BEEF LOMBARDI

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Beef Lombardi image

This was a recipe that looked good and it turns out that it is. It is a good one to use when you need to make ahead for a meal. All you have to do is pop it in the oven just before eating.

Provided by Jolayne Cooper

Categories     Beef

Time 1h15m

Number Of Ingredients 15

1 lb lean ground beef
1 can(s) (14.5 oz.) diced tomatoes
1 can(s) (10 oz.) diced tomatoes & green chilies
2 tsp sugar
2 tsp salt
1/4 tsp pepper
1 can(s) (6 oz.) tomato paste
1 bay leaf
6 oz medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 c sour cream
1 c (4 oz.) shredded sharp cheddar cheese
1 c shredded parmesan cheese
1 c (4 oz.) shredded mozzarella cheese
fresh parsley sprigs

Steps:

  • 1. Cook ground beef in a large skillet over medium heat 5-6 minutes, stirring until it crumbles and is no longer pink. Drain.
  • 2. Stir in tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes. Discard bay leaf.
  • 3. Cook egg noodles according to package directions; drain.
  • 4. Stir together cooked noodles, chopped green onions, and sour cream until blended.
  • 5. Place noodle mixture in bottom of a lightly greased 13x9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
  • 6. Bake, covered with aluminum foil, at 350 degrees for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish with fresh parsley, if desired.
  • 7. NOTE: Freeze up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.

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