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jo mazzotti-a brunch casserole

yield 12 serving(s)

Ingredients For jo mazzotti-a brunch casserole

  • 1/4 c
    butter or oil
  • 1 lb
    sharp cheddar cheese, cubed
  • 1
    salt and pepper to taste
  • 1/2
    lemon, juice only
  • 2
    green peppers, diced
  • 1
    celery bunch, sliced
  • 1 lb
    mushrooms, sliced
  • 8 oz
    tomato paste
  • 8 lg
    onions, sliced
  • 1 1/2 lb
    lean ground pork
  • noodles

How To Make jo mazzotti-a brunch casserole

  • 1
    You may use 3 cans concentrated tomato soup instead of one can tomato paste and 2 cups water.
  • 2
    Use a large package of broad noodles.
  • 3
    Cook together the oil, meat and sliced onions until well browned.
  • 4
    Add the tomato paste and water, mushrooms, celery, green peppers, juice of 1/2 of a lemon, salt and pepper and the cubed cheese.
  • 5
    Simmer for 15 minutes to make a rich sauce.
  • 6
    Meanwhile, using a large pan, bring salted water to a boil and cook the noodles until just tender.
  • 7
    Drain noodles and mix with the sauce in a large pan.
  • 8
    Cover tightly and simmer slowly one hour on top of the stove or in a 350 degree oven.

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