Description
This hearty Beef Lombardi recipe combines lean ground beef simmered with savory spices and tomato paste, folded into partially cooked egg noodles and a creamy cheese mixture, then baked to bubbly perfection with melted Colby Jack cheese on top. Perfect for a comforting family dinner, this one-dish casserole offers rich flavors balanced by a creamy texture and a nice cheesy crust.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 lb lean ground beef
- ½ onion, chopped
- 3 cloves garlic, minced
Seasonings and Sauces
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 tablespoons (3 oz) tomato paste
- 1 teaspoon Italian seasoning
- 3 (10 oz) cans diced tomatoes & chilies (like Ro-Tel), drained
- ¼ teaspoon celery salt
Pasta and 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
Instructions
- Preheat and Brown Beef: Preheat your oven to 350°F (175°C). Heat olive oil in a large skillet over medium heat. Add chopped onion and ground beef, cooking until the beef is browned and onions are softened, about 8-10 minutes. Season with salt and pepper to enhance the flavors.
- Make Sauce: Stir in tomato paste, minced garlic, Italian seasoning, celery salt, and the drained diced tomatoes with chilies. Cook the mixture for about 5 minutes, stirring frequently, until some of the liquid reduces and the sauce thickens slightly.
- Cook Noodles: While the beef sauce is simmering, bring a large pot of salted water to a boil. Add the egg noodles and cook for only 3 minutes to keep them slightly undercooked. Drain the noodles, reserving 2 cups of the cooking water for later use.
- Make Cheese Mixture: In a mixing bowl, whisk together sour cream, softened cream cheese, cornstarch, and ½ cup of the reserved noodle water until smooth and fully combined. Stir in the partially cooked noodles along with the remaining reserved noodle water to create a creamy noodle mixture.
- Assemble and Bake: Grease a 9×13 inch baking dish and pour in the noodle and cheese mixture. Season it lightly with salt and pepper. Evenly spread the beef sauce mixture over the noodles, then sprinkle the shredded Colby Jack cheese on top. Bake in the preheated oven for 25-30 minutes, until the cheese is melted, bubbly, and beginning to turn golden brown.
Notes
- Do not fully cook the egg noodles before baking; slightly undercooking prevents them from becoming mushy after baking.
- Draining the canned tomatoes and chilies helps prevent excess liquid in the casserole.
- You can substitute Colby Jack cheese with mozzarella or a mild cheddar for different flavor profiles.
- Make sure the cream cheese is softened for easier mixing into the sour cream.
- Reserve the noodle cooking water to add moisture and help blend the cheese mixture smoothly with the noodles.
- This dish can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking cold.
