I cannot get enough of this Beef Lombardi Casserole. I just love everything about it. The tasty layers are amazing. The creamy pasta base, the meaty center and the cheesy top are always the perfect pasta dinner combination except this is all in one! Definitely different! Always delicious!
Beef Lombardi Casserole should be on your bucket list! This casserole is that delicious! Use your favorite ground meat, veggies and cheese! You have so much flexibility when you create your own version of this Beef Lombardi Casserole!
Whenever I am in the mood for pasta this recipe is my go to. I can’t get enough of the cheesy, creamy sauce that surrounds the pasta. I also love the meaty layer. No matter which meat or vegetables I use. This is total comfort food to me and it might just be for you too!
Have a look at our Beef Lombardi Casserole video! I think you will be glad you did!0
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 1/2 pound mushrooms, sliced
- 1/4 cup tomato paste or 4 tablespoons
- 2 tablespoons garlic, minced
- 1 can (28 oz) diced tomatoes
- 1 cup peppers, chopped
- 8 cups wide egg noodles
- cooking water
- 1 1/4 cups sour cream
- 4 ounces cream cheese, softened
- 1 tablespoon cornstarch
- 5 green onions, thinly sliced
- 2 1/2 cups cheese, shredded
Preheat your oven to 350 degrees. Prepare a 13 x 9 inch pan with cooking spray and set aside. In a large skillet heat oil until it shimmers or a drop of water flicked in it dances. Add mushrooms and cook until mushrooms are tender. Drain and set aside. Add beef and onions and cook until beef is no longer pink. Return to skillet. Add mushrooms back to skillet. Add tomato paste and garlic. Stir until combined. Add tomatoes and cook uncovered, until reduced, about 20 minutes. Add peppers. Remove from heat and set aside.
In the meantime bring salted water to boil in the large pot. Add noodles and cook, stirring frequently, for 3 minutes. Reserve 2 cups of the cooking water and allow noodles to drain in a collander in the sink.
Using a large bowl, combine sour cream, cream cheese, cornstarch, and only 1/2 cup of the cooking water you set aside. Whisk until blended together. Throw in green onions, cooked noodles, remaining 1 1/2 cups cooking water, and 1 teaspoon salt. Stir until incorporated.
Next, you need to grab your prepared pan. Spread your noodle mixture, as evenly as possible, in an even layer in your prepared pan. Spread beef mixture evenly over top of the noodles. Sprinkle shredded cheese on top. Bake until casserole is bubbling around the edges and cheese is starting to brown, between 25 and 30 minutes. Broil for a moment or two to brown cheese further if desired. Let stand for 15 minutes before slicing and serving.
I believe this recipe has been adapted from America's Test Kitchen or Cooks Country.