Beef Lombardi Casserole
A comforting casserole packed with hearty ground beef, creamy cheeses, and egg noodles, perfect for family dinners or potlucks.
Ingredients
Main Ingredients
- 1 lb lean ground beef or ground turkey/chicken Choose based on your preference.
- 1 14.5 oz can diced tomatoes
- 1 10 oz can diced tomatoes and green chiles (like Rotel)
- 1 6 oz can tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 12 oz package egg noodles
- 1 cup sour cream or plain Greek yogurt Adds creaminess.
- 2 cups shredded cheddar cheese
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
Preparation and Cooking
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- In a skillet over medium-high heat, cook the ground beef until browned and crumbly, then drain any excess fat.
- Add the diced tomatoes (with green chiles) and tomato paste to the skillet, followed by the garlic powder, onion powder, salt, and black pepper. Simmer for 15-20 minutes, stirring occasionally.
- While the beef mixture simmers, cook the egg noodles according to package instructions until al dente. Drain and mix with sour cream or Greek yogurt.
- Spread the creamy noodles in the bottom of the greased baking dish. Layer the beef mixture over them, then sprinkle the shredded cheeses on top.
- Bake for 20-25 minutes, until the casserole is hot, bubbly, and the cheese is golden brown. Let it stand for 5 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for 2-3 months. Reheat in the microwave or oven.