Beef Lombardi

Submitted by United Church of God on Thu, 2011-05-19 15:02
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Description

Tender egg noodles smothered with seasoned beef and melted cheese.

Summary

Yield
Servings
Source

Rhonda Beam, Huntsville, AL

Prep time1 1⁄2 hours

Ingredients

1Poundground beef
1Canchopped tomatoes (14.5 ounces)
1Candiced tomatoes and green chilies (10 ounces)
2Teaspoonsugar
2Teaspoonsalt
1⁄4Teaspoonpepper
1Cantomato paste (6 ounces)
1 bay leaf
1Packagemedium egg noodles (6 ounces, )
6 green onions (chopped)
1Cupsour cream
1Cupsharp cheddar cheese (shredded)
1Cupparmesan cheese (shredded)
1Cupmozzarella cheese (shredded)
  fresh parsley sprigs (for garnish)

Instructions

Cook ground beef in a large skillet over medium heat (5-6 minutes) stirring until it crumbles and is no longer pink. Drain. Stir in both cans of tomatoes, sugar, salt, and pepper. Add tomato paste and bay leaf, and simmer for 30 minutes. Cook egg noodles according to package directions and drain. Stir together cooked egg noodles, chopped green onions, and sour cream until blended. Place noodle mixture in bottom of a lightly greased 9 x 13 baking dish. Top with beef mixture and sprinkle evenly with cheeses. Bake, covered with aluminum foil, at 350º for 35 minutes. Uncover casserole and bake 5 more minutes. Garnish with parsley if desired.

Notes

Freeze casserole up to 1 month if desired. Thaw in refrigerator overnight and bake as directed.

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