|
|
 |
BEEF LOMBARDI |
 |
|
| This first came from Southern Living Complete Quick and Easy Cookbook: 2009 |
|
| Ingredients: |
1 pound lean ground beef
1 14oz can diced tomatoes
1 10oz can Rotel tomatoes and chilis
1 t sugar
2 t salt
1/4 t pepper
1 tablespoon minced garlic
6 scallions
|
6oz tomato paste
1 cup chicken broth
1 bay leaf
6oz medium egg noodles
1 cup sour cream
4oz shredded sharp Cheddar cheese
1 cup shredded Parmesan Cheese
1 cup shredded mozzarella cheese
|
|
| Procedures: |
- ___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 and next 5 ingredients; cook 5 minutes. Stir in tomato paste, and add bay leaf; cook 30 minutes. Discard bay leaf.
- ___Meanwhile, cook noodles according to package directions, in water and chicken broth, and drain. Stir together noodles, chopped green onions, and 1 cup sour cream until blended.
- ___Place noodle mixture in a lightly greased 13" x 9" baking dish. Top with beef mixture; sprinkle evenly with cheeses.
- ___A good stopping point, it can be frozen for a month. Defrost overnight before baking.
- ___Bake, covered, at 350o for 35 minutes. Uncover and bake 5 more minutes.
|
|
| Notes: |
|
2010-06-06: This had its first try for the three of us and went well. We containerized quite a bit for lunches.
|
|
|
05/30/2014
|
|
|
