Best Ever Beef Lombardi Recipe

Casseroles are comforting and easy which is a great combination, especially when you need quick and delicious week-day meals. This Beef Lombardi casserole is perfect, and you can make it in advance as well!

It is creamy, cheesy, and hearty which definitely hits the spot! I usually make 2 at a time and keep one in the freezer. It is a lifesaver when you find yourself with little time or you just don’t want to cook.

The sour cream and cream cheese give it the perfect tangy flavor and I like to garnish the top with parsley, green onion, and black olives. You can also add chopped tomato if you like. It is delicious on its own so don’t feel like you have to add a garnish!



1 lb. ground beef

1/3 cup chopped onion

1 28 oz. can whole tomatoes – chopped and not drained

1 (10 ounce) can diced tomatoes with green chiles – not drained

2 cloves garlic – minced

2 tsp. honey

1 tsp. salt

¼ tsp. black pepper

1 (6 ounce) can tomato paste

1 bay leaf

10-12 oz. egg noodles – cooked but 3 minutes less than directions

1 cup sour cream

4 oz. cream cheese – softened

1 Tbsp. cornstarch

1 cup grated Cheddar cheese

1 cup grated Monterey Jack cheese

1 cup parmesan cheese – freshly grated

6 green onions, chopped

Sliced black olives

Chopped parsley (optional)


Adjust oven rack to middle position and heat oven to 350° F. Grease 9×13 baking dish.

Heat oil in a large nonstick skillet over medium-high heat.

Add beef, onion, salt, and pepper and cook, breaking up pieces with spoon, until beef is cooked through, about 8 minutes.

Stir in tomato paste, honey, and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until most liquid has evaporated, 3 to 5 minutes.

Add the bay leaf, and simmer for 30 minutes.

While simmering, cook the noodles.

Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, for 3 minutes. Reserve 2 cups cooking water, then drain noodles and set aside.

Whisk sour cream, and ½ cup of the reserved cooking water together in the empty pot until smooth (or you can use a bowl).

Stir in noodles and remaining 1 ½ cups cooking water.

Spread the noodles in the bottom of a greased 9×13 baking dish.

Cover the noodles with the beef mixture, spreading evenly.

Sprinkle the cheeses evenly over the top of the beef mixture.

Bake until bubbling around edges and cheese is spotty brown, 25 to 30 minutes.

Remove from oven, let cool for 5 to 10 minutes.

Garnish with green onion, sliced black olives, and chopped parsley, if desired.



• Switch up the cheese if you have other types that you like – the cheese just needs to melt easily.

• You can substitute plain Greek yogurt for the sour cream if you prefer.

• If you do not want the extra spice of the green chiles, substitute petite diced tomatoes.

• Make the Day Before: Fully assemble the casserole minus the Monterey Jack cheese. Cover it with foil and refrigerate it for up to 24 hours. To serve it, sprinkle with the Colby Jack and increase the baking time by about 10 to 15 minutes.

• Freeze: You can assemble the casserole in advance, cover in plastic wrap, then cover with foil, and freeze up to 3 months. To bake after freezing, thaw completely and bake as directed.

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