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.
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- 1/3 cup chopped onion
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoons tomato paste
- 3 garlic cloves, minced
- 3 (10-ounce) cans Ro-tel Original Diced Tomatoes & Green Chilies, drained
- 1 pkg. (12 oz) wide egg noodles
- 1 1/4 cups sour cream
- 4 ounces cream cheese, softened
- 1 tablespoon cornstarch
- 2 to 2 1/2 cups Colby jack cheese
- Adjust oven rack to middle position and heat oven to 350 degrees F. Grease 13 by 9-inch baking dish.
- Heat oil in a large nonstick skillet over medium-high heat. Add beef, onion, salt, and pepper and cook, breaking up pieces with spoon, until beef is cooked through, about 8 minutes.
- Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until most liquid has evaporated, 3 to 5 minutes. Remove from heat and set aside.
- Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, for 3 minutes. Reserve 2 cups cooking water, then drain noodles.
- Whisk sour cream, cream cheese, cornstarch, and 1/2 cup of the reserved cooking water together in the now-empty pot until smooth (or you can use a bowl). Stir in noodles, remaining 1 1/2 cups cooking water, and 3/4 teaspoon salt.
- Spread noodle mixture in even layer in prepared baking dish. Spread beef mixture evenly over noodles. Sprinkle Colby Jack evenly over top.
- Bake until bubbling around edges and cheese is spotty brown, 25 to 30 minutes. Let cool for 5 to 10 minutes. Enjoy!
Recipe Source: Adapted slightly from Cook’s Country Magazine April/May 2016