Beef Lombardi
An American classic, this easy casserole is loaded with flavor and topped with melted Colby Jack cheese.
Beef Lombardi
Ingredients
- 1 tablespoon olive oil
- 1 lb lean ground beef
- 1/2 onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons (3 oz) tomato paste
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 3 (10 oz) cans diced tomatoes & chilies (like Ro-tel), drained
- 1/4 teaspoon celery salt
- 1 (12 oz) package egg noodles
- 1 1/4 cups sour cream
- 4 oz cream cheese, softened
- 1 tablespoon cornstarch
- 2 1/2 cups Colby Jack cheese
Preparation
- Preheat oven to 350˚F. Heat oil in a large skillet over medium heat. Add onion and beef to pan. Cook for 8-10 minutes and season with salt and pepper.
- Add tomato paste, garlic, Italian seasoning, celery salt, and canned tomatoes to pan. Cook for 5 minutes or until water begins to cook off, stirring often.
- While beef mixture cooks bring a pot of water to boil and cook noodles for 3 minutes only. Reserve 2 cups cooking water. Drain and set aside.
- In mixing bowl whisk together sour cream, cream cheese, cornstarch, and ½ cup noodle water until smooth.
- Stir in noodles and remaining reserved noodle water. Pour noodle mixture into greased 9”x13” deep-sided baking dish. Sprinkle with salt and pepper.
- Top with beef mixture and level with back of spoon making sure each noodle is covered. Top with cheese. Bake for 25-30 minutes in center of oven or until cheese begins to brown.