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2012-02-16 digital edition

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2012-02-16 / General Stories

From the Chef’s Corner

by Chef Deedle

Beef Lombardi

Like Italian cuisine? This recipe is as good as they get. Preparation time is not long, but the results are gratifying.

1 (8 oz.) pkg. medium egg noodles
1 lb. lean ground beef
Salt and pepper to taste
¾ tsp dried Italian seasoning
1 (6 oz.) can tomato paste
1 (14.5 oz.) can or jar diced fire roasted tomatoes
1 (3 oz.) pkg. cream cheese, softened
½ cup sour cream
4 green onions, chopped
½ to ¾ cup shredded Italian six-cheese blend








Preheat oven to 350 degrees. Prepare egg noodles according to package directions.

Meanwhile, sprinkle ground beef with salt, pepper, and Italian seasonings. Cook beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.

Stir in tomato paste, and cook 2 to 3 more minutes; stir in roasted tomatoes, ½ cup water and reduce heat to medium-low. Simmer about 8 to 10 minutes.

Microwave cream cheese in a microwave-safe bowl at HIGH for 20 seconds. Stir in sour cream and green onions. Stir cream cheese mixture into hot cooked noodles.

Place noodle mixture in bottom of a lightly greased 11x7 baking dish. Top with beef mixture; sprinkle with shredded Italian cheese.

Bake at 350 degrees for 25 minutes or until hot and bubbly.

Serve with a green salad and French bread.

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