Beef Lombardi Bake (Print Version)
# Ingredients:
01 -
3 cloves garlic, finely chopped.
02 -
1 tsp Italian spice blend.
03 -
3 cans (10 oz each) diced tomatoes with chilies, well drained.
04 -
1 tbsp olive oil for frying.
05 -
½ tsp black pepper, for taste.
06 -
1¼ cups sour cream.
07 -
1 lb lean ground beef.
08 -
2½ cups shredded Colby Jack cheese.
09 -
¼ tsp celery salt.
10 -
½ onion, diced small.
11 -
1 tbsp cornstarch for thickening.
12 -
½ tsp salt, for seasoning.
13 -
1 package (12 oz) egg noodles.
14 -
4 tbsp tomato paste.
15 -
4 oz cream cheese at room temp.
# Instructions:
01 -
Turn the oven on to 350°F and let it heat up.
02 -
Warm olive oil in a skillet on medium. Toss in the onion and ground beef, cooking until the meat's fully browned and the onion softens. Sprinkle on salt and pepper as you go.
03 -
Add the tomato paste, garlic, grated Italian seasoning, celery salt, and the drained tomatoes into the skillet. Let it all cook together for about 5 minutes.
04 -
Cook the egg noodles for roughly 3 minutes, then save 2 cups of water from the pot before you drain the rest.
05 -
In a mixing bowl, combine sour cream, softened cream cheese, a bit of the saved noodle water (½ cup), and cornstarch. Whisk until it’s creamy.
06 -
Stir the noodles with the leftover noodle water and pour them into a greased 9x13-inch pan. Spread the beef mixture across the top in an even layer.
07 -
Scatter Colby Jack cheese all over the top of the casserole.
08 -
Put it in the oven for 25-30 minutes until the cheese is melted and toasty-looking.
# Notes:
01 -
This hearty dish brings together noodles, beef, and cheese for a nostalgic meal.
02 -
It's tastiest fresh from the oven, but it’s easy to heat up the next day too.
03 -
Adding noodle water ensures the cheese sauce blends smoothly.