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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Beef Lombardi Recipe

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This recipe for Beef Lombardi is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. lean ground beef
1 (10 oz) can diced tomatoes & green chiles
1 (14 1/2 oz) can chopped tomatoes
2 tsp. sugar
2 tsp. salt
1/4 tsp. pepper
1 (6 oz) can tomato paste
1 bay leaf
1 (6 oz) package medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 cup sour cream
1 cup shredded Parmesan cheese
1 cup (4 oz.) shredded mozzarella cheese
1 cup (4 oz.) shredded sharp Cheddar cheese
Garnish: fresh parsley sprigs
Directions:
Directions:
Cook ground beef in 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 lightly greased 13 x 9" baking dish. Top with beef mixture; sprinkle evenly with cheeses.
Bake covered with aluminum foil, at 350º for 35 minutes. Uncover and bake 5 more minutes. Garnish if desired.
Serves 6 Prep: 10 min. Cook: 41 min., Bake 40 min.
Personal Notes:
Personal Notes:
Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.

Recipe from Southern Living Magazine.

 

 

 

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