Beef Lombardi Casserole

This Beef Lombardi Casserole combines tender egg noodles, seasoned ground beef, and a luxuriously creamy sauce that’ll make your taste buds dance with joy.

What makes this casserole truly special is its perfect balance of textures and flavors – from the melty Colby Jack cheese crust to the rich, tomato-infused beef layer, all wrapped up in silky noodles and a velvety cream sauce. It’s like a hug in casserole form!

Ingredients

For the Beef Layer:

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1/2 onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 3 cans (10 ounces each) diced tomatoes with chilies, drained
• 1/4 teaspoon celery salt

For the Noodle Layer:

• 12 ounces egg noodles
• 1 1/4 cups sour cream
• 4 ounces cream cheese, softened
• 1 tablespoon cornstarch
• 2 1/2 cups Colby Jack cheese, shredded

Steps

1. Preheat oven to 350°F (175°C). Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering but not smoking.
2. Brown beef and onions for 8-10 minutes, breaking meat into small crumbles with a wooden spoon. Look for well-browned meat and translucent onions. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
3. Add tomato paste, garlic, seasonings, and tomatoes. Cook for 5 minutes, stirring frequently. Sauce should thicken slightly and turn deep red. Don’t rush this step – it develops crucial flavors.
4. Boil noodles for exactly 3 minutes – they’ll finish cooking in the oven. IMPORTANT: Reserve 2 cups pasta water before draining. Undercooked noodles now prevent mushiness later.
5. Whisk sour cream, cream cheese, cornstarch, and 1/2 cup reserved water until completely smooth. No lumps should remain – this ensures even sauce distribution.
6. Combine noodles with remaining water and cream mixture. Transfer to greased 9×13-inch baking dish. Season with salt and pepper.
7. Layer beef mixture evenly over noodles, using a spatula to spread to edges. Any gaps will result in dry spots.
8. Top with cheese and bake for 25-30 minutes at 350°F (175°C) until cheese is golden brown and edges bubble. Let rest 10 minutes before serving.

Smart Swaps

• Use Greek yogurt instead of sour cream (1:1 ratio) for extra protein
• Substitute whole wheat egg noodles to increase fiber
• Try ground turkey to reduce fat while maintaining moisture

Make It Diabetes-Friendly

• Use Dreamfields pasta to reduce net carbs by 25%
• Replace regular cream cheese with Neufchâtel cheese (1/3 less fat)
• Reduce portion size to 1 cup (approximately 30g carbs)
• Serve with roasted vegetables to add fiber and slow glucose absorption

Pro Tips

• Don’t skip the cornstarch – it prevents sauce separation
• Let casserole rest for 10 minutes before serving to set properly
• Use freshly grated cheese for better melting
• Store leftovers up to 3 days in an airtight container