Beef Lombardi Casserole (Printable Version)
Layered beef and noodle bake with tangy tomatoes, creamy cottage-sour topping and melted cheddar—family friendly.
# Ingredient List:
→ Meats
01 - 1 pound ground beef
→ Vegetables & Aromatics
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
→ Sauces & Seasonings
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 Make:
01 - Set oven to 350°F.
02 - In a large skillet over medium heat, cook ground beef until well browned. Drain off rendered fat.
03 - Add chopped onion and garlic to the skillet and sauté until tender, about 2 to 3 minutes.
04 - Stir in diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and black pepper. Let the mixture simmer for 10 minutes.
05 - Cook egg noodles in a large saucepan according to the package instructions until al dente. Drain thoroughly.
06 - In a mixing bowl, combine sour cream and cottage cheese until well blended.
07 - In a greased 9x13 inch casserole dish, spread half the cooked noodles, top with half the sour cream-cottage cheese mixture, then half the beef sauce. Repeat layers using remaining ingredients.
08 - Evenly sprinkle shredded cheddar cheese over the layered casserole.
09 - Bake uncovered for 25 to 30 minutes, until the cheese topping is golden and the casserole is bubbling.
10 - Remove from oven and allow casserole to rest for 10 minutes before slicing and serving.
# Expert Tips:
01 -
- This casserole tastes even better the next day, so leftovers might become your new favorite lunch secret.
- The layers of cheese, creamy noodles, and savory beef work some kind of kitchen magic—no one ever leaves the table hungry.
02 -
- If you overcook the noodles, the whole casserole turns mushy—set a timer and check early!
- I didn’t believe in layering order until I tried flipping it, and the flavors just weren’t the same—the layers matter.
03 -
- Mist once and I learned: drain the beef well or you’ll end up with extra liquid at the bottom.
- A sprinkle of Italian herbs on top before baking not only smells incredible, it looks beautiful too.