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Johnny Marzetti Recipe

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This recipe for Johnny Marzetti, by , is from The Gelineau Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Powell
Added: Friday, December 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces pasta (we use elbow noodles)
1 pound lean ground beef
1 cup chopped onion
2 cups chopped celery
salt and ground black pepper to taste
1 (10.75 ounce) can condensed tomato soup
1 (8 ounce) can tomato sauce
1 cup water
2 cups shredded sharp Cheddar cheese
* I often substitue jarred spaghetti sauce for the tomato soup and sauce

Directions:
Directions:
In a large pot with boiling salted water cook pasta until al dente. Drain. Meanwhile, in a large skillet cook ground beef until no pink remains. Add onions and celery and cook until they are softened. Add salt and pepper to taste. Stir in tomato soup, tomato sauce, and water. Simmer for 10 minutes.
Miix together the cooked and drained pasta with the meat mixture. In a round casserole dish alternate layers of the meat and pasta with the shredded cheese. Begin with the meat and pasta and end with a layer of cheese.
Bake in a preheated 350 degree F (175 degree C) oven for 20 to 30 minutes or until cheese is melted and bubbly

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
What's Johnny Marzetti? Johnny Marzetti is a casserole created in the 1920s by the owner of the Marzetti Restaurant in Columbus, Ohio. Who was Johnny Marzetti? According to the "American Century Cookbook" by Jean Anderson, Johnny Marzetti was the brother of the owner of the Marzetti Restaurant.

Casseroles steamrolled into the kitchen in the 1940s and have remained popular staples to this day. The Johnny Marzetti casserole was popular in the mid '50s and early '60s. It consists of meat, pasta and either tomato sauce, soup or juice.

Taken from a Nov 4, 1999 article written by Arlene Burnett, Post-Gazette writer

 

 

 

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