Recipe - Jo Mazzotti-A Brunch Casserole

One fourth cup Butter or oil
1 One half pound Lean ground pork Or use lean
ground beef
8 lg Onions; cut or sliced up
8 ounce Tomato paste; * see note
1 pound Mushrooms; cut or sliced up
1 Celery bunch; cut or sliced up
2 Green pepper; minced
One half Lemonjuice only
Salt and pepper; to taste
1 pound Sharp cheddar cheese
Noodles; * see note

Recipe by: Jo Merrill This large serving recipe with the strange name is
excellent for a buffet supper. It is even better if you make the sauce the
day before and let it season. Use other meats instead of ground pork, such
as ground beef or por sausage, if preferred. You will not need as much oil
or fat if you use fatt meats. * Use 3 cans concentrated tomato soup or one
can tomato paste and 2 cups water. * Use a large package of broad noodles.

Cook together until well browned the oil, mean and cut or sliced up onions. Add the
tomato paste and water, mushrooms, celery, green peppers, juice of One half of a
lemon, salt and pepper and the cubed cheese. Simmer for 15 minutes to make
a rich sauce. Meanwhile, using a large pan, bring salted water to a boil
and cook the noodles until just tender. Drain noodles and mix with the
sauce in a large pan. Cover tightly and simmer slowly one hour on top of
the stove or in a
350 degree oven. Serves 1216.

NOTE: This recipe is from an old Fannie Farmer cookbook and yes, it does ca
for adding the cheese as indicated above instead of adding it toward the
last. Hopefully it was not a misprint. This sounds good when preparing a
casserole for a crowd. JO Merrill
Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 20,
1998