Beef Lombardi Casserole (Print Version)

Comforting baked beef and egg noodles layered with tomato sauce and a creamy cottage cheese mix, topped with melted cheddar.

# 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

# Directions:

01 - Set oven temperature to 350°F.
02 - In a large skillet over medium heat, cook the ground beef until thoroughly browned. Drain excess fat.
03 - Add chopped onion and minced garlic to pan. Sauté until softened, about 2 to 3 minutes.
04 - Stir in diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and pepper. Simmer for 10 minutes to develop flavor.
05 - Boil egg noodles according to package instructions until al dente. Drain thoroughly.
06 - In a mixing bowl, blend sour cream and cottage cheese until evenly mixed.
07 - In a greased 9x13 inch casserole dish, arrange half the cooked noodles, then half the sour cream-cottage cheese mixture, followed by half the beef mixture. Repeat the layering.
08 - Sprinkle shredded cheddar cheese evenly across the surface.
09 - Bake uncovered for 25 to 30 minutes, or until the top is golden and bubbling.
10 - Allow to rest for 10 minutes before portioning and serving.

# Expert Tips:

01 -
  • The creamy cottage cheese and sour cream layer is the hidden secret that makes everyone ask what is in this.
  • You can assemble it hours ahead and just slide it in the oven when people show up.
  • It feeds six generously with almost no fussy technique required.
02 -
  • Undercook your noodles slightly because they absorb liquid in the oven and mushy noodles ruin the texture.
  • Letting it rest isnt optional: cutting in too early gives you soup instead of sliceable layers.
03 -
  • Use sharp cheddar rather than mild because the bolder flavor stands up to the meat sauce.
  • Grease your dish well so the bottom noodle layer doesnt cement itself to the pan.

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