My New Favorite Casserole

The pasta layer reminds me of the Italian noodles my mom made when I was a kids. The tomato layer is not quite Italian and not quite Mexican. Enjoy!

Beef Lombardi
(Southern Living)
Ingredients
1 pound lean ground beef
1 (14 1/2-ounce) can diced or stewed tomatoes
1 (10-ounce) can Rotel
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
1 cup sour cream
1 cup shredded sharp Cheddar cheese
2 cups shredded Italian cheese

Preparation
Cook ground beef in a large skillet until it 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 13- x 9-inch 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. Garnish, if desired.