How To Make This Beef Lombardi Casserole
- Preparation: Begin by preheating your oven to 350˚F. Heat some olive oil in a large skillet over medium heat, then sauté the chopped onion and ground beef until the beef is thoroughly browned and the onions are translucent.
- Flavor Base: Add tomato paste, minced garlic, Italian seasoning, celery salt, and the drained diced tomatoes and chilies to the skillet. Cook until the mixture thickens slightly, which will deepen the flavors of your casserole.
- Noodle Preparation: Simultaneously, bring a pot of water to a boil and cook the egg noodles for just three minutes—they should be slightly undercooked as they will finish cooking in the oven. Save some of the noodle water for later use.
- Creamy Cheese Mixture: In a separate bowl, blend sour cream, softened cream cheese, cornstarch, and a splash of the reserved noodle water. This will contribute a creamy texture to the casserole.
- Assembling the Casserole: Mix the slightly undercooked noodles with some of the reserved noodle water, then place them in a greased baking dish. Evenly spread the beef mixture over the noodles.
- Baking: Top with shredded Colby Jack cheese and bake until the cheese melts and forms a golden, bubbly crust.
Storage Options
After enjoying your meal, if there’s leftover casserole, it preserves well. You can store it in the refrigerator for up to three days, making sure it’s tightly covered with plastic wrap or placed in an airtight container. For extended storage, freeze the casserole in individual portions for up to two months. Reheat it in the oven or microwave until warm, providing a quick and satisfying meal whenever needed.
Variations and Substitutions
The Beef Lombardi Casserole is highly versatile, accommodating various dietary preferences or a desire for a change. Consider these modifications:
- Meat Variations: Opt for ground turkey or chicken for a lighter alternative, or use crumbled tofu or a plant-based meat substitute for a vegetarian version.
- Cheese Options: Switch out Colby Jack cheese with mozzarella for a softer flavor, or choose spicy pepper jack for a kick.
- Gluten-Free Adjustment: Substitute regular egg noodles with gluten-free noodles to suit gluten-free dietary needs.
- Adding Vegetables: Enhance the nutritional value by incorporating vegetables like spinach, mushrooms, or bell peppers into the beef mixture, enriching the flavor and texture.
Ingredients
- 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
Instructions
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Prepare Oven and Skillet: Preheat the oven to 350 degrees Fahrenheit. Heat olive oil in a large skillet over medium heat.
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Brown the Beef: Add ground beef and chopped onion to the skillet. Cook for about 8-10 minutes until the beef is well-browned and onions are translucent. Season with salt and pepper.
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Enhance Flavors: Stir in tomato paste, garlic, Italian seasoning, celery salt, and drained diced tomatoes with chilies. Cook for another 5 minutes, stirring frequently.
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Cook Noodles: In a large pot of boiling water, cook egg noodles for 3 minutes. Reserve 2 cups of noodle water, then drain.
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Make Cream Mixture: In a mixing bowl, combine sour cream, cream cheese, cornstarch, and 1/2 cup reserved noodle water. Whisk until smooth.
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Combine Ingredients: Add partially cooked noodles and remaining noodle water back into the pot. Transfer to a greased 9×13 inch baking dish. Adjust seasoning with salt and pepper.
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Assemble Casserole: Spread beef mixture evenly over noodles. Smooth with the back of a spoon.
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Bake: Top with shredded Colby Jack cheese. Bake in the preheated oven for 25-30 minutes, until cheese is bubbly and slightly browned.
