🥘 Beef Lombardi Casserole

A rich, cheesy, and comforting baked pasta casserole made with seasoned ground beef,
tender egg noodles, creamy tomato sauce, and a generous layer of melted cheese.
Perfect for family dinners, potlucks, or meal prep!

Ingredients

• 12 oz egg noodles
• 1 lb ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 (14 oz) can diced tomatoes, drained
• 1 (10 oz) can diced tomatoes with green chilies (such as Rotel), drained
• 1 (6 oz) can tomato paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon sugar (optional)
• 1 cup sour cream
• 4 oz cream cheese, softened
• 2 cups shredded Cheddar cheese
• 1½ cups shredded mozzarella cheese
• Fresh parsley (optional, for garnish)

Instructions

1. Cook the Pasta:
   Boil salted water and cook egg noodles until al dente. Drain and set aside.
2. Prepare the Beef Sauce:
   Brown ground beef in a skillet over medium heat. Drain excess fat.
   Add onion and cook 3–4 minutes. Stir in garlic and cook 30 seconds.

   Mix in diced tomatoes, tomatoes with green chilies, tomato paste, salt, pepper,
   Italian seasoning, and sugar. Simmer 8–10 minutes until slightly thickened.

3. Make the Creamy Layer:
   In a bowl, combine sour cream and cream cheese until smooth.
4. Assemble the Casserole:
   Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

   Layer:

   • Half of the noodles
   • Half of the sour cream mixture
   • Half of the beef sauce
   • 1 cup Cheddar cheese

   Repeat layers and top with remaining Cheddar and all mozzarella cheese.

5. Bake:
   Bake uncovered for 30–35 minutes until cheese is melted and bubbly.
6. Serve:
   Let rest 5–10 minutes before serving. Garnish with fresh parsley if desired.

Tips & Variations

• Substitute ground turkey for a lighter version.
• Add mushrooms or bell peppers for extra vegetables.
• Add red pepper flakes for spice.
• Freeze up to 3 months for convenient meal prep.