Beef Lombardi Casserole

If Beef Lombardi Casserole sounds like something you’d order at a fancy little bistro… but you’re actually standing in your kitchen wearing leggings and side-eyeing the laundry pile—hi, welcome, you’re my kind of person. This is the kind of warm, bubbly, cheesy dinner that feels like a hug in a 9×13 dish. It’s comforting, a little zesty, and absolutely perfect for busy weeknights, potlucks, or those “I need something everyone will eat without negotiating” evenings.

And yes, this is Beef Lombardi Casserole magic—simple steps, everyday ingredients, and a final result that makes people wander into the kitchen asking, “What smells so good?”

Why You’ll Love This Beef Lombardi Casserole

• Weeknight-friendly comfort food: You’ll do a little stovetop work, then the oven does the rest.
• Cheesy top, creamy middle, hearty beef: Basically a casserole love story.
• Great for leftovers: It reheats like a dream (hello, lunch you don’t have to think about).
• Feeds a crowd: Or feeds your family and your future self.

This is one of those dishes that looks like you worked harder than you did—and I fully support that kind of cooking strategy.

Ingredients You’ll Need

Here’s what goes into your casserole:

• 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

Quick note from my kitchen to yours: softening cream cheese is a lot easier if you take it out when you start cooking the beef. If you forget (because… life), microwave it for 10–15 seconds. No judgment.

How to Make Beef Lombardi Casserole Step-by-Step

1) Get set up

Preheat your oven to 350°F. Grease a deep-sided 9×13 baking dish (because nobody wants to chisel casserole out later).

Place a large skillet over medium heat and warm the olive oil.

2) Brown the beef and onions

Add the chopped onion and ground beef to the skillet. Cook for 8–10 minutes, breaking up the beef as it browns, until it’s no longer pink and the onions look soft and translucent.

Season with salt and pepper.

Kitchen reality check: if there’s a lot of grease, drain it. Lean beef usually behaves, but some days it decides to be dramatic.

3) Add the flavor boosters

Stir in:

• tomato paste
• minced garlic
• Italian seasoning
• celery salt
• drained diced tomatoes with chilies

Cook for about 5 more minutes, stirring often, until the mixture reduces just a bit and smells like you know what you’re doing.

4) Par-cook the noodles

While the beef cooks, bring a large pot of water to a boil. Add the egg noodles and cook them for just 3 minutes—they’ll finish cooking in the oven, so don’t let them get too soft now.

Before draining, reserve about 2 cups of that starchy noodle water. (This is casserole gold. Don’t skip it.)

Drain the noodles.

5) Make the creamy mixture

In a mixing bowl, whisk together:

• sour cream
• softened cream cheese
• cornstarch
• ½ cup reserved noodle water

Whisk until smooth and creamy. If it looks a little lumpy at first, keep whisking—it’ll come together. (Casseroles are forgiving. Unlike some group chats.)

6) Combine the noodles

Add the partially cooked noodles into the baking dish. Pour the cream mixture over them.

Now add the remaining reserved noodle water a little at a time (up to what you reserved) so everything is coated and saucy—not soupy, just comfortably creamy.

Season again lightly with salt and pepper to taste.

7) Layer it up

Spoon the beef mixture evenly over the noodles. Spread it out with the back of a spoon so every bite gets a little of that savory tomato-beef goodness.

8) Cheese + bake

Sprinkle Colby Jack cheese all over the top. Be generous—this is not the moment for restraint.

Bake for 25–30 minutes, until the cheese is bubbly and just starting to brown in spots.

Let it sit for 5–10 minutes before serving. This helps it set up so you’re scooping hearty squares instead of casserole lava.

My Best Tips for Casserole Success

• Drain those tomatoes well. Too much liquid can make the layers watery. I like to let them sit in a strainer while I brown the beef.
• Don’t overcook the noodles. Three minutes feels wrong… but it’s right. They finish in the oven and soak up flavor.
• Use room-temp dairy. Sour cream and cream cheese blend smoother when they aren’t ice-cold.
• Want it extra melty? Mix a handful of the shredded cheese into the noodle layer and keep the rest on top. Two-cheese strategy. Highly recommended.
• Serving tip: A simple green salad or steamed broccoli balances the richness—because we’re adults and we pretend balance is our thing.

A Little Story From My Kitchen

The first time I made Beef Lombardi Casserole, I was in one of those “everyone is hungry right now” moments—where the kitchen feels like a pit stop during a race. I needed something hearty, something that didn’t require fancy steps, and something that would keep the family from rummaging for snacks five minutes after dinner.

This casserole saved the day. It came out bubbling, cheesy, and honestly smelled like comfort itself. The best part? The next day, the leftovers were even better (which felt like winning a small but important life lottery).

FAQs About Beef Lombardi Casserole

Serve It Up and Enjoy the Magic

There’s just something special about pulling a bubbling dish out of the oven and knowing dinner is handled. Beef Lombardi Casserole is creamy, hearty, and just the right amount of cozy—like comfort food with a little swagger. If you make it, don’t be surprised if someone asks for seconds… or if you “accidentally” guard the last serving for tomorrow’s lunch.

Because honestly? That’s the real magic of Beef Lombardi Casserole.

Keep the Comfort Going (You’ll Love These Too)

If Beef Lombardi Casserole just hit the spot—warm, cheesy, and the kind of dinner that makes everyone magically appear in the kitchen—don’t stop here. These cozy, family-friendly favorites have the same “hug in a dish” energy (and they’re just as weeknight-approved):

• Creamy Parmesan Garlic Beef Bowtie Pasta — rich, creamy, and full of beefy comfort (the pasta kind of disappears fast… consider yourself warned).
• Skillet Beef Stroganoff Tortellini — creamy, hearty, and perfect when you want dinner to feel extra cozy without a ton of fuss.
• Garlic Beef Pasta — simple, savory, and packed with bold garlic flavor for those “I need dinner NOW” nights.
• Beef and Rotini in Garlic Parmesan Sauce — cheesy, saucy, and totally kid-approved (even picky eaters tend to surrender).

If you make Beef Lombardi Casserole, I’d love to hear how it turned out—scroll down and leave a ⭐⭐⭐⭐⭐ star review and a quick comment. Your feedback helps other home cooks pick their next dinner win!

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