Beef Lombardi
Photo: Monica Arellano-Ongpin (CC BY 2.0)
A baked casserole layering seasoned ground beef in tomato sauce over egg noodles tossed with green onions and sour cream, topped with Cheddar and mozzarella cheeses.
Directions
- Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.
- Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
- Cook egg noodle, according to package directions; drain.
- Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
- Place noodle mixture in bottom of a lightly greased 13 by 9 inch baking dish. Top with beef mixture;sprinkle evenly with cheeses.
- Bake covered with aluminum foil, aa 350 degrees for 35 minutes. Uncover casserole,and bake more minutes. Garnish if desired.
- Can freeze this casserole up to a month. defrost in refrig overnight and bake as directed.
- Cook the ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.
- Stir in the chopped tomatoes and the next 4 ingredients (diced tomatoes with green chilies, sugar, salt, and pepper); cook 5 minutes. Add the tomato paste and bay leaf, and simmer 30 minutes.
- Cook the egg noodles according to package directions; drain.
- Stir together the cooked egg noodles, chopped green onions, and sour cream until blended.
- Place the noodle mixture in the bottom of a lightly greased 13 by 9 inch baking dish. Top with the beef mixture and sprinkle evenly with the cheeses.
- Bake covered with aluminum foil at 350 degrees for 35 minutes. Uncover the casserole and continue baking (additional time not given). Garnish if desired.
- This casserole can be frozen up to a month. Defrost in the refrigerator overnight and bake as directed.
Goes well with
https://lizotte.cool/recipe/beef-lombardi.html