Beef Lombardi Casserole (Printable)
Comforting beef Lombardi casserole with tomatoes, egg noodles and creamy cheddar topping; serves six.
# What goes in:
→ 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 - Preheat the oven to 350°F (175°C).
02 - In a large skillet over medium heat, cook the ground beef until thoroughly browned. Drain off any excess fat.
03 - Add the finely chopped onion and minced garlic to the beef; sauté until the onion is softened, about 2 to 3 minutes.
04 - Stir diced tomatoes, tomato sauce, tomato paste, Italian seasoning, salt, and black pepper into the skillet. Reduce heat and simmer for 10 minutes to develop flavor.
05 - While the sauce simmers, cook the egg noodles in a large saucepan of boiling water following package instructions until al dente. Drain well.
06 - In a mixing bowl, blend sour cream with cottage cheese until evenly combined.
07 - Grease a 9x13 inch casserole dish. Layer half the cooked noodles, followed by half the sour cream and cottage cheese mixture, and then half the beef mixture. Repeat layering with remaining ingredients.
08 - Evenly sprinkle the shredded cheddar cheese over the top layer.
09 - Bake uncovered in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbling.
10 - Allow the casserole to rest for 10 minutes out of the oven before cutting and serving.
# Expert Advice:
01 -
- No matter how hectic your day, Beef Lombardi’s rich layers come together easily and deliver full-on comfort every time.
- I adore how the leftovers taste even better the next day, making lunch a little celebration.
02 -
- If you rush the noodle-boiling step and overcook them, you’ll wind up with a mushy base (I once did this and never let myself forget it).
- Layering the casserole differently—mixing noodles and sauce together instead of layering—completely changes the texture, and not in a good way.
03 -
- Don’t skip the 10-minute resting step once out of the oven—this prevents a cheesy avalanche when serving.
- Try freshly grating the cheese for quicker melting and a smoother, gooier topping.