Beef Lombardi Casserole Recipe: A Hearty Family Favorite

Ingredients

Main Ingredients

• 1 ½ lb ground beef (80 % lean)
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup shredded cheddar cheese

Sauce & Marinade

• 1 ½ cups crushed tomatoes (canned)
• ½ cup tomato sauce
• ¼ cup dry red wine (optional)
• ½ cup beef broth
• 2 tablespoons Worcestershire sauce

Seasonings & Topping

• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• ¼ cup breadcrumbs
• 2 tablespoons melted butter

Instructions

Building the Casserole

1. Sauté the aromatics. Add the diced onion, carrots, celery, and minced garlic to the browned beef. Cook, stirring occasionally, for 4‑5 minutes until the vegetables soften and the onion becomes translucent. This releases natural sugars that balance the acidity of the tomatoes later.
2. Combine sauce ingredients. Stir in the crushed tomatoes, tomato sauce, red wine (if using), beef broth, Worcestershire sauce, thyme, and smoked paprika. Bring the mixture to a gentle simmer, then reduce heat to low and let it thicken for 8‑10 minutes. Scrape the browned bits from the pan—they’re flavor gold.
3. Season and add peas. Taste the sauce, then season with salt and pepper. Fold in the frozen peas; they’ll warm through during the bake and add a pop of color.
4. Transfer to a baking dish. Spoon the beef‑vegetable mixture into a 9‑x 13‑inch casserole dish, spreading evenly. Sprinkle the shredded cheddar cheese over the top, then combine breadcrumbs with melted butter and scatter the mixture evenly for a crunchy crust.