"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Beef Lombardi Recipe

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This recipe for Beef Lombardi, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peg Roberts
Added: Saturday, October 10, 2009


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

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 350 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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