Beef Lombardi

There is nothing much I enjoy more (well, actually I guess there is a lot more that I enjoy, such as: grandchildren, traveling, shopping, baking, AGT, Candy Crush to name a few) than getting out old magazines from years gone by to search out the tried and true recipes. Peter Pumpkin lets me keep the magazines in “seasons” in plastic tubs which are stored away in the infamous storage shed about 5 miles from our house. When fall comes rolling around, I pull out the old ones, some going back as far as the 90’s. Doesn’t it seem like it was just the 90’s, but seems weird that that is now considered “far back”? Well, last night while waiting for Forte to sing on AGT, I was thumbing through a 2003 October Southern Living and found several recipes that sound scrumptious. It’s interesting as different seasons of our lives roll around, different recipes appeal to us than they would have before. I cannot believe that I didn’t even look at this one, or if I did, my memory fails me (which since I am still so young & hip, I’m sure it is not that). Guys will love this because of the name, goes perfectly for those Monday night football game meals.

Serves 6
1 lb lean ground beef (or turkey)
1 (14 1/2 oz) can chopped tomatoes
1 (10 oz) can diced tomatoes and green chiles
2 teas sugar
2 teas salt
1/4 teas pepper
1 (6 oz) can tomato paste
1 bay leaf
1 (6 oz) package medium egg noodles
6 green onions, chopped
1 cup sour cream
1 cup (4 oz) shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup (4 oz) shredded mozzarella cheese
Garnish: fresh parsley sprigs
Cook beef of turkey in a large skillet over medium heat 5-7 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 egg noodles, chopped green onions and sour cream until blended.
Place noodle mixture in bottom of a lightly greased 13×9 baking dish. Discard bay leaf and the top with meat mixture; sprinkle evenly with cheeses.
Bake, covered with foil at 350 for 35 minutes. Uncover and bake 5 more minutes. Garnish with parsley, if desired.
*This freezes up to 1 month if desired, before baking. To bake, thaw completely in refrigerator overnight and bake as directed.
*To lighten use fat free sour cream and reduced fat cheddar cheese and reduce amount of cheese on top to 1/2 each type. (but really, if you make this during football season, you are using so many calories jumping up and down for your team, you can afford to use the real stuff)

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