Beef Lombardi Casserole (Printable)

Hearty beef and noodle bake layered with tangy tomatoes, creamy cottage-sour cream mix and melted cheddar. Serves six.

# 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

# Steps:

01 - Preheat oven to 350°F.
02 - In a large skillet over medium heat, cook ground beef until well browned. Drain excess fat thoroughly.
03 - Add finely chopped onion and minced garlic to the skillet; sauté until translucent and aromatic, about 2 to 3 minutes.
04 - Incorporate diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and pepper. Stir well and simmer over low heat for 10 minutes.
05 - While sauce simmers, cook egg noodles in a large saucepan of boiling salted water until al dente, according to package instructions. Drain well.
06 - Combine sour cream and cottage cheese in a mixing bowl and stir until evenly blended.
07 - Grease a 9x13 inch casserole dish. Layer half the cooked noodles, followed by half the sour cream-cottage cheese mixture, then half of the beef mixture. Repeat the sequence to create a second layer.
08 - Sprinkle shredded cheddar cheese evenly across the surface.
09 - Transfer casserole dish to the preheated oven and bake uncovered for 25 to 30 minutes, or until the cheese is golden and casserole is bubbly.
10 - Let the casserole rest at room temperature for 10 minutes for easier slicing and serving.

# Expert Hints:

01 -
  • The creamy, cheesy topping hides under a golden crust and makes every bite feel a little indulgent.
  • It's shockingly easy to throw together on a busy weeknight yet special enough for a relaxed Sunday dinner.
02 -
  • If you bake it straight from the fridge the casserole takes longer, so add at least 10 extra minutes and tent with foil if the top browns too fast.
  • The difference between soggy noodles and perfect ones usually comes down to draining them right away and not overcooking before they go in the oven.
03 -
  • Let the casserole cool before slicing or it will fall apart—patience pays in neat squares.
  • Always shred your cheese fresh if you have time; pre-shredded doesn’t melt the same way.

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