Beef Lombardi

• 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

1. Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.
2. Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.
3. Cook egg noodles according to package directions; drain.
4. Stir together cooked egg noodles, chopped green onions, and sour cream until blended.
5. Place noodle mixture in bottom of a lightly greased 13- x 9-inch baking dish. Top with beef mixture; sprinkle evenly with cheeses.
6. Bake, covered with aluminum foil, at 350u0b0 for 35 minutes. Uncover casserole, and bake 5 more minutes. Garnish, if desired.
7. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.
8. 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.

ground beef, tomatoes, tomatoes, sugar, salt, pepper, tomato paste, bay leaf, egg noodles, green onions, sour cream, cheddar cheese, parmesan cheese, mozzarella cheese, parsley sprigs

Taken from www.myrecipes.com/recipe/beef-lombardi-0 (may not work)