Johnny Marzetti
- Ready In:
- 2hrs
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 907.18 g lean ground beef (85/15)
- 2 onions, minced
- 2 stalk celery, minced
- 1 green bell pepper, minced
- 29.58 ml garlic, Minced
- 226.79 g can mushrooms, Stems and Pieces, Drained
- 120.48 g can black olives, Sliced and Drained
- 2 (822.13 g) can diced tomatoes, Drained
- 304.75 g can cream of mushroom soup
- 2 (864.66 g) can whole kernel corn
- 14.79 ml worchestershire sauce
- 453.59 g cheddar cheese, Shredded
- 4.92 ml salt
- 2.46 ml black pepper
- 2.46 ml white pepper
- 0.61 ml ground cayenne pepper
- 340.19 g wide egg noodles, cooked
directions
- In large heavy dutch oven combine ground meat, onions, celery and bell pepper.
- Saute until meat is browned then drain off any excess grease.
- Add garlic, mushrooms, black olives, tomatoes, cream of mushroom soup, corn, Worchestershire sauce, salt, black pepper, white pepper and cayenne pepper, mixing well.
- Cover and simmer over low heat about 20 minutes.
- Add cheddar cheese and mix well.
- Gently fold in cooked noodles.
- Pour into slightly buttered 10x14 casserole dish or two 9x9 dishes.
- Top with your choice of onion rings or crushed Ritz crackers combined with melted butter, if desired.
- Bake in 350 oven for 30 minutes or until heated through.
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RECIPE SUBMITTED BY
Luby Luby Luby
Lafayette, LA
Living in the south we are very lucky to have an abundance of fresh seafood and other ingredients at our disposal when trying new recipes. My husband and I both love to cook and have learned a lot about cooking from our native Louisianian, Paul Prudhomme (we learned to be very careful with his recipes as they are very spicy - even for us), native New Orleanian, Frank Davis and transplanted Emeril Lagasse. It would be very difficult to pick an all time favorite cookbook since I have approximately 200. I enjoy collecting local cookbooks as well as others from different areas. This picture is obviously when DH and I got married. I cooked all the food and even made my wedding cake.