Beef Lombardi Casserole is a comforting, cheesy weeknight favorite that combines tender noodles, hearty beef, and layers of bold tomato flavor in every bite. It’s a freezer-friendly classic the whole family will love.
With just 20 minutes of prep, this casserole delivers big flavor from pantry staples like Rotel, tomato paste, and three gooey cheeses. It’s no wonder everyone goes back for seconds.
Key Ingredients That Make Beef Lombardi Casserole Irresistible
- Ground beef – The heart of the casserole, offering rich, meaty depth that anchors the dish.
- Rotel diced tomatoes with green chiles – Adds a kick of heat and brightness that cuts through the richness.
- Tomato paste – Thickens the sauce and delivers an intense, concentrated tomato flavor.
- Egg noodles – Soft and comforting, they create a pillowy base for the bold sauce.
- Sour cream – Introduces a creamy tang that balances the savory layers.
- Cheddar, Parmesan, and mozzarella cheeses – A trio of melty, salty, and stretchy perfection that crowns the casserole.
How to Make Beef Lombardi Casserole: A Quick Overview
Start by browning your ground beef in a large skillet. Once cooked through, drain the excess fat and stir in the diced tomatoes, Rotel, seasonings, and tomato paste. Let this rich meat sauce simmer to deepen its flavor.
While the sauce simmers, boil your egg noodles and toss them with sour cream to coat them in creamy goodness. Layer the noodles in a greased baking dish, then top with your beef mixture.
Generously sprinkle on all three cheeses—cheddar for sharpness, Parmesan for depth, and mozzarella for that irresistible melt. Bake until bubbly and golden.
Tips & Tasty Twists for the Perfect Casserole
Beef Lombardi Casserole is a masterclass in make-ahead comfort food. For a lighter version, substitute ground turkey or Greek yogurt without losing flavor. If spice is a concern, simply swap in mild Rotel to tone down the heat without sacrificing taste.
This casserole is also perfect for meal prepping—make one pan for now and freeze one for later. To stretch the dish or adapt for smaller households, divide it into two smaller baking dishes.
Feel free to mix up the cheeses with Colby, Monterey Jack, or even pepper jack for added flair. A sprinkle of fresh or dried parsley at the end brings just the right pop of color.
Storing Leftovers: What to Know
Leftover Beef Lombardi Casserole keeps beautifully. Refrigerate in an airtight container for up to four days. To freeze, let the casserole cool completely before wrapping it tightly in foil or storing it in a freezer-safe container. It will last up to one month.
When you’re ready to enjoy it again, thaw overnight in the refrigerator and bake at 350ºF until heated through. For single portions, a microwave works perfectly—just cover to keep moisture in and heat until warmed.
Beef Lombardi Casserole
Ingredients
- 1 cup shredded mozzarella cheese
- ¼ teaspoon black pepper
- 1 14.5-ounce can diced tomatoes, undrained
- 1 10-ounce can Rotel diced tomatoes with green chilies, undrained
- 1 pound ground beef
- 1 cup sour cream
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- ¼ teaspoon onion powder
- 1 6-ounce package medium egg noodles
- 1 6-ounce can tomato paste
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray. Set it aside. In a large skillet over medium heat, cook the ground beef until fully browned and no pink remains, then drain the excess fat. Incorporate the diced tomatoes, Rotel tomatoes with green chilies, salt, black pepper, onion powder, garlic powder, and tomato paste into the skillet, blending well. Reduce the heat and let the mixture simmer for 20 minutes to develop the flavors. Meanwhile, cook the egg noodles according to the package instructions, then drain thoroughly. In a separate bowl, combine the hot noodles with the sour cream, stirring until evenly coated. Spread this noodle mixture evenly across the base of the prepared baking dish. Pour the beef and tomato sauce mixture over the noodles, smoothing it out into an even layer. Sprinkle the top with cheddar cheese, Parmesan cheese, and mozzarella cheese in succession. Cover the dish with aluminum foil and bake for 35 minutes. Remove the cover and continue baking for an additional 5 minutes, until the cheese is bubbly and lightly golden.
