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Thursday, August 25, 2016

Johnny Marzetti Iv

Ingredients

  • Servings: 4
  • 1 (8 ounce) package wide egg noodles
  • 1 pound lean ground beef
  • 1 onion, chopped
  • 1 (4.5 ounce) can sliced mushrooms
  • 1 pinch garlic salt
  • ground black pepper to taste
  • 1 1/2 tablespoons white sugar
  • 1 tablespoon worcestershire sauce
  • 2 (15 ounce) cans tomato sauce
  • 8 ounces sharp cheddar cheese, shredded

Recipe

  • cook pasta in a large pot of boiling salted water until al dente. drain.
  • in a large skillet, cook ground beef, onion, and mushrooms. drain grease. mix in garlic salt, ground black pepper, sugar, worcestershire sauce, and tomato sauce. simmer for 30 minutes.
  • in a greased 2 quart casserole dish, layer half of the cooked egg noodles, then half of the sauce mixture, followed by half of the grated cheese. repeat.
  • bake in a preheated 375 degree (190 degree c) oven for 20 to 30 minutes.

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