Beef Lombardi Casserole is creamy sour-cream egg noodles layered under a zesty tomato and ground beef sauce with a little kick from Rotel, then topped with cheddar, Parmesan and mozzarella and baked until bubbly and golden. It is a hearty, crowd-pleasing dinner for a weeknight or a potluck.
How to make beef Lombardi: Brown the beef, simmer it 20 minutes with diced tomatoes, Rotel, tomato paste and seasonings, and toss cooked egg noodles with sour cream. Layer the noodles, then the sauce, top with three cheeses and bake covered at 350°F for 35 minutes and uncovered 5 to 10 more.
Why You’ll Love It
- Creamy and tangy: sour cream noodles under a savory tomato beef sauce.
- A little heat: Rotel tomatoes and green chilies add gentle spice.
- Three cheeses: cheddar, Parmesan and mozzarella melt into a golden top.
- Feeds 6: one 9×13-inch dish, great for sharing.
Ingredient Notes
Ground beef: One pound, browned and drained. Draining keeps the sauce thick instead of greasy.
Tomatoes, Rotel and tomato paste: Diced tomatoes give body, Rotel adds mild green chile heat, and tomato paste makes the sauce rich and thick. Keep the juices from both cans in the sauce.
Egg noodles: A 6-ounce package of medium egg noodles, cooked just to al dente. They soften a little more in the oven.
Sour cream: Stirred into the hot noodles, it makes a creamy, tangy layer that balances the tomato sauce. I toss the noodles while they are still hot so the sour cream coats every strand.
Three cheeses: A cup each of cheddar, Parmesan and mozzarella, mixed together so each bite gets all three.
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Ingredients
- 1 lb ground beef
- 1 can (14.5 oz) diced tomatoes, with juice
- 1 can (10 oz) Rotel diced tomatoes and green chilies, with juice
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 can (6 oz) tomato paste
- 1 package (6 oz) medium egg noodles
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
How to Make Beef Lombardi
1. Heat the oven. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with cooking spray.
2. Brown the beef. In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Check that it reaches 160°F (71°C), then drain the fat.
3. Make the sauce. Stir in the diced tomatoes and Rotel with their juices, the salt, pepper, onion powder, garlic powder and tomato paste.
4. Simmer. Reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens slightly.
5. Cook the noodles. Meanwhile, cook the egg noodles in salted boiling water until al dente. Drain well and transfer them to a large bowl.
6. Add the sour cream. Stir the sour cream into the hot noodles until evenly coated.
7. Layer. Spread the noodles in the baking dish and spoon the meat sauce over them.
8. Add the cheese. Mix the cheddar, Parmesan and mozzarella and sprinkle them evenly over the sauce.
9. Bake. Cover with foil and bake for 35 minutes, until hot and bubbly. Uncover and bake 5-10 minutes more, until the cheese is melted and golden.
10. Rest. Let it rest for about 5 minutes before serving.
Why the Sauce Simmers First
Twenty minutes on the stove turns canned tomatoes into a real sauce. The tomato paste cooks down and deepens, the spices bloom, and the extra liquid from the cans reduces so the casserole is not watery.
That thick sauce sits on top of the noodles instead of soaking into them. When you scoop, you get distinct layers: creamy noodles, savory beef and melted cheese.
I taste the sauce before layering. Rotel and tomato paste vary, and this is the moment to add a pinch more salt or a dash of heat.
Tips for Success
Why is my casserole watery?
The sauce did not simmer long enough, or the noodles were not drained well. Give the sauce the full 20 minutes and drain the noodles thoroughly.
Why are the noodles mushy?
They were fully cooked before baking. Cook them just to al dente, since they soften in the oven.
Why is the sour cream layer lumpy?
The noodles cooled before the sour cream went in. Stir it into the noodles while they are hot.
Variations
- Extra flavor: add a pinch of red pepper flakes or a splash of Worcestershire sauce to the simmering sauce.
- Add onion: cook a diced onion with the beef.
- Cream cheese layer: stir a few ounces of softened cream cheese into the sour cream noodles for extra creaminess.
Storage & Reheating
USDA FSIS says to refrigerate leftovers within 2 hours in shallow, covered containers and use them within 3 to 4 days, or freeze them for 3 to 4 months. Reheat covered until it reaches 165°F in the center.
What to Serve With It
Serve it with garlic bread or cheesy Texas toast and a green salad. For more noodle and beef dinners, try old-fashioned goulash, ground beef stroganoff or Amish ground beef noodle casserole. For other ground beef bakes, there is stuffed pepper casserole and beef and rice casserole.
Frequently Asked Questions
What is beef Lombardi?
A layered casserole of sour cream egg noodles and a tomato ground beef sauce, topped with cheese and baked. The Rotel tomatoes give it a mild, zesty kick.
Can I make it ahead?
Yes. Assemble it, cover it and refrigerate it for up to a day. Bake it covered, adding a few extra minutes since it starts cold, until it is hot and bubbly.
Can I use a different pasta?
Yes. Rotini, penne or small shells work in place of egg noodles; cook them just to al dente.
Final Notes
Give the sauce its full simmer and keep the noodles al dente. If you have a question or make it, tell me how it turned out in the comments.
Beef Lombardi Casserole
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Ingredients
- 1 lb ground beef
- 1 can diced tomatoes 14.5 oz, with juice
- 1 can Rotel diced tomatoes and green chilies 10 oz, with juice
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 can tomato paste 6 oz
- 1 package medium egg noodles 6 oz
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray and set it aside.
- In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Verify it reaches 160°F (71°C) with a food thermometer, then drain excess fat.
- Stir in the diced tomatoes with juice, Rotel diced tomatoes and green chilies with juice, salt, black pepper, onion powder, garlic powder, and tomato paste. Mix well to combine.
- Reduce the heat to low and let the sauce simmer for 20 minutes, stirring occasionally, until the flavors meld together and the sauce thickens slightly.
- Meanwhile, bring a large pot of salted water to a boil. Add the medium egg noodles and cook according to package directions until al dente. Drain the noodles well and transfer them to a large mixing bowl.
- Add the sour cream to the hot noodles and stir until the noodles are evenly coated.
- Spread the sour cream-coated noodles evenly across the bottom of the prepared baking dish. Spoon the meat sauce over the noodles, spreading it out with a spatula to ensure it’s evenly distributed.
- In a small bowl, mix together the shredded cheddar cheese, grated Parmesan cheese, and shredded mozzarella cheese. Sprinkle the cheese mixture evenly over the top of the meat sauce.
- Cover the baking dish with aluminum foil and bake for 35 minutes, or until the casserole is hot and bubbly. Remove the foil and bake for an additional 5-10 minutes to allow the cheese to melt completely and turn golden brown.
- Remove the casserole from the oven and let it rest for about 5 minutes before serving. Serve hot with garlic bread, a fresh green salad, or steamed vegetables.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
I think the recipe is wrong. It calls for 6 ounces of egg noodles for 6 people. The recipes is tasty put I used 12 ounces of noodles