Beef Lombardi

Ingredients

• 1  bay leaves 
• 10 ounce canned tomatoes diced green canned
• 14.5 ounce canned tomatoes chopped canned
• 6 ounce extra wide egg noodles 
• 0.5 cup spring onion chopped
• 1 pound ground beef lean
• 1 cup parmesan shredded
• 6 servings parsley fresh
• 0.3 teaspoon pepper 
• 2 teaspoons salt 
• 4 ounces sharp cheddar cheese shredded
• 4 ounces mozzarella cheese shredded
• 1 cup cream sour
• 2 teaspoons sugar 
• 6 ounce canned tomatoes canned

Equipment

• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink.
2. Drain.
3. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes.
4. Add tomato paste and bay leaf, and simmer 30 minutes.
5. Cook egg noodles according to package directions; drain.
6. Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
7. Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
8. Bake, covered with aluminum foil, at 350 for 35 minutes. Uncover casserole, and bake 5 more minutes.
9. Garnish, if desired.
10. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight.
11. Bake as directed.
12. To lighten: Substitute low-fat or fat-free sour cream and 2% reduced-fat Cheddar cheese. Reduce amount of cheeses on top to 1/2 cup each.