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johnny marzetti

(1 rating)
Recipe by
Kelly Williams
Forked River, NJ

This is how my mom made it back in the 60's and 70's when my sister and I were kids. I used to love this stuff! *Since Campbell's has changed their tomato soup so much, I have had to add a Tbl. of heavy cream to the recipe. (I do wish they'd make it like they used to. It was so much more creamy.) But the addition of the heavy cream really does it. Enjoy! (photo from bing images)

(1 rating)
yield serving(s)
prep time 10 Min
cook time 20 Min

Ingredients For johnny marzetti

  • 1 (8 oz.)
    bag wide egg noodles (or half of a 16 oz. bag)
  • 1 1/2 lbs.
    ground beef
  • 1
    large onion, chopped
  • 1/2
    of a green bell pepper, chopped
  • 1 (8 oz.)
    can mushrooms, drained
  • 1 tsp.
  • 1/4 tsp.
  • 1/4 tsp.
  • 2 cans
    condensed tomato soup
  • 1 Tbl.
    heavy whipping cream
  • 1 (6 oz.)
    can tomato paste, contadina italian herb kind is good
  • 1/2 cup
    water, more if needed
  • 2 tsp.
    worcestershire sauce, half if desired or to taste
  • 2 cups
    diced velveeta or grated sharp cheddar or combo
  • *more cheese if baking uncovered, about 1-1 1/2 cups

How To Make johnny marzetti

  • 1
    Get pot of water on to boil. In large deep frying pan, saute hamburger, onion and bell pepper. Drain grease. Add seasonings and rest of ingredients except noodles and cheese. Cook noodles and drain. While noodles are cooking, simmer meat and sauce over low heat stirring occaisionally. When noodles are done and draining, stir in cheese first, stir til melted, then stir in noodles. Simmer on low 2 more minutes. Stir occaisionally. Serve. *You can also add a little more water or beef broth and pour into a casserole and bake if desired. Bake covered or top with more cheese and bake uncovered. 350 degrees for 30 minutes or til heated through. Variation: Omit heavy cream and sub one can cream of mushroom soup for one of the cans tomato soup.

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