Yumzetti/ Johnny Marzetti |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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A quick, easy, savory casserole. My grandmother always made this, and I loved it! I highly recommend making sure one or both cans of soup is low sodium, or it ends up tasting pretty salty, although you may prefer a higher sodium content. I also prefer to use ground turkey instead of beef; with all the other ingredients, it's impossible to tell the difference in taste. Ingredients:
1 lb ground beef or 1 lb ground turkey |
1 (10 -12 ounce) can cream of celery soup |
1 (10 -12 ounce) can cream of mushroom soup |
1 (10 -12 ounce) can tomato paste |
1/2 lb wide egg noodles |
6 -10 slices velveeta cheese (to taste) or 6 -10 slices american cheese (to taste) |
Directions:
1. Preheat oven to 350 degrees.
2. Grease 13”x9” baking pan.
3. Cook noodles until tender, as per directions on package. (Usually 6-8 minutes.) Drain.
4. While noodles are cooking, brown ground beef/turkey.
5. In a separate (large!) bowl, mix together soups and tomato paste. Stir in browned meat, then prepared noodles. Mixture will be thick.
6. Dump the contents of the bowl into baking pan and smooth with spatula.
7. Layer cheese squares over casserole.
8. Cover pan with aluminum foil.
9. Bake at 350 degrees for 45 minutes, then remove foil and continue baking for 5-10 minutes, until more golden.
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