail | Value |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25–30 minutes |
| Total Time | 45–50 minutes |
| Servings | 8–10 |
| Calories | ~530 kcal / serving |
Why You’ll Love This Casserole
- Ultra‑Cheesy & Creamy: Three cheeses melt into a golden, gooey crust.
- 45‑Minute Weeknight Hero: Hands‑on time ≈ 20 min; oven does the rest.
- Freezer‑Friendly: Assemble ahead or freeze leftovers for up to 3 months.
- Customizable: Swap ground turkey, use GF pasta, dial heat up or down.
- Crowd‑Pleaser: 9×13‑inch pan feeds 8–10 hungry humans (and reheats like a dream).
The Short Story Behind Beef Lombardi
Legend traces the name to Lombardi’s, America’s first pizzeria (est. 1905, NYC). Home cooks riffed on its beefy pasta specials in the 1960s, creating a layered bake of ground beef, tomatoes, creamy noodles and a lava‑flow of cheese – comfort food royalty by any other name.
Ingredient Checklist
| Ingredient | Amount (8 servings) | Notes |
|---|---|---|
| Lean ground beef | 1 lb / 450 g | 90 % lean for best flavour/texture |
| Olive oil | 1 Tbsp | For browning beef & onion |
| Yellow onion, diced | ½ medium (about 1 cup) | Can sub shallot |
| Garlic, minced | 3 cloves | 1 tsp garlic powder in a pinch |
| Tomato paste | 4 Tbsp (3 oz / 85 g) | Deepens colour & flavour |
| Diced tomatoes with green chilies (Rotel) | 2 × 10 oz / 284 g cans, drained | Use mild or hot to taste |
| Diced tomatoes (plain) | 1 × 14.5 oz / 411 g can, with juice | Adds body |
| Italian seasoning | 1 tsp | Or ½ tsp oregano + ½ tsp basil |
| Celery salt (optional) | ¼ tsp | Boosts savoury depth |
| Egg noodles (wide) | 12 oz / 340 g | GF noodles ok – slightly undercook |
| Sour cream | 1¼ cups | Greek yogurt works |
| Cream cheese, softened | 4 oz / 115 g | Makes noodles velvety |
| Corn‑starch | 1 Tbsp | Keeps sauce creamy, not watery |
| Colby‑Jack cheese, shredded | 2½ cups / 260 g | Part of 3‑cheese blend |
| Cheddar cheese, shredded | 1 cup / 100 g | Sharp flavour |
| Parmesan, grated | ½ cup / 45 g | Umami kick |
| Salt & pepper | to taste | Start with 1 tsp salt, ½ tsp pepper |
| Reserved pasta water | 1½ cups | Secret silkiness |
👉 Need more or less? Use the serving slider on our recipe card and quantities auto‑scale (nutrition too!).
Equipment You’ll Need
- 12‑inch skillet or Dutch oven
- 4‑quart pot for noodles
- 9×13‑inch (23×33 cm) baking dish
- Large mixing bowl
- Whisk & wooden spoon
Step‑by‑Step With Photos
- Pre‑heat oven to 350 °F (175 °C). Grease baking dish.
- Brown beef + aromatics. Heat oil → add onion & beef → cook 8 min, breaking up. Season with salt/pepper.
- Build sauce. Stir in tomato paste & garlic (30 s). Add diced tomatoes, Rotel, Italian seasoning, celery salt. Simmer 5 min until thick.
- Par‑cook noodles. Boil egg noodles exactly 3 min – they’ll finish in oven. Reserve 1½ cups starchy water; drain.
- Creamy noodle layer. Whisk sour cream, cream cheese, corn‑starch & ½ cup pasta water until smooth. Fold in noodles + remaining water.
- Layer. Spread noodles in dish ➜ spoon beef sauce evenly ➜ sprinkle Colby‑Jack, Cheddar & Parm.
- Bake. 25–30 min middle rack until cheese is bubbly & spotty‑brown. Tent with foil if over‑browning.
- Rest. Cool 5 min so layers set, then dig in – stretchy cheese pulls mandatory.
Pro Tips for Perfection
- Creamiest noodles: whisk in hot pasta water – natural emulsifier.
- Boost umami: add 1 tsp Worcestershire or ½ tsp anchovy paste to beef sauce.
- Make‑ahead: assemble (minus final cheese) up to 48 h, refrigerate, then bake +10 min.
- Freezer: wrap tightly un‑baked or baked; thaw 24 h in fridge; bake at 350 °F until 165 °F centre.
- Avoid grease: drain beef if >10 % fat so sauce doesn’t separate.
Flavor Variations & Dietary Swaps
| Variation | Swap | Note |
| Lean Turkey Version | 93 % ground turkey | Add 1 Tbsp olive oil + ½ tsp extra salt for richness |
| Gluten‑Free | GF egg‑style noodles | Under‑cook 1 min; ensure pasta water still starchy |
| Low‑Fat | Light sour cream + Neufchâtel; 1 cup 2 % cheese | Cuts ~110 kcal/serving |
| Spicy Tex‑Mex | Hot Rotel + 1 tsp chipotle powder | Finishing garnish: pickled jalapeños |
| Veggie‑Boost | Add 1 cup diced zucchini & bell pepper to beef | Sauté 3 min before tomatoes |
Storage & Food‑Safety
| Action | Fridge | Freezer |
| Un‑baked, assembled | 2 days | 3 months |
| Baked leftovers | 3–4 days | 3 months |
- Reheat individual slices in microwave (70 % power, 2 min) or covered in 325 °F oven (15 min).
- Always heat to 165 °F (74 °C) internal temperature (per USDA safe‑food guidelines). Link authoritative source in final publish.
Beef Lombardi vs. Other Comfort Casseroles
| Dish | Prep Time | Signature Flavours | Calories / serv | Spice Level |
| Beef Lombardi | 20 min | Tomato‑chili, sour‑cream noodles, Colby‑Jack | ~530 kcal | Mild–Medium |
| Beef Stroganoff Bake | 25 min | Mushroom gravy, paprika, sour‑cream | ~570 kcal | Mild |
| King Ranch Chicken | 30 min | Creamy Tex‑Mex, tortillas, peppers | ~610 kcal | Medium |
Frequently Asked Questions
Can I freeze Beef Lombardi after baking?
Yes – cool completely, slice, wrap in foil + freezer bag. Reheat from frozen at 325 °F for 40–45 min.
Is it spicy?
Using mild Rotel yields a gentle warmth. Omit chilies for zero heat; add chipotle for kick.
Can I use different pasta?
Short shapes (penne, rotini) work; boil 2 min shy of al dente.
How do I avoid watery casserole?
Drain tomatoes well and par‑cook noodles only 3 min; corn‑starch helps bind sauce.
What cheese combo tastes best?
Colby‑Jack for melt + Cheddar for sharpness + Parmesan for savoury depth. Pepper‑Jack or Gouda are delicious swaps.
Beef Lombardi Casserole
Make the creamiest Beef Lombardi Casserole in 45 minutes! Ultra‑cheesy ground‑beef bake with step photos, nutrition panel, freezer & gluten‑free tips.
Ingredients
- 1 lb 450 g lean ground beef
- 1 Tbsp olive oil
- ½ medium yellow onion diced
- 3 garlic cloves minced
- 4 Tbsp 3 oz tomato paste
- 2 × 10 oz cans diced tomatoes with green chilies Rotel, drained
- 1 × 14.5 oz can diced tomatoes with juice
- 1 tsp Italian seasoning + ¼ tsp celery salt optional
- Salt & pepper to taste ≈1 tsp + ½ tsp
- 12 oz wide egg noodles
- 1¼ cups sour cream
- 4 oz cream cheese softened
- 1 Tbsp corn‑starch
- 2½ cups shredded Colby‑Jack
- 1 cup shredded Cheddar
- ½ cup grated Parmesan
- 1½ cups reserved pasta water
Instructions
Prep
- Heat oven to 350 °F (175 °C). Grease a 9×13‑inch dish.
Brown Beef
- Warm oil in skillet, sauté onion 2 min, add beef; cook 8 min, season with salt & pepper.
Build Sauce
- Stir in garlic & tomato paste (30 s). Add both tomatoes, Rotel, Italian seasoning, celery salt. Simmer 5 min.
Cook Noodles
- Boil egg noodles 3 min; reserve 1½ cups starchy water, drain.
Creamy Layer
- Whisk sour cream, cream cheese & corn‑starch with ½ cup pasta water until smooth. Fold in noodles + remaining water.
Assemble
- Spread noodles in dish, top with beef sauce, then cheeses (Colby‑Jack, Cheddar, Parmesan).
Bake
- 25–30 min until cheese is golden‑brown & casserole is bubbling. Rest 5 min, serve hot.
Notes
Nutrition Facts (1/10 of recipe)
- Calories: 530 kcal
- Protein: 28 g
- Carbs: 40 g (2 g fibre)
- Fat: 28 g (14 g sat)
- Cholesterol: 85 mg
- Sodium: 780 mg Values are estimates calculated with lean beef & full‑fat dairy.
