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Per serving
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- 1
Brown the meat and veggies
Heat a large skillet over medium-high heat. Add the ground beef and pork sausage along with the diced green bell pepper and diced yellow onion. Cook, breaking up the meat, until browned and the vegetables are softened, then drain off the excess grease.
- 2
Build the sauce
Season the meat with salt and pepper. Stir in the whole tomatoes and their juice, crushing them a bit with your spoon, then add the condensed tomato soup, brown sugar, dry mustard, and garlic powder. Give it all a good stir.
- 3
Let it simmer
Turn the heat down to low and let the sauce simmer for about 30 minutes, stirring now and then so nothing sticks. If you like, stir in the drained sliced mushrooms and drained green olives during the last few minutes.
- 4
Cook the noodles
While the sauce simmers, bring a pot of salted water to a boil and cook the wide egg noodles 1 minute shy of the package's al dente time. Drain them well so they don't water down the casserole.
- 5
Combine and top
Preheat the oven to 350 degrees F and spray a 9x13-inch baking dish with nonstick spray. Toss the drained noodles right into the sauce until everything is coated, then spread the mixture into the dish and scatter the grated sharp cheddar over the top.
- 6
Bake and serve
Bake uncovered for about 20 minutes, until the casserole is heated through and bubbly around the edges. Let it sit a couple of minutes, then garnish with a little fresh parsley if you have it and serve warm.
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Old-Fashioned Johnny Marzetti Casserole
Created by: HomeCooking
Ingredients
- 1 1/2 lb ground beef
- 1/2 lb pork sausage
- 1 green bell pepper
- 1 yellow onion
- 28 oz canned whole tomatoes
- 21 1/2 oz condensed tomato soup
- 1 tbsp brown sugar
- 1 tsp dry mustard
- 1 tsp garlic powder
- 8 oz wide egg noodles
- 4 oz mushrooms
- 5 oz green olives
- 1 cup sharp cheddar cheese
- salt and pepper, to taste
Instructions
- Brown the meat and veggiesHeat a large skillet over medium-high heat. Add the ground beef and pork sausage along with the diced green bell pepper and diced yellow onion. Cook, breaking up the meat, until browned and the vegetables are softened, then drain off the excess grease.
- Build the sauceSeason the meat with salt and pepper. Stir in the whole tomatoes and their juice, crushing them a bit with your spoon, then add the condensed tomato soup, brown sugar, dry mustard, and garlic powder. Give it all a good stir.
- Let it simmerTurn the heat down to low and let the sauce simmer for about 30 minutes, stirring now and then so nothing sticks. If you like, stir in the drained sliced mushrooms and drained green olives during the last few minutes.
- Cook the noodlesWhile the sauce simmers, bring a pot of salted water to a boil and cook the wide egg noodles 1 minute shy of the package's al dente time. Drain them well so they don't water down the casserole.
- Combine and topPreheat the oven to 350 degrees F and spray a 9x13-inch baking dish with nonstick spray. Toss the drained noodles right into the sauce until everything is coated, then spread the mixture into the dish and scatter the grated sharp cheddar over the top.
- Bake and serveBake uncovered for about 20 minutes, until the casserole is heated through and bubbly around the edges. Let it sit a couple of minutes, then garnish with a little fresh parsley if you have it and serve warm.