Rachel's Recipes

Johnny Marzetti

Posted on: October 3, 2009

Ingredients
1 pound bulk mild Italian sausage (can substitute hamburger)
1 cup chopped onion
1 cup chopped celery
1 green bell pepper, chopped
1 can diced tomatoes, drained
2 cans tomato soup
1 package (12 ounces) wide egg noodles (can substitute elbow noodles)
2 cups shredded sharp cheddar cheese

Directions
Preheat oven to 375°F and boil water for the noodles. Once the water had boiled, add the noodles and cook according to the package’s directions.

Cook sausage in a skillet over medium heat for a couple minutes. Add onion, celery, and bell pepper; cook and stir until onions are tender and sausage is no longer pink. Drain fat. Add tomatoes, tomato soup and any seasonings to taste (e.g., garlic, italian seasoning). Cook for a couple more minutes.

Once the noodles have finished cooking, drain them and put them back in the pot. Add the sausage and vegetable mixture and most of the cheddar cheese (reserving some to top the casserole) to the pot, stirring thoroughly.

Lightly spray 13X9-inch baking dish with nonstick cooking spray. Add the contents of the pot to the dish. Top with the reserved cheddar cheese.

Bake 30 minutes or until heated through and cheese is melted.

Source: Grandma Berkey

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