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Constance Bigham
Posts:
702
From:
southern Illinois
Registered:
2/5/03
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(7 of 7)
Nov 10, 2008 12:55 PM
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I make something similar, except I call it Texas More, and add a can of corn or beans.
I like your recipe, though, and will use it next time. Thanks for posting!
--
"We get by with a little help from our friends"
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
10/17/07
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(6 of 7)
Oct 21, 2008 1:12 AM
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We've made this most of my life...a bit different though and we called it Tallerini as it's an Italian dish my Mom got in the 50's from an Italian Immigrant (although the recipe goes back as far as the 1920's here... even back further in Italy).
--
--->*>Cin(\0/)<*<---
>> ><(((*>Jesus<*)))>< <<
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Violet
Posts:
1,122
From:
Texas
Registered:
11/11/06
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(5 of 7)
Oct 20, 2008 7:23 PM
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Janet, I had never heard of it, either. Looks good. Off to Wiki for me!
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Jennifer F.
Posts:
3,537
From:
moreno valley,ca
Registered:
6/11/07
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(4 of 7)
Oct 19, 2008 5:39 PM
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This is a must try! Thanks, David!
--
Jennifer
"Every Saint Has A Past,
Every Sinner Has A Future"
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Janet S.
Posts:
1,503
From:
Canada
Registered:
8/16/05
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Hey Lisa
Posts:
1,939
From:
Oregon
Registered:
9/27/06
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(2 of 7)
Oct 19, 2008 10:56 AM
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Mmmmmmm.... this sounds really good!
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Lisa
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David Griggs
Posts:
930
From:
South Carolina 'smiling faces, beautiful places'
Registered:
8/13/06
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(1 of 7)
Oct 17, 2008 9:49 PM
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I've tried lots of 'Johnny Marzetti' aka 'American Chop Suey' recipes.... but finally I have a KEEPER:
Johnny Marzetti
8 ounces Rotini pasta; (8 to 16 ounces)
1 pound ground beef
1 pound bulk sausage
1 small onion; chopped
2 stalks celery; chopped
1 small green pepper; chopped
1 clove garlic; minced
1 can (4.5 oz) sliced mushrooms; drained
1 can (10-3/4 oz) condensed tomato soup; undiluted
1 can (10-3/4 oz) condensed cream of mushroom; undiluted
1/2 cup shredded cheddar cheese; (1/2 to 2 cups)
1/2 cup shredded mozzarella cheese; (1/2 to 2 cups)
salt & pepper to taste
Preheat oven to 350 °F. Lightly grease a 9x13 inch baking dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 10 minutes, or until al dente; drain and set aside.
In a large skillet over medium high heat, stir together the ground beef, onion, celery, green bell pepper, garlic, and mushrooms. Cook until beef is evenly browned and vegetables are tender. Drain fat. Stir in the tomato soup and cream of mushroom soup.
Place half of the cooked pasta in the prepared baking dish. Layer with half of the meat mixture and half of both cheddar and mozzarella cheeses. Salt and pepper to taste, then repeat the layers with the remaining cheese being the top layer; salt and pepper to taste once again, if desired.
Bake in the preheated oven 30 minutes, or until the cheese is completely melted and the surface is hot and bubbly.
Adapted from Kathleen Burton's most excellent recipe.
Yield: 10 servings Preparation Time: 30 Mi
The original recipe calls for 8 oz pasta, 2 lbs of burger (no sausage), and only 1/2 lb of each cheese...
I used sausage and the 'upper' limits for the pasta and cheese.... kinda hard fittin' it in the dish but DANG it was oh so good.
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....... eat mo' grits
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