Beef Lombardi Casserole

Alright, this Beef Lombardi casserole? It’s rich, cheesy, and full of bold, comforting flavor in every bite. Layers of ground beef, pasta, tomato sauce, and creamy cheese make it the ultimate cozy dinner.

I first made it on a cold night when everyone was hungry and I needed something hearty. Browned the beef, stirred in tomatoes and seasoning, then layered it with noodles, sour cream, and shredded cheese. Baked it until bubbly and golden—and yeah, it disappeared fast.

It’s kind of like lasagna meets baked ziti, but easier and just as delicious. Perfect for weeknights, leftovers, or feeding a hungry crowd. Let’s get it in the oven—this one’s a keeper.

Why You’ll Love This Recipe

• Perfectly Balanced Layers: You get tender pasta, savory beef sauce, and creamy tang from sour cream, all topped with bubbly cheese. Each bite is hearty and flavorful.
• Freezer-Friendly: One of the best things about this casserole is how well it stores. You can make it ahead, freeze it, and bake it straight from frozen.
• Family Favorite: With simple flavors and familiar textures, even picky eaters tend to go back for seconds.
• Flexible Ingredients: Easy to adapt to what you have in your pantry—use turkey, different cheeses, or whole-wheat pasta without sacrificing taste.
• Reliable Results: The structure of the dish is forgiving, so even novice cooks can make it with confidence.

What You Need to Know Before You Start

Prep & Cook Time:

• Prep Time: 20–25 minutes
  (includes cooking the noodles and preparing the beef sauce)
• Cook Time: 40 minutes
  (30 minutes covered, 10 minutes uncovered)
• Total Time: Approximately 1 hour 5 minutes

Serving Yield:

This recipe yields 8 large portions or up to 10 smaller servings. It’s enough to feed a family with leftovers for lunch the next day, or to serve a small crowd with a side salad and bread.

Skill Level:

Beginner to Intermediate.
There are no advanced techniques here. The hardest part is timing the pasta and sauce so they come together without overcooking. As long as you follow the sequence, you’ll be fine.

Required Kitchen Tools

Before you begin, gather the tools you’ll need:

• Large Skillet or Sauté Pan: To brown the meat and simmer the sauce.
• Large Pot: For boiling the egg noodles.
• Colander: For draining the cooked noodles.
• Mixing Bowls: One for the sour cream and cheese mixture.
• 9×13-inch Baking Dish: Glass or ceramic preferred for even baking.
• Aluminum Foil: To cover the casserole during the first part of baking.
• Wooden Spoon or Silicone Spatula: For stirring meat and sauce without scratching pans.
• Measuring Cups & Spoons: For accurate seasoning and layering.

Ingredients for Beef Lombardi Casserole

Here’s a closer look at what makes this dish so satisfying:

• 1 lb lean ground beef (or substitute ground turkey/chicken):
  The beef is the core of the savory sauce, bringing richness and flavor. Use 85–90% lean for the best texture without too much grease.
• 1 (14.5 oz) can diced tomatoes:
  Adds body, acidity, and small tomato chunks that round out the sauce.
• 1 (10 oz) can diced tomatoes with green chiles (e.g., Rotel):
  This ingredient adds mild heat and complexity. If you prefer a milder flavor, use another can of plain diced tomatoes.
• 1 (6 oz) can tomato paste:
  Thickens the sauce and adds a deep, concentrated tomato flavor.
• 1 teaspoon garlic powder:
  Provides a steady garlicky note throughout the casserole.
• 1 teaspoon onion powder:
  Adds depth and balances the acidity from the tomatoes.
• 1 teaspoon salt + ½ teaspoon black pepper:
  Essential for seasoning the beef mixture and highlighting all the ingredients.
• 12 oz wide egg noodles:
  These hold sauce well and maintain their texture when baked. Cook just until al dente to prevent mushiness.
• 1 cup sour cream (or plain Greek yogurt):
  This creamy layer creates a soft, tangy contrast to the meat and noodles.
• 2 cups shredded cheddar cheese:
  Choose sharp cheddar for a stronger bite, or mild if you want it more subtle. Melts nicely and brings color.
• 1 cup shredded mozzarella cheese:
  For that classic melt and stretch factor. Helps bind the top layer.
• 1 cup grated Parmesan cheese:
  Adds nuttiness and saltiness to the cheesy topping.

Variations for Beef Lombardi Casserole

• Vegetable Boost:
  Add sautéed bell peppers, mushrooms, or zucchini to the beef mixture for extra nutrition and flavor.
• Bolder Spice:
  Include ½ teaspoon of red pepper flakes or a diced jalapeño with the tomatoes for heat lovers.
• Pasta Swap:
  No egg noodles? Penne, rotini, or elbow macaroni work too—just cook them al dente.
• Dairy-Free Option:
  Use plant-based sour cream and cheese substitutes. Choose varieties that melt well.
• Freezer Meal Prep:
  Assemble the casserole up to the point of baking, wrap tightly, and freeze for up to 3 months. Bake covered at 350°F for 1 hour (add an extra 15–20 minutes if baking straight from frozen).

How to Make Beef Lombardi Casserole — Step-by-Step Instructions

Step 1: Boil the Egg Noodles

• Bring a large pot of salted water to a boil.
• Add the 12 oz of egg noodles and cook just until al dente, following package instructions.
  (This usually takes about 6–7 minutes. You want them tender but still firm so they hold up during baking.)
• Drain the noodles and rinse briefly with cool water to stop the cooking process.
• Set aside.

Step 2: Cook the Ground Beef and Build the Sauce

• In a large skillet over medium-high heat, add the 1 lb of ground beef.
• Break up the meat using a wooden spoon or spatula, stirring occasionally until fully browned—this takes about 6–8 minutes.
• If there’s excess grease, drain it carefully using a spoon or tilt the pan and absorb with paper towels.
• Once browned, stir in:
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (10 oz) diced tomatoes with green chiles (Rotel)
  • 1 can (6 oz) tomato paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
• Stir well until tomato paste dissolves and the sauce thickens slightly. Simmer uncovered for 5–7 minutes, stirring occasionally to prevent sticking.

At this point, the mixture should look like a hearty meat sauce—thick enough to coat the back of a spoon.

Step 3: Mix the Creamy Layer

• In a medium bowl, stir together:
  • 1 cup sour cream (or plain Greek yogurt)
  • 1 cup shredded cheddar cheese
• Mix until combined. This layer adds creaminess and helps balance the acidity of the tomato sauce.

Step 4: Assemble the Casserole

• Preheat the oven to 350°F (177°C).
• Lightly grease a 9×13-inch baking dish.
• Begin layering as follows:
  1. Bottom Layer: Spread half of the cooked egg noodles evenly across the bottom.
  2. Middle Layer: Spoon and gently spread half of the meat sauce over the noodles.
  3. Creamy Layer: Dollop the sour cream-cheddar mixture across the meat sauce and spread it out gently with a spatula.
  4. Repeat: Add the remaining noodles, then top with the rest of the meat sauce.

Don’t press down on the layers; leave them slightly fluffy to allow for even baking and cheese melting.

Step 5: Add the Cheese Topping

• Sprinkle the top with:
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

The mozzarella melts to create that stretchy, bubbly layer, while Parmesan adds a golden, savory crust.

Step 6: Bake

• Cover the casserole with aluminum foil (don’t let it touch the cheese).
• Bake in the preheated oven for 30 minutes, covered.
• Remove the foil and bake uncovered for another 10 minutes, or until the top is golden and bubbling.

Step 7: Rest and Serve

• Let the casserole rest for 10 minutes after baking.
  (This helps the layers settle and makes serving neater.)
• Cut into squares and serve warm with a side of steamed vegetables, salad, or crusty bread.

Nutrition Information

Nutrient	Per Serving (1/8 casserole)
Calories	480–520 kcal
Protein	28g
Carbohydrates	35g
Dietary Fiber	3g
Total Fat	28g
Saturated Fat	14g
Cholesterol	95mg
Sodium	720mg
Calcium	290mg
Iron	3.1mg

Note: Values may vary slightly depending on ingredient brands and substitutions used.

Beef Lombardi Casserole FAQs

Can I make this casserole ahead of time?

Yes. You can assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours. Bake as directed when ready.

Can I freeze Beef Lombardi Casserole?

Absolutely. Assemble fully, wrap in plastic and foil, and freeze for up to 3 months. To bake from frozen, cover and bake at 350°F for 60–70 minutes, then uncover for an additional 10–15 minutes until hot and bubbly.

What can I substitute for sour cream?

Plain Greek yogurt works well. It gives a similar creamy texture with a slight tang.

Can I use other types of pasta?

Yes. Penne, rotini, or elbow macaroni all work well—just avoid very delicate pasta types that might fall apart during baking.

Is this spicy?

Mildly. The diced tomatoes with green chiles provide a touch of heat, but you can use regular diced tomatoes to make it milder.

Conclusion

Beef Lombardi Casserole is one of those timeless, no-fail recipes that finds its way into the regular dinner rotation for good reason. It’s hearty, comforting, and delivers all the satisfaction of lasagna with less fuss. Whether you’re feeding a family or freezing half for later, this recipe adapts easily and always hits the mark.