Ingredients
Equipment
Method
Step-by-Step Instructions for Beef Lombardi Casserole
- In a large skillet, heat olive oil over medium heat. Add ground beef and chopped onion, cooking until browned and the onion is translucent, about 5-7 minutes.
- Stir in salt, pepper, tomato paste, and minced garlic, cooking until fragrant for another 1-2 minutes.
- Mix in drained Ro-tel tomatoes and simmer for 5-10 minutes.
- In a large pot, bring salted water to a boil. Add wide egg noodles and cook according to package instructions until al dente, about 7-9 minutes. Drain and set aside.
- In a mixing bowl, combine sour cream, softened cream cheese, and cornstarch. Blend until smooth and creamy.
- In a large mixing bowl, combine cooked noodles, beef mixture, and cheese mixture. Gently fold together until noodles are coated.
- Preheat oven to 350°F (175°C). Transfer the mixture to a greased 9x13-inch baking dish and spread evenly.
- Sprinkle shredded Colby jack cheese over the top.
- Bake uncovered for 25-30 minutes until the cheese is melted and bubbly, with a lightly golden top.
- Allow to cool slightly before serving.
Nutrition
Notes
Make sure to drain excess fat from the beef after cooking. Cook your noodles just until al dente as they will continue to cook in the oven.