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.