Marzetti

 
      This weekend we celebrate Labor Day, which means Autumn is almost upon us and it's time to think of hearty casseroles for coolish evenings. This is a Scovil family favorite.  Mom would cook it when a large group was coming and we often had it as a side dish at Thanksgiving.


8 oz. pkg. noodles (I prefer rigatoni or bow tie pasta)
     Cook as directed on package.

2 lbs. ground beef
1 lg. onion - chopped
2/3 cup chopped green pepper
1 1/2 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
2 tbls. Worcestershire Sauce
6 oz. can of tomato paste
    Brown meat.  Add vegetables and seasonings.  Cook until blended.

    Mix together drained noodles and beef mixture and add:
8 oz. chopped mushrooms
1 1/2 cup water
2 cans tomato soup
1/4 cup green olives - chopped
    Pour mixture into a large  casserole - I used a 9x12 baking dish

     Make a topping of:
1/2 cup chopped pecans
8 oz. shredded cheddar
     Sprinkle over mixture.

Bake in 325 oven for 40 minutes.


     Serve with a salad, and hot rolls.

    I love this casserole  - I think it's the addition of the green olives - It makes so much, that when it was just Vern and me, we only had it if I had signed up to take dinner to a family in need  and I'd reserve enough for a meal for us.    Good and hearty.....and easy - my style of cooking.  


The rest of the story:  I wasn't sure where Mom had gotten this recipe, I thought it might be from a past s-i-l, so I asked Judy and she thought maybe Sis Raineri, a long time family friend who with her husband, Tony, was always included in family events.  Then I asked our youngest sister, Suzanne and she doesn't even remember eating Marzetti.  I love my sisters.