Description
A hearty and comforting Beef Lombardi Casserole that combines seasoned ground beef, tomatoes with chilies, and tender egg noodles, all blanketed in a creamy cheese topping. This crowd-pleasing dish delivers rich flavors with a hint of spice for a satisfying family meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 3 cans (10 ounces each) diced tomatoes with chilies, drained
- 1/4 teaspoon celery salt
- 1 package (12 ounces) egg noodles
- 1 1/4 cups sour cream
- 4 ounces cream cheese, softened
- 1 tablespoon cornstarch
- 2 1/2 cups Colby Jack cheese, shredded
Instructions
- Prepare Oven and Skillet: Preheat the oven to 350 degrees Fahrenheit. Heat olive oil in a large skillet over medium heat. This step lays the foundation for your casserole, ensuring proper cooking temperature for both the stovetop preparation and the final bake.
- Brown the Beef: Add ground beef and chopped onion to the skillet. Cook for about 8-10 minutes until the beef is well-browned and onions are translucent. Season with salt and pepper. Properly browning the meat develops a rich flavor base that will enhance the entire dish.
- Enhance Flavors: Stir in tomato paste, garlic, Italian seasoning, celery salt, and drained diced tomatoes with chilies. Cook for another 5 minutes, stirring frequently. This step builds layers of flavor as the seasonings bloom in the heat and the tomato paste caramelizes slightly.
- Cook Noodles: In a large pot of boiling water, cook egg noodles for 3 minutes. Reserve 2 cups of noodle water, then drain. Partially cooking the noodles allows them to finish cooking in the casserole while absorbing the savory flavors of the other ingredients.
- Make Cream Mixture: In a mixing bowl, combine sour cream, cream cheese, cornstarch, and 1/2 cup reserved noodle water. Whisk until smooth. This creates a luscious, creamy binding agent that will keep the casserole moist and add richness to every bite.
- Combine Ingredients: Add partially cooked noodles and remaining noodle water back into the pot. Transfer to a greased 9×13 inch baking dish. Adjust seasoning with salt and pepper. The starchy pasta water helps create cohesion between the noodles and sauce.
- Assemble Casserole: Spread beef mixture evenly over noodles. Smooth with the back of a spoon. This layering technique ensures that every serving contains the perfect balance of noodles and meat sauce.
- Bake: Top with shredded Colby Jack cheese. Bake in the preheated oven for 25-30 minutes, until cheese is bubbly and slightly browned. The final baking process melds all the flavors together while creating an irresistible golden cheese topping.
Notes
- For best results, shred your own cheese rather than using pre-shredded varieties, as freshly shredded cheese melts more smoothly.
- The casserole can be assembled up to 24 hours in advance and refrigerated before baking.
- If you prefer less heat, substitute regular diced tomatoes for the tomatoes with chilies.
- This dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For added flavor, consider topping with fresh chopped parsley or green onions before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main-course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg