Jo Mazzotti A Brunch Casserole

1/4 c Butter or oil

1 1/2 lb Lean ground pork

Or use lean ground beef 8 lg Onions; sliced

8 oz Tomato paste; * see note

1 lb Mushrooms; sliced

1 Celery bunch; sliced

2 Green pepper; diced

1/2 Lemon-juice only

Salt and pepper; to taste 1 lb 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 sliced onions. Add the tomato paste and water, mushrooms, celery, green peppers, juice of 1/2 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 12-16. NOTE: This recipe is from an old Fannie Farmer cookbook and yes, it does call 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
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