Wednesday, January 30, 2013

Beef Lombardi

"But I thought I met your whole family?" That was what Chris said when he saw what was for dinner tonight (I post the week's menu on Saturday).  My maiden name was Lombardi, no relation to Vince. So when I saw this recipe on I did a double take. And of course I had to try it. Delicious is the best way to describe dinner. What is not to like - meat, cheddar and mozzarella cheese and the tomatoes with chiles added a nice kick to the dish. And noodles and sour cream added a whole extra layer of goodness.
The recipe called for the noodles to be mixed with the sour cream and scallions. I thought there was too much sour cream for the noodles so I mixed in the meat and baked it all together. So good...

This recipe made enough for tonight's dinner and a dish that went into the freezer.

Ingredients -
1 pound lean ground beef
1 (14 1/2-ounce) can chopped tomatoes
1 (10-ounce) can diced tomatoes and green chiles
2 teaspoons sugar
2 teaspoons salt
1/4 teaspoon pepper
1 (6-ounce) can tomato paste
1 bay leaf
1 (6-ounce) package medium egg noodles
6 green onions, chopped (about 1/2 cup)
1 cup sour cream
1 cup (4 ounces) shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
Garnish: fresh parsley sprigs

Method -
Cook ground 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 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 a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.

This recipe appeared in Southern Living Ocotber 2003

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