Can I make Beef Lombardi Casserole ahead of time?

Yes! Assemble everything in the baking dish, cover tightly, and refrigerate up to 24 hours . When ready, bake at 350°F until hot and bubbly. If it’s going in cold, you may need an extra 10–15 minutes .

How do I store leftovers?

Store leftovers in an airtight container in the fridge for 3–4 days . Reheat in the microwave or oven. Add a splash of water or milk if it looks a little thick—no big deal.

Absolutely. Bake it, cool completely, then wrap well and freeze for up to 2–3 months . Thaw overnight in the fridge and reheat at 350°F until warmed through.

What can I use instead of Colby Jack cheese?

Cheddar works great, Monterey Jack works great, and a blend works great. (Basically, cheese is here to support your happiness.)

Is the diced tomatoes with chilies spicy?

Usually it’s more “warm and zesty” than truly spicy. If your family is sensitive, use regular diced tomatoes instead. If you love heat, add a pinch of red pepper flakes.

9 Irresistible Beef Lombardi Casserole Ideas

Description

Beef Lombardi Casserole is a cozy, cheesy dinner made with tender noodles, seasoned ground beef, tomatoes, and a creamy sauce. It’s easy, filling, and perfect for busy family nights.

Ingredients

Scale

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 oz each) diced tomatoes with chilies, drained
1/4 teaspoon celery salt
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

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Instructions

Preheat the oven to 350°F and grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add ground beef and onion. Cook until beef is browned and onion is soft. Season with salt and pepper.
Stir in tomato paste, garlic, Italian seasoning, celery salt, and drained tomatoes. Cook for 5 minutes, stirring often.
Boil egg noodles in salted water for 3 minutes. Reserve 2 cups of the cooking water, then drain noodles.
In a bowl, mix sour cream, cream cheese, cornstarch, and 1/2 cup reserved noodle water until smooth.
Add noodles to the baking dish and pour the cream mixture over them. Add more reserved noodle water as needed to coat noodles. Season lightly with salt and pepper.
Spoon beef mixture evenly over the noodles.
Sprinkle shredded cheese on top.
Bake uncovered for 25–30 minutes, until cheese is melted and bubbly. Let rest 5–10 minutes before serving.

Notes

Don’t overcook the noodles—they finish cooking in the oven.

For less heat, use plain diced tomatoes instead of tomatoes with chilies.

Leftovers reheat well and taste even better the next day.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 29 g
Cholesterol: 95 mg