Beef Lombardi Casserole (Printable)
Layered beef and egg noodles baked with tomatoes and a creamy cottage-sour-cheddar topping.
# What You 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, undrained
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
# How-To:
01 - Set oven to 350°F (175°C) and allow to fully preheat.
02 - In a large skillet over medium heat, cook ground beef until it is thoroughly browned. Drain excess fat from the pan.
03 - Add finely chopped onion and minced garlic to the skillet. Sauté for 2 to 3 minutes until softened and fragrant.
04 - Incorporate diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and black pepper into the skillet. Stir well and let the mixture simmer for 10 minutes.
05 - Meanwhile, bring a large saucepan of salted water to a boil. Cook egg noodles according to package directions until just al dente, then drain thoroughly.
06 - In a mixing bowl, combine sour cream and cottage cheese until smooth.
07 - Lightly grease a 9x13 inch casserole dish. Layer half of the cooked noodles, top with half the sour cream and cottage cheese mixture, then add half of the beef-tomato mixture. Repeat layers with remaining noodles, cheese mixture, and beef.
08 - Scatter shredded cheddar cheese evenly over the surface of the final layer.
09 - Transfer casserole to oven and bake uncovered for 25 to 30 minutes, until the top is golden and bubbling.
10 - Allow casserole to rest for 10 minutes after baking before slicing and serving.
# Expert Advice:
01 -
- You’re secretly only a handful of humble ingredients away from a weeknight dinner that tastes like you fussed all day.
- Layers of creamy cheese, juicy beef, and tangy tomato sauce create a casserole that always vanishes faster than you'd believe.
02 -
- Once I layered the ingredients while the noodles were still wet and ended up with a watery casserole—make sure to drain them well.
- Letting the dish rest before serving stops the cheese from slipping everywhere and gives you neat squares.
03 -
- Let the casserole rest at least 10 minutes after baking—it slices much cleaner this way.
- Grate your own cheese if possible; pre-shredded cheese sometimes melts less smoothly.