Description
Beef Lombardi Casserole is a hearty and comforting baked pasta dish featuring a savory ground beef and tomato sauce layered with creamy sour cream and melted cheeses, topped with fresh green onions for a flavorful finish. Perfect for a satisfying family meal.
Ingredients
Scale
Beef Mixture
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb ground beef (assumed from standard skillet beef mixture)
Other Ingredients
- 2 cups cooked elbow macaroni
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup green onions, sliced (for garnish)
Instructions
- Prepare the Beef Mixture: In a skillet over medium heat, cook the ground beef along with chopped onion and minced garlic until the beef is fully browned and the onions have softened. Drain any excess grease from the skillet to keep the dish from being too oily.
- Add Sauce Ingredients and Simmer: Stir in the undrained diced tomatoes, tomato sauce, chili powder, paprika, salt, and black pepper. Reduce heat to low and allow the mixture to simmer gently for about 10 minutes so the flavors meld together.
- Preheat Oven and Prepare Baking Dish: While the beef mixture simmers, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Assemble the Casserole – First Layers: Spread the cooked elbow macaroni evenly across the bottom of the greased baking dish. Carefully layer the simmered beef mixture over the pasta for a hearty filling.
- Add Sour Cream and Cheese Layer: In a small bowl, combine the sour cream with half of the shredded cheddar cheese, then spread this mixture evenly over the beef layer to add creaminess and richness.
- Top with Remaining Cheeses: Sprinkle the remaining cheddar cheese along with the shredded mozzarella evenly over the sour cream layer to create a cheesy topping.
- Bake the Casserole: Place the assembled dish in the preheated oven and bake uncovered for 25 to 30 minutes. Bake until the cheese is melted, bubbly, and slightly golden around the edges.
- Garnish and Serve: Remove the casserole from the oven and let it cool for about 5 minutes. Garnish the top with sliced green onions for a fresh finish before serving warm.
Notes
- You can substitute elbow macaroni with other pasta shapes like penne or rotini if desired.
- For a spicier version, add a pinch of cayenne pepper or hot sauce to the beef mixture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To reduce fat, use lean ground beef or ground turkey and low-fat sour cream and cheeses.
- Make sure to drain excess grease after browning beef to keep the casserole from becoming greasy.
