Beef Lombardi Casserole (Printable)

Layered beef, tomatoes and noodles topped with a creamy cottage-sour mix and melted cheddar for a warming family meal.

# What You'll 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 Steps:

01 - Set oven to 350°F and allow it to fully preheat.
02 - In a large skillet over medium heat, brown ground beef until no longer pink. Drain excess fat.
03 - Add chopped onion and minced garlic to skillet and cook until softened, about 2 to 3 minutes.
04 - Stir in diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and black pepper. Reduce heat and simmer for 10 minutes.
05 - In a large saucepan, cook egg noodles according to package directions until al dente. Drain well.
06 - In a mixing bowl, combine sour cream and cottage cheese until well blended.
07 - Grease a 9x13 inch casserole dish. Layer half of the cooked noodles in the bottom, top with half the sour cream and cottage cheese mixture, then half the beef mixture. Repeat layers.
08 - Sprinkle shredded cheddar cheese evenly over the top layer.
09 - Bake uncovered in preheated oven for 25 to 30 minutes, until casserole is golden and bubbling.
10 - Allow casserole to rest for 10 minutes before slicing and serving.

# Expert Pointers:

01 -
  • It’s a ‘one-pan wonder’ that tastes like you spent hours but comes together quickly.
  • No matter who’s joining us at the table, there’s always someone asking for seconds or for the recipe to take home.
02 -
  • If you rush the noodle boiling, you’ll end up with mush under the cheese—the difference between perfect and disappointing is just a minute or two.
  • Mixing the cottage cheese and sour cream properly ensures an ultra-creamy middle instead of little cheese puddles that disappear into the noodles.
03 -
  • Let the sauce simmer a bit longer if you want a thicker texture—this keeps the layers distinct and not soupy.
  • Cheese freshly shredded from the block melts smoother and browns better than the bagged kind.

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