Beef Lombardi Casserole (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1 pound lean ground beef.
03 - 1/2 onion, finely chopped.
04 - 1 teaspoon salt.
05 - 1/2 teaspoon black pepper.
06 - 4 tablespoons tomato paste.
07 - 3 garlic cloves, minced.
08 - 1 teaspoon Italian seasoning.
09 - 3 cans (10 oz each) diced tomatoes with chilies, drained.
10 - 1/4 teaspoon celery salt.
11 - 12 ounces egg noodles.
12 - 1 1/4 cups sour cream.
13 - 4 ounces cream cheese, softened.
14 - 1 tablespoon cornstarch.
15 - 2 1/2 cups Colby Jack cheese, shredded.

# Instructions:

01 - Preheat oven to 350°F. Heat oil in large skillet over medium heat.
02 - Brown beef and onions 8-10 minutes. Season with salt and pepper.
03 - Stir in tomato paste, garlic, seasonings, and tomatoes. Cook 5 minutes.
04 - Boil noodles 3 minutes. Reserve 2 cups water before draining.
05 - Mix sour cream, cream cheese, cornstarch and 1/2 cup pasta water until smooth.
06 - Mix noodles with cream sauce and remaining pasta water.
07 - Add noodles to baking dish, top with beef mixture and cheese.
08 - Bake 25-30 minutes until bubbly and lightly browned.

# Notes:

01 - Undercook noodles as they'll continue cooking in oven.
02 - Save pasta water for creamier sauce.
03 - Can be made ahead and refrigerated.

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