BEEF LOMBARDI

INGREDIENTS:

1 tablespoon olive oil

1 lb lean ground beef

1/2 onion, chopped

1 teaspoon salt

1/2 teaspoon pepper

4 tablespoons (3 oz) tomato paste

3 garlic cloves, minced

1 teaspoon Italian seasoning

3 (10 oz) cans diced tomatoes & chilies (like Ro-tel), drained

1/4 teaspoon celery salt

1 (12 oz) package egg noodles

1 1/4 cups sour cream

4 oz cream cheese, softened

1 tablespoon cornstarch

2 1/2 cups Colby Jack cheese

DIRECTIONS:

Preheat oven to 350˚F. Heat oil in a large skillet over medium heat. Add onion and beef to pan. Cook for 8-10 minutes and season with salt and pepper.

Add tomato paste, garlic, Italian seasoning, celery salt, and canned tomatoes to pan. Cook for 5 minutes or until water begins to cook off, stirring often.

While beef mixture cooks bring a pot of water to boil and cook noodles for 3 minutes only. Reserve 2 cups cooking water. Drain and set aside.

In mixing bowl whisk together sour cream, cream cheese, cornstarch, and ½ cup noodle water until smooth.

Stir in noodles and remaining reserved noodle water. Pour noodle mixture into greased 9”x13” deep-sided baking dish. Sprinkle with salt and pepper.

Top with beef mixture and level with back of spoon making sure each noodle is covered. Top with cheese. Bake for 25-30 minutes in center of oven or until cheese begins to brown.