Easy Beef Lombardi
From dariana 16 years agoIngredients
- 1 pound lean ground beef shopping list
- 1 (14 1/2-ounce) can chopped tomatoes shopping list
- 1 (10-ounce) can diced tomatoes and green chiles shopping list
- 2 teaspoons sugar shopping list
- 2 teaspoons salt shopping list
- 1/4 teaspoon pepper shopping list
- 1 (6-ounce) can tomato paste shopping list
- 1 bay leaf shopping list
- 1 (6-ounce) package medium egg noodles shopping list
- 6 green onions, chopped (about 1/2 cup) shopping list
- 1 cup sour cream shopping list
- 1 cup (4 ounces) shredded sharp cheddar cheese shopping list
- 1 cup shredded parmesan cheese shopping list
- 1 cup (4 ounces) shredded mozzarella cheese shopping list
How to make it
- 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 noodles 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- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
- Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.
- Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.
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