| JOHNNIE MARZETTI |
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Serves 81 tablespoon CRISCO Oil 1 cup chopped celery 1 cup chopped onion 1 medium green bell pepper, chopped 1 pound ground beef round 1 can (14-1/2 ounces) Italian-style stewed tomatoes, undrained 1 can (8 ounces) tomato sauce 1 can (6 ounces) tomato paste 1 cup water 1 bay leaf 1 -1/2 teaspoons dried basil leaves 1 -1/4 teaspoons salt 1/4 teaspoon black pepper 1 package (12 ounces) egg noodles, cooked and well drained 1/2 cup plain dry bread crumbs 1 cup (4 ounces) shredded sharp Cheddar Cheese Heat oven to 375ºF. Oil 12-1/2 x 8-1/2 x 2-inch baking dish lightly. Place cooling rack on countertop. Heat one tablespoon oil in large skillet on medium heat. Add celery, onion and green pepper. Cook and stir until tender. Remove vegetables from skillet. Set aside. Add meat to skillet. Cook until browned, stirring occasionally. Return vegetables to skillet. Add tomatoes, tomato sauce, tomato pase, water, bay leaf, basil, salt and black pepper. Reduce heat to low. Simmer 5 minutes, stirring occasionally. Remove bay leaf. Place noodles in baking dish. Spoon meat mixture over noodles. Sprinkle with bread crumbs and cheese. Bake at 375ºF for 15 to 20 minutes or until cheese melts. Do not overbake. Remove baking dish to cooling rack. Garnish if desired. |
