Beef Lombardi Casserole – Recipe Card -

Beef Lombardi Casserole – Recipe Card

15 minutes

30 minutes

45 minutes

6–8 servings

500 g (1 lb) ground beef

250 g (8 oz) egg noodles

1 medium onion, finely chopped

2 cloves garlic, minced

1 cup tomato sauce

1 cup sour cream

200 g (7 oz) cream cheese, softened

2 cups shredded cheddar cheese

1 tablespoon olive oil

Salt, to taste

Black pepper, to taste

1 teaspoon Italian seasoning (optional)

Preheat your oven to 180°C (350°F) and lightly grease a baking dish.

Cook the egg noodles in salted water until just al dente. Drain and set aside.

Heat olive oil in a large skillet over medium heat.

Add the chopped onion and cook until soft and translucent.

Stir in the garlic and cook for about 30 seconds.

Add the ground beef and cook until fully browned, breaking it apart as it cooks.

Season with salt and black pepper, then stir in the tomato sauce and Italian seasoning. Simmer for 5 minutes.

In a separate bowl, mix the sour cream and cream cheese until smooth and creamy.

Assemble the casserole by layering:

Cooked noodles on the bottom

Beef mixture over the noodles

Creamy mixture spread evenly on top

Sprinkle shredded cheddar cheese over everything.

Bake uncovered for 25–30 minutes, until bubbly and lightly golden.

Let the casserole rest for 10 minutes before serving.

Don’t overcook the noodles — they’ll soften more in the oven

Drain excess fat from the beef for a cleaner flavor

Use freshly grated cheese for better melting

Let the casserole rest before slicing to help it hold its shape

Store leftovers in the refrigerator for up to 4 days

Freeze for up to 2 months in an airtight container

Reheat in the oven for best texture, or microwave for convenience