Beef Lombardi Casserole (Printer-friendly)
Layered beef and noodle casserole with tomatoes, creamy cottage-cheese topping and melted cheddar—comfort food for six.
# What You'll Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Sauces & Liquids
04 - 1 can (15 ounces) diced tomatoes, with juices
05 - 1 can (8 ounces) tomato sauce
06 - 2 tablespoons tomato paste
07 - 2 teaspoons Italian seasoning
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Pasta
10 - 8 ounces egg noodles
→ Dairy
11 - 1 cup sour cream
12 - 1 cup small curd cottage cheese
13 - 2 cups shredded cheddar cheese
# Directions:
01 - Set the oven to 350°F and allow it to preheat fully.
02 - In a large skillet over medium heat, cook the ground beef, breaking it apart, until evenly browned. Drain off excess fat.
03 - Add the chopped onion and minced garlic to the skillet. Sauté until onions are soft and translucent, about 2 to 3 minutes.
04 - Incorporate diced tomatoes with juices, tomato sauce, tomato paste, Italian seasoning, salt, and black pepper into the skillet. Stir to combine and simmer gently for 10 minutes.
05 - Cook egg noodles in a large pot of boiling salted water according to package directions until al dente. Drain well.
06 - In a mixing bowl, blend together sour cream and cottage cheese until evenly combined.
07 - Lightly grease a 9x13 inch casserole dish. Arrange half of the cooked noodles in an even layer, spread with half the sour cream and cottage cheese mixture, and top with half the beef sauce. Repeat the layering sequence.
08 - Sprinkle shredded cheddar cheese evenly over the top. Bake uncovered in the preheated oven for 25 to 30 minutes, until the top is golden and the casserole is bubbling.
09 - Allow the casserole to rest for 10 minutes before portioning and serving.
# Expert Advice:
01 -
- Layers of creamy, cheesy goodness and saucy beef tucked under a golden crust make every bite a little celebration.
- It’s easy to prepare ahead, and it tastes even better warmed up the next day—perfect for busy weeks or sharing with friends.
02 -
- Once, I layered the noodles straight from the pot—big mistake, as they cooked further and nearly vanished into the sauce; draining and cooling them briefly is worth it.
- Switching to sharp cheddar made the entire dish pop with flavor instead of fading under all that creamy richness.
03 -
- Don’t rush the resting time after baking; your slices will be proud and tidy, not collapsing in the spoon.
- A sprinkle of extra cheese in the last five minutes gives that bubbly, golden finish everyone secretly hopes for.