Beef Lombardi Casserole 🍝💖
Ingredients:
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
1 package (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
Directions:
Cook the Beef Mixture: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened.
Add ground beef, salt, and black pepper. Cook until browned, then drain excess fat if needed.
Stir in tomato paste, minced garlic, Italian seasoning, diced tomatoes with chilies, and celery salt. Simmer for 5 minutes, then remove from heat.
Prepare the Pasta: Cook egg noodles according to package instructions. Drain and set aside.
Make the Creamy Mixture: In a medium bowl, whisk together sour cream, softened cream cheese, and cornstarch until smooth.
Assemble the Casserole: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Layer half of the cooked noodles in the dish, followed by half of the beef mixture and half of the creamy mixture. Repeat the layers.
Sprinkle the shredded Colby Jack cheese evenly on top.
Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Let cool for 5 minutes before serving. Enjoy!
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 450 kcal | Servings: 6 servings
Tips:
Use a mix of cheddar and Colby Jack for a sharper cheese flavor.
For extra texture, add crushed crackers or breadcrumbs on top before baking.
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