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Beef Lombardi  Recipe

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This recipe for Beef Lombardi , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rita Mills
Added: Sunday, March 20, 2005


1 lb lean ground beef
1 (14-1/2 oz) can chopped
tomatoes (I use tomato sauce)
1 (10-oz) can diced tomatoes
and green chilies (I use Rotel)
2 tsp sugar
2 tsp salt
1/4 tsp pepper
1 (6 oz) can tomato paste
1 bay leaf
1 (6 oz) pkg. Med egg noodles
6 green onions, chopped
1 c sour cream
1 c (4 oz) shredded sharp cheddar
1 c shredded parmesan cheese
1 c (4 oz) shredded mozzarella cheese

Cook 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 (tomato sauce) and next 4 ingredients. Cook 5 minutes, add tomato paste and bay leaf and simmer 30 minutes. Cook egg noodles according to directions and drain. Stir together noodles, chopped green onions and sour cream until blended. Place noodles mixture in bottom of lightly greased (13x9 in) pan, top with beef mixture, sprinkle evenly with cheese. Bake, covered with aluminum foil at 350 degrees for 35 minutes, uncover and bake 5 more minutes. Garnish, if desired with fresh parsley.




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