Beef Lombardi Casserole (Print Version)
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 Make:
01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, cook ground beef until browned. Drain excess fat.
03 - Add chopped onion and minced garlic to the skillet; sauté until softened, about 2 to 3 minutes.
04 - Stir in diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and black pepper. Simmer for 10 minutes.
05 - Meanwhile, cook egg noodles according to package directions until al dente. Drain well.
06 - In a mixing bowl, blend the sour cream and cottage cheese until combined.
07 - In a greased 9x13 inch casserole dish, layer half the cooked noodles, half the dairy mixture, then half the beef mixture. Repeat with remaining noodles, dairy mixture, and beef mixture.
08 - Sprinkle shredded cheddar cheese evenly over the top.
09 - Bake uncovered for 25 to 30 minutes until golden and bubbly.
10 - Allow to rest for 10 minutes before serving.
# Expert Tips:
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.