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Johnny Marzetti
2 TBSP butter or margarine
2 large onions, chopped
5 to 6 stalks of celery, chopped
2 large green peppers, chopped
2 lbs. ground chuck
1 clove garlic, chopped
2 to 3 cans tomato soup
1 small can tomato paste
1 large can mushrooms with juice
1 medium bottle green olives, chopped or sliced (save juice)
1 (16-oz.) package medium noodles, cooked and drained
1 lb. cheddar cheese, grated or shredded
1 medium to large package potato chips, coarsely crushed
In a large Dutch oven, saute onions, celery and peppers in butter until tender; remove from pan and set aside. Brown meat and garlic. Add the cooked vegetables, tomato soup and tomato paste; mix well. Add the mushrooms, undrained, olives(with juice) and the noodles; mix well. Put into a large casserole dish (or it can be divided into 2 casserole dishes), cover with cheese and the crushed potato chips. Bake at 350 for 1 hour.
SERVES: 14 to 15.
Recipe Source: Bob Nevin (my brother)
2 TBSP butter or margarine
2 large onions, chopped
5 to 6 stalks of celery, chopped
2 large green peppers, chopped
2 lbs. ground chuck
1 clove garlic, chopped
2 to 3 cans tomato soup
1 small can tomato paste
1 large can mushrooms with juice
1 medium bottle green olives, chopped or sliced (save juice)
1 (16-oz.) package medium noodles, cooked and drained
1 lb. cheddar cheese, grated or shredded
1 medium to large package potato chips, coarsely crushed
In a large Dutch oven, saute onions, celery and peppers in butter until tender; remove from pan and set aside. Brown meat and garlic. Add the cooked vegetables, tomato soup and tomato paste; mix well. Add the mushrooms, undrained, olives(with juice) and the noodles; mix well. Put into a large casserole dish (or it can be divided into 2 casserole dishes), cover with cheese and the crushed potato chips. Bake at 350 for 1 hour.
SERVES: 14 to 15.
Recipe Source: Bob Nevin (my brother)