Description
Beef Lombardi Casserole is a hearty and flavorful baked dish featuring layers of seasoned ground beef, macaroni, and a creamy cheese sauce. This comforting casserole combines a savory tomato-based beef mixture with tender elbow macaroni, topped with a blend of cheddar and mozzarella cheeses for a melty finish. Ideal for family dinners, it offers a satisfying mix of textures and rich flavors baked to perfection.
Ingredients
Scale
Beef Mixture
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Casserole Base
- 2 cups cooked elbow macaroni
- 1 cup sour cream
- 1 cup shredded cheddar cheese (divided)
- 1 cup shredded mozzarella cheese
Garnish
- 1/4 cup green onions, sliced
Instructions
- Prepare the Beef Mixture: In a skillet over medium heat, cook ground beef along with chopped onion and minced garlic until the beef is fully browned and the onions are softened. Drain any excess grease from the skillet to keep the dish from becoming too oily.
- Simmer the Sauce: Add the undrained diced tomatoes, tomato sauce, chili powder, paprika, salt, and black pepper to the cooked beef mixture. Stir well and let it simmer on low to medium heat for about 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking and easy cleanup.
- Assemble the Casserole Base: Evenly spread the cooked elbow macaroni across the bottom of the prepared baking dish, forming the base layer for the casserole.
- Layer the Beef Mixture: Spoon the warm beef and tomato mixture evenly over the macaroni layer, spreading it out to cover the pasta completely.
- Add Sour Cream and Cheese Layer: In a small bowl, mix the sour cream with half of the shredded cheddar cheese. Spread this mixture evenly over the beef layer to add creaminess and richness.
- Top with Remaining Cheese: Sprinkle the remaining cheddar cheese and all of the shredded mozzarella cheese evenly over the sour cream layer for a deliciously cheesy top.
- Bake the Casserole: Place the assembled casserole in the preheated oven and bake uncovered for 25-30 minutes or until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with sliced green onions for a fresh touch, then serve warm to enjoy the comforting layers and flavors.
Notes
- For a spicier kick, add diced jalapeños or increase the chili powder.
- You can substitute elbow macaroni with other pasta shapes like penne or rotini.
- Ground turkey or chicken can be used as a leaner alternative to ground beef.
- Leftover casserole stores well in the refrigerator for up to 3 days; reheat thoroughly before serving.
- Using low-fat cheese and sour cream can reduce the calorie content if desired.
