BEEF LOMBARDY

Beef Lombardi
via Southern Living

1 pound lean ground beef
1 14.5 oz. can chopped tomatoes
1 10 oz. can diced tomatoes and green chiles
2 tsp sugar
2 tsp salt
1/4 tsp pepper
1 6 oz. can tomato paste
1 bay leaf
1 8 oz. package medium egg noodles
6 green onions, chopped
1 1/4 cup sour cream
1 cup shredded sharp Cheddar cheese
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese

Cook ground beef in a large skillet over medium heat 5 to 6 minutes, stirring until it crumbles and is no longer pink. Drain.
Stir in chopped tomatoes and next 4 ingredients; cook 5 minutes. Add tomato paste and bay leaf, and simmer 30 minutes.

Cook egg noodles according to package directions; drain. Stir together cooked egg noodles, chopped green onions, and sour cream until blended.

Place noodle mixture in bottom of a lightly greased 9×13 baking dish. Top with beef mixture; sprinkle evenly with cheeses. Bake, covered with aluminum foil, at 350° for 35 minutes. Uncover casserole, and bake 5 more minutes.

(This casserole can be frozen up to 1 month, if desired. Thaw in refrigerator overnight. Bake as directed.)