Thursday, August 25, 2016
A tasty casserole where the flavors just blend together to make a great meal. The family really enjoyed this dish. They weren't quite sure what to expect when I told them we were having Beef Lombardi for dinner. They were pleasantly surprised.
From Cook's Country Magazine
1 tablespoon olive oil
1 pound 90 percent lean ground beef
1 onion, chopped
Salt and pepper
3 tablespoons tomato paste
4 garlic cloves, minced
3 (10-ounce) cans Ro-tel Original Diced Tomatoes & Green Chilies, drained
12 ounces (7 3/4 cups) wide egg noodles
1 1/4 cups sour cream
4 ounces cream cheese, softened
1 tablespoon cornstarch
4 scallions, sliced thin
8 ounces Colby Jack cheese, shredded (2 cups)
1. Adjust oven rack to middle position and heat oven to 350 degrees F. Grease 13 by 9-inch baking dish. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add beef, onion, 1 teaspoon salt, and 1 teaspoon pepper and cook, breaking up pieces with spoon, until beef is cooked through, about 8 minutes.
2. Stir in tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until most liquid has evaporated, 3 to 5 minutes. Remove from heat and set aside.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, for 3 minutes. Reserve 2 cups cooking water, then drain noodles.
4. Whisk sour cream, cream cheese, cornstarch, and 1/2 cup reserved cooking water together in now-empty pot until smooth. Stir in scallions, noodles, remaining 1 1/2 cups cooking water, and 3/4 teaspoon salt.
5. Spread noodle mixture in even layer in prepared baking dish. Spread beef mixture evenly over noodles. Sprinkle Colby Jack evenly over top.
Serves 6 to 8