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Johnnie Marzetti

Yield 8 to 10 servings


  • 1 pound ground chuck
  • 3 stalks celery, chopped
  • 2 medium onions, chopped
  • 1 medium-size green pepper, seeded and chopped
  • 1/4 cup butter or margarine
  • 1 (6-ounce) can tomato paste
  • 1 cup water
  • 1/4 teaspoon basil leaves
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 (5-ounce) packages wide egg noodles, cooked and drained
  • 1 1/2 cups soft breadcrumbs
  • 1 cup (4 ounces) shredded sharp Cheddar cheese

How to Make It

  1. Sauté meat, celery, onion, and green pepper in butter in a large skillet over low heat until meat is browned, stirring to crumble. Drain off pan drippings. Add tomato paste, water, basil, salt, pepper, and bay leaf; reduce heat and simmer, uncovered, 5 minutes. Remove bay leaf, and discard.

  2. Place cooked noodles in a lightly greased 2 1/2-quart shallow baking dish. Spoon meat mixture over noodles; sprinkle breadcrumbs and cheese over top. Bake, uncovered, at 375° for 20 minutes or until cheese melts.

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