Jo mazzotti-a brunch casserole

14 Servings

Ingredients

Quantity Ingredient
¼ cup Butter or oil
1½ pounds Lean ground pork Or use lean ground beef
8 larges Onions; sliced
8 ounces Tomato paste; * see note
1 pounds Mushrooms; sliced
1 Celery bunch; sliced
2 Green pepper; diced
½ Lemon-juice only
Salt and pepper; to taste
1 pounds Sharp cheddar cheese
Noodles; * see note

Directions

Recipe by: Jo Merrill This large serving recipe with the strange name is excellent for a buffet supper. It is even better if you make the sauce the day before and let it season. Use other meats instead of ground pork, such as ground beef or por sausage, if preferred. You will not need as much oil or fat if you use fatt meats. * Use 3 cans concentrated tomato soup or one can tomato paste and 2 cups water. * Use a large package of broad noodles.

Cook together until well browned the oil, mean and sliced onions. Add the tomato paste and water, mushrooms, celery, green peppers, juice of ½ of a lemon, salt and pepper and the cubed cheese. Simmer for 15 minutes to make a rich sauce. Meanwhile, using a large pan, bring salted water to a boil and cook the noodles until just tender. Drain noodles and mix with the sauce in a large pan. Cover tightly and simmer slowly one hour on top of the stove or in a

350 degree oven. Serves 12-16.

NOTE: This recipe is from an old Fannie Farmer cookbook and yes, it does ca for adding the cheese as indicated above instead of adding it toward the last. Hopefully it was not a misprint. This sounds good when preparing a casserole for a crowd. JO Merrill Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 20, 1998

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