Johnny Mazetti
There is as many ways of making this dish, as there are to make a martini. When I was managing a dining room, my staff would notify me when this was on the employees menu. That meant I would take time to sit down, gather all in a private room and eat together. A treat all around. This is the recipe that the chef gave me.
2 cups celery, chopped
1 cup onions, chopped
2 green Bell peppers, chopped
1 pound ground beef
1 can condensed tomato soup, undiluted
1 can (8 ounce) tomato sauce
1 can (6 ounce) tomato paste
2 cup water
1/2 cup stuffed olives, sliced
1/2 pound mushrooms, sliced and sauteed.
1/2 pound wide noodles, cooked according to package directions.
2 cups grated sharp Cheddar cheese
Preheat oven to 350 degrees
Grease a 2 1/2 quart casserole
In a large pot, brown the ground beef, remove from pan and set aside.
Saute celery, onions, and green pepper in the drippings.
Return browned beef to the pan. Add the tomato products, water. Cook slowly for 1/2 hours. Add olives and mushroom, and noodles; mix.
Turn into prepared casserole, cover with grated cheese and bake for 20 minutes.
Makes 8 to 10 servings.
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