Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
Beef Lombardi
| 1 pound lean ground beef |
| 1 (14.5 ounce) can chopped tomatoes |
| 1 (10 ounce) can diced tomatoes and green chilies |
| 2 teaspoons sugar (or splenda) |
| 2 teaspoons salt |
| ¼ teaspoon pepper |
| 1 (6 ounce) can tomato paste |
| 1 bay leaf |
| 1 (6 ounce) package medium egg noodles |
| 6 green onions, chopped (about ½ cup) |
| 1 cup sour cream (reduced fat) |
| 1 cup (4 ounces) shredded sharp Cheddar cheese |
| 1 cup shredded Parmesan cheese |
| 1 cup (4 ounces) shredded mozzarella cheese |
Cook meat in a 10" skillet over medium heat until no longer pink. Drain well.
Stir in chopped tomatoes and next four ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes (I covered).
Cook egg noodles according to package directions and drain well.
Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
Place noodle mixture in bottom of 8 x 12 lightly greased baking dish. Top with beef mixture; sprinkle evenly with cheeses.
Bake, covered with aluminum foil, at 350 for 35 minutes. Uncover and bake 5 minutes more.
NOTE: This is from the October 2003 Southern Living. It says it makes six servings, but you could serve at least 8, I think. I used original Rotelle tomatoes with green chilis and it is quite spicy. I also used splenda instead of sugar and reduced fat sour cream. Next time I’ll make it in two smaller containers and freeze one of them.