Beef Lombardi Casserole with Creamy Egg Noodles

Beef Lombardi Casserole

Beef Lombardi Casserole has three layers: egg noodles coated with sour cream and cream cheese, a mild tomato-beef sauce, and a melted cheddar-mozzarella topping. It comes out of the oven in hearty, scoopable portions rather than neat slices.

Drain the diced tomatoes and simmer the beef sauce until thick before assembling the dish. That keeps excess liquid out of the noodle layer, while cooking the noodles just to al dente helps them stay tender through baking.

Ingredients for Beef Lombardi Casserole

Makes 8 servings.

• 12 ounces wide egg noodles (340g)
• 1 1/2 pounds lean ground beef (680g)
• 1 medium yellow onion, finely diced (150g)
• 3 garlic cloves, minced
• 1 tablespoon olive oil, as needed
• 2 tablespoons tomato paste (30g)
• 1 can (15 ounces) tomato sauce (425g)
• 1 can (14 to 15 ounces) plain diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt, divided, plus more for the noodle water
• 1/2 teaspoon black pepper
• 4 ounces cream cheese, softened (115g)
• 1 cup sour cream (230g)
• 2 cups shredded sharp cheddar (225g)
• 1 cup shredded mozzarella (110g)

Optional: 1 to 2 tablespoons chopped fresh parsley for serving. For a spicier version, replace the plain diced tomatoes with a drained 14- to 15-ounce can of diced tomatoes with green chiles.

How to Make Beef Lombardi Casserole

1. Prepare the dish. Preheat the oven to 350°F (175°C) and lightly grease a 9-by-13-inch baking dish.
2. Cook the noodles. Boil the egg noodles in salted water according to the package directions, stopping when they are al dente and still have a slight bite. Drain well; they will cook further in the oven.
3. Brown the beef. Meanwhile, cook the ground beef and onion in a large skillet over medium heat for 8 to 10 minutes, breaking up the beef, until it is browned and the onion is soft. Add the garlic near the end and cook briefly. Drain any fat that pools in the skillet. If the beef is very lean and the onion sticks, add the olive oil as needed.
4. Simmer the sauce. Stir in the tomato paste, tomato sauce, drained diced tomatoes, Italian seasoning, 1/2 teaspoon of the salt, and the pepper. Simmer over medium-low heat for 8 to 10 minutes, stirring occasionally, until the sauce is thick and spoonable, with no watery liquid pooling in the skillet.
5. Coat the noodles. Stir the softened cream cheese, sour cream, and remaining 1/2 teaspoon salt together until smooth. Fold in the drained noodles until evenly coated.
6. Layer the casserole. Spread the creamy noodles in the prepared dish. Spoon the tomato-beef sauce evenly over them, then scatter the cheddar and mozzarella across the top.
7. Bake uncovered. Bake for 25 to 30 minutes, starting to check around 25 minutes. The cheese should be melted and bubbling at the edges, with a few golden-brown spots, and the center should be hot. If the cheese browns before the center is hot, loosely cover the dish and continue baking.
8. Rest and serve. Let the casserole rest for 5 minutes so the layers settle slightly. Serve in generous scoops, with the noodles, beef, tomatoes, and cheese visible together. Sprinkle with parsley, if using.

How to Keep the Casserole from Getting Watery

Drain the diced tomatoes before adding them to the beef, and simmer the sauce until it holds together on a spoon rather than running like soup. A wide skillet gives excess moisture room to evaporate. Drain the noodles well, too; this method does not use reserved noodle water.

Make-Ahead Instructions

Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking. A chilled casserole will need longer than the 25- to 30-minute fresh-bake window. Check that the center is hot, not just the edges, and loosely cover the dish if the cheese browns too quickly.

Serving, Storage, and Reheating

Serve warm with a green salad or a simple vegetable side. For a stovetop pasta dinner with a similar tomato-beef combination, try Creamy Beef and Shells. For another baked option, see Ground Beef and Rice Casserole.

Refrigerate leftovers promptly in an airtight container for up to 4 days. Do not leave the casserole at room temperature for more than 2 hours. Reheat individual portions in the microwave or a larger amount in the oven until they reach 165°F (75°C).

Cooked or uncooked portions can be wrapped well and frozen for up to 3 months. An assembled casserole baked from frozen will take substantially longer: bake at 375°F (190°C) for about 60 to 75 minutes, until hot in the center. Cover loosely if the cheese browns too quickly.

Nutrition

Approximate nutrition per serving, based on 8 servings: 580 calories, 37g protein, 34g fat, and 43g carbohydrates. Approximate nutrition per 100g: 150 calories, 10g protein, 9g fat, and 11g carbohydrates. Values will vary with the ingredients used and the size of each serving.