Description

Beef Lombardi is a hearty and comforting baked casserole featuring browned lean ground beef cooked with tomatoes and spices, combined with creamy sour cream and cream cheese-coated egg noodles, then topped with melted Colby Jack cheese. This flavorful dish is perfect for a family meal and offers a satisfying blend of savory beef sauce, tender noodles, and rich cheesy goodness.

Ingredients

Scale

Beef Mixture

1 tablespoon olive oil
1 lb lean ground beef
½ onion, chopped
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons (3 oz) tomato paste
3 cloves garlic, minced
1 teaspoon Italian seasoning
3 (10 oz) cans diced tomatoes & chilies (like Ro-Tel), drained
¼ teaspoon celery salt

Noodles & Cheese Mixture

1 (12 oz) package egg noodles
1 ¼ cups sour cream
4 oz cream cheese, softened
1 tablespoon cornstarch
2 ½ cups shredded Colby Jack cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Brown Beef: Preheat the oven to 350°F (175°C). Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and lean ground beef, cooking until the beef is browned and onions are softened, about 8-10 minutes. Season the mixture with salt and black pepper to taste.
Make Sauce: Stir in the tomato paste, minced garlic, Italian seasoning, celery salt, and drained diced tomatoes & chilies. Continue cooking the mixture for about 5 minutes, stirring often, until the liquid begins to reduce and the sauce thickens slightly.
Cook Noodles: While the beef sauce is cooking, bring a large pot of salted water to a boil. Add the egg noodles and cook for only 3 minutes to keep them slightly underdone. Drain the noodles, reserving 2 cups of the cooking water.
Make Cheese Mixture: In a mixing bowl, whisk together the sour cream, softened cream cheese, cornstarch, and ½ cup of the reserved noodle water until smooth and well combined. Stir in the cooked noodles and then incorporate the remaining reserved noodle water to loosen the mixture as needed.
Assemble and Bake: Lightly grease a 9×13 inch baking dish. Pour the noodle and cheese mixture into the dish and season with salt and pepper. Evenly spread the prepared beef sauce over the noodles. Top the casserole with shredded Colby Jack cheese. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on top.

Notes

Cooking the noodles for only 3 minutes ensures they stay firm and do not become mushy during baking.
Using diced tomatoes with chilies adds a mild spicy kick but can be adjusted according to your heat preference.
For a creamier texture, ensure the cream cheese is softened before mixing.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
To reduce sodium, use low-sodium canned tomatoes and adjust salt accordingly.