Is there anything better than a warm, cheesy casserole fresh from the oven on a chilly evening? As the delicious aroma fills the kitchen, you can practically feel the comfort and love radiating from that bubbling dish. For me, nothing evokes that nostalgic feeling quite like a zesty Southwestern-inspired beef and noodle bake.
My Beef Lombardi Casserole is simply irresistible with its south-of-the-border flair. Picture a hearty tomato sauce enhanced with zesty diced tomatoes, roasted green chiles, and a medley of savory spices. It’s a celebration of vibrant flavors that envelop tender noodles and layers of gooey, melty cheese, sure to have you reaching for seconds—and even thirds!
WHAT MAKES THIS CASSEROLE SO IRRESISTIBLE?
- It strikes the perfect balance between cheesy richness and bold, zesty Southwestern spices.
- The beef and veggie-packed sauce is incredibly hearty and satisfying.
- You’ll love the ooey-gooey cheese pulls from the creamy, melty cheese blend.
- It’s a make-ahead dream for busy weeknights or whenever you need a quick meal.
- The leftovers are just as delicious when reheated, making for easy lunches.
Once you taste this elevated casserole, it will quickly become a beloved family favorite! It’s one of those nostalgic, timeless dishes that truly tastes like home.
INGREDIENTS
- 1 lb lean ground beef or ground turkey/chicken
- 1 (14.5 oz) can diced tomatoes
- 1 (10 oz) can diced tomatoes and green chiles (such as Rotel)
- 1 (6 oz) can tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 (12 oz) package egg noodles
- 1 cup sour cream or plain Greek yogurt
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
INSTRUCTIONS
- Preheat your oven to 350°F. Grease a 9×13 baking dish and set it aside.
- In a skillet over medium-high heat, brown the ground beef until it’s crumbly. Drain any excess fat.
- Stir in the diced tomatoes, diced tomatoes with green chiles, tomato paste, garlic powder, onion powder, salt, and pepper. Bring to a simmer and cook for 15-20 minutes, stirring occasionally.
- Meanwhile, cook the egg noodles according to the package instructions until al dente. Drain them and mix with the sour cream until fully coated.
- Spread the creamy noodles evenly in the prepared baking dish. Top with the beef and tomato sauce mixture, then sprinkle the shredded cheeses evenly over the top.
- Bake for 20-25 minutes, or until the casserole is hot, bubbly, and the cheese is melted and lightly browned.
- Let it stand for 5 minutes before serving. Enjoy!
NOTES
- For extra creamy noodles, add a splash of the starchy pasta cooking water when mixing in the sour cream.
- Allow the beef mixture to simmer for longer (30+ minutes) for even deeper, more developed flavors.
- If the cheese browns too quickly, cover the dish with foil until the center is hot and bubbly.
Variations
- Use hot or fire-roasted diced tomatoes for added heat.
- Sauté bell peppers, zucchini, or spinach to mix into the beef sauce.
- Substitute with pepper jack, gouda, or a Mexican cheese blend.
- Top with diced avocado, tomato, green onion, cilantro, or jalapeño.
Make-Ahead Instructions
You can assemble the unbaked casserole up to 2 days in advance. Cover and refrigerate until ready to bake, adding 5-10 minutes to the bake time.
Freezing Instructions
Let the baked casserole cool completely, then freeze portions in foil pans. Thaw overnight before reheating.
Serve this cheesy, beefy, and zesty Southwestern casserole alongside a crisp green salad, roasted veggies, garlic bread, or tortilla chips, topped with your favorite fixings! It’s comfort food at its finest.
I hope you and your family or guests enjoy every bite of this nostalgic yet elevated take on the classic baked beef and noodle casserole! There’s something about those creamy, cheesy noodles mingling with the bold, savory beef and tomato-chile sauce that makes it utterly irresistible. Enjoy every cozy, flavor-packed mouthful!
