Beef Lombardi Casserole is comfort food at its best! Ground beef, cheese, sour cream, tomatoes, egg noodles . . . it’s delicious as it sounds. So simple to make and can be made ahead of time.
If you’re looking for some comfort food about now, then you’ve come to the right place today. This Beef Lombardi Casserole isn’t fancy, and it might not be the prettiest looking dish, but it’s good, really good! It’s comfort food through and through and I don’t know about you, but I can always use comfort food. Especially the past couple weeks as I’ve watched two friends lose loved ones . . . it’s been heartbreaking. So yes, comfort food is definitely needed around here.
Ground beef, tomatoes, noodles, cheese, sour cream – sounds pretty good to me. This is also a super easy weeknight meal and who doesn’t love that?
A few tips/thoughts about this dish:
- The original recipe calls for 12 ounces of wide egg noodles, but I like to only use about 9 to 10 ounces when I make this. I like the meat to noodle ratio to be a little higher on the meat side. If you’re one of those individuals who wants more noodles, then use the full 12 oz. You really can’t go wrong either way.
- When you boil the egg noodles, be sure and follow the instructions in the recipe below and not on the noodle package. You only want to boil them for three minutes rather than the suggested time on the package. This will help the noodles from becoming too mushy. They will finish cooking in the creamy sauce in the oven.
- I like to use a baking dish I have that is more on the “smaller” side of being a 9×13-inch pan. It’s slightly deeper and isn’t as long so the ayers seem to be a little thicker which I love (hopefully that makes sense). If you only have a regular 9×13, that is perfectly fine, use that.
There is just a bit of a kick from the Ro-tel tomatoes. If you’re worried about that, you could use the mild Ro-tel tomatoes, or use one or two cans of the mild and the rest original.
Yes it can be fully assembled minus the Colby jack cheese. Cover it with foil and refrigerate it for up to 24 hours. To serve it, sprinkle with the Colby Jack and increase the baking time by about 10 to 15 minutes.
If you don’t love sour cream or want to make this a little healthier, then go ahead and use plain Greek yogurt instead.
A green salad and some crusty bread are delicious sides to go along with this casserole. Fresh fruit, and corn on the cob would also be delicious.
Recipe Source: Adapted slightly from Cook’s Country Magazine April/May 2016