Amish Yumzetti Johnny Marzetti Recipes

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AMISH YUMZETTI/ JOHNNY MARZETTI



Amish Yumzetti/ Johnny Marzetti image

A friend served this to me one evening and I just had to have the recipe! Posting it here for safekeeping.

Provided by Lexie

Categories     < 4 Hours

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 onion, chopped
1/2 cup celery, chopped
1 tablespoon garlic, minced
1 (14 ounce) can diced tomatoes
1 (10 1/2 ounce) can cream of chicken soup
1 (12 ounce) package wide egg noodles
1/2 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Place noodles into pot of salted boiling water. Cook according to package directions. Drain and set aside.
  • Cook meat, onion, celery and garlic in a skillet until meat is thoroughly browned. Drain off grease.
  • Spray a 13 x 9 pan with cooking spray, and place 1/2 the noodles in bottom of dish. Cover with 1/2 the meat mixture, 1/2 of the tomatoes. 1/2 the soup, then 1/2 the cheese. Repeat layers, ending with cheese.
  • Bake for approximately 1 hour, or until cheese is melted and slightly browned.
  • Let stand 10 minutes before serving.

Nutrition Facts : Calories 737.5, Fat 30, SaturatedFat 11.9, Cholesterol 169.7, Sodium 894.6, Carbohydrate 76.5, Fiber 4.8, Sugar 7.2, Protein 39.7

JOHNNY MARZETTI AS MADE BY MARISEL SALAZAR RECIPE BY TASTY



Johnny Marzetti As Made By Marisel Salazar Recipe by Tasty image

This is the original hamburger casserole; a cheesy, beefy, and hearty pasta dish that dates back to the late 1800s. Created by Italian American Theresa Marzetti, the Johnny Marzetti was so popular it was served in school cafeterias and was the go-to dish at potlucks and community functions across the Midwest. It even made its way down to Panama. Add pimiento-stuffed olives give this dish a Latin American twist.

Provided by Tasty

Categories     Dinner

Time 1h2m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil, or olive oil, plus more for greasing
1 teaspoon kosher salt, plus more for water
12 oz egg noodle
1 lb ground beef, or pork
¾ cup green bell pepper, diced
½ cup yellow onion, chopped
1 clove garlic, minced
1 stalk celery, chopped
1 can mushroom, drained
1 jar pimento-stuffed green olives, drained
½ teaspoon freshly ground black pepper
1 can tomato sauce, (16 ounce - 450 g)
1 can arturo sauce, or tomato soup (8 ounce 225 g)
1 can tomato paste, (8 ounce 225g)
2 cups cheddar cheese, divided

Steps:

  • Preheat the oven to 350°F (180°C). Lightly grease a 9 x 13-inch baking dish with vegetable oil.
  • Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain.
  • While the noodles cook, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the ground pork and cook, breaking up into small pieces, until beginning to brown, 5-7 minutes.
  • Reduce the heat to medium and add the green pepper, onion, garlic, celery, mushrooms, olives, salt, and pepper. Cook, stirring often, until the vegetables begin to soften and the meat is no longer pink, about 10 minutes.
  • Add the tomato sauce, Arturo sauce, and tomato paste and stir to combine.
  • Remove the pan from the heat and stir in the cooked noodles and 1 cup shredded cheddar cheese, mixing well. Transfer to the prepared baking dish, spreading evenly, and top with the remaining cup of shredded cheese.
  • Bake for 30-45 minutes, or until hot and bubbly around the edges. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 783 calories, Carbohydrate 57 grams, Fat 41 grams, Fiber 6 grams, Protein 46 grams, Sugar 10 grams

JOHNNY MARZETTI



Johnny Marzetti image

I'm not a big fan of dishes that have a lot of tomato sauce (unless it's spaghetti sauce) so I was thrilled when I came across this recipe. The original recipe did not have toppings of either the canned onion rings or the Ritz Crackers combined with the butter (1 sleeve Ritz Crackers combined with 1 stick of melted butter). You may choose one or the other or not use a topping at all. This dish does make a lot so it's good dish to serve if you have a lot of people to feed.

Provided by Luby Luby Luby

Categories     Meat

Time 2h

Yield 8 serving(s)

Number Of Ingredients 17

2 lbs lean ground beef (85/15)
2 onions, minced
2 stalks celery, minced
1 green bell pepper, minced
2 tablespoons garlic, Minced
1 (8 ounce) can mushrooms, Stems and Pieces, Drained
1 (4 1/4 ounce) can black olives, Sliced and Drained
2 (14 1/2 ounce) cans diced tomatoes, Drained
1 (10 3/4 ounce) can cream of mushroom soup
2 (15 1/4 ounce) cans whole kernel corn
1 tablespoon worchestershire sauce
16 ounces cheddar cheese, Shredded
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/8 teaspoon ground cayenne pepper
12 ounces wide egg noodles, cooked

Steps:

  • In large heavy dutch oven combine ground meat, onions, celery and bell pepper.
  • Saute until meat is browned then drain off any excess grease.
  • Add garlic, mushrooms, black olives, tomatoes, cream of mushroom soup, corn, Worchestershire sauce, salt, black pepper, white pepper and cayenne pepper, mixing well.
  • Cover and simmer over low heat about 20 minutes.
  • Add cheddar cheese and mix well.
  • Gently fold in cooked noodles.
  • Pour into slightly buttered 10x14 casserole dish or two 9x9 dishes.
  • Top with your choice of onion rings or crushed Ritz crackers combined with melted butter, if desired.
  • Bake in 350 oven for 30 minutes or until heated through.

Nutrition Facts : Calories 786, Fat 37.4, SaturatedFat 18, Cholesterol 169.2, Sodium 1701.5, Carbohydrate 67.7, Fiber 6.8, Sugar 10.4, Protein 48.8

JOHNNY MARZETTI I



Johnny Marzetti I image

This is an old one that has been around for a long time.

Provided by Jennifer

Categories     Pasta and Noodles     Noodle Recipes

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 onions, chopped
1 green bell pepper, chopped
½ pound fresh mushrooms, sliced
1 cup chopped celery
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans
1 (16 ounce) package wide egg noodles
1 cup shredded Cheddar cheese

Steps:

  • Cook noodles in a large pot of boiling water until done. Drain.
  • Brown meat in a large skillet. Add onions, pepper, mushrooms, and celery; cook until soft.
  • Combine hamburger mixture with tomatoes, beans, and cooked noodles in a 3 - 4 quart baking dish.
  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with cheddar cheese, and bake 30 minutes longer.

Nutrition Facts : Calories 693.6 calories, Carbohydrate 79.9 g, Cholesterol 139.2 mg, Fat 26.1 g, Fiber 10.9 g, Protein 36.4 g, SaturatedFat 11.2 g, Sodium 528 mg, Sugar 4.5 g

JOHNNY MARZETTI IV



Johnny Marzetti IV image

I first had this over 13 years ago when my son was born. My brother, who is great cook, gave me this recipe. It is an easy dish that can be made ahead and refrigerated.

Provided by Stephanie

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Yield 4

Number Of Ingredients 10

1 (8 ounce) package wide egg noodles
1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) can sliced mushrooms
1 pinch garlic salt
ground black pepper to taste
1 ½ tablespoons white sugar
1 tablespoon Worcestershire sauce
2 (15 ounce) cans tomato sauce
8 ounces sharp Cheddar cheese, shredded

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Drain.
  • In a large skillet, cook ground beef, onion, and mushrooms. Drain grease. Mix in garlic salt, ground black pepper, sugar, Worcestershire sauce, and tomato sauce. Simmer for 30 minutes.
  • In a greased 2 quart casserole dish, layer half of the cooked egg noodles, then half of the sauce mixture, followed by half of the grated cheese. Repeat.
  • Bake in a preheated 375 degree (190 degree C) oven for 20 to 30 minutes.

Nutrition Facts : Calories 834 calories, Carbohydrate 61.6 g, Cholesterol 191.7 mg, Fat 45.2 g, Fiber 6 g, Protein 45.8 g, SaturatedFat 22.1 g, Sodium 1801.6 mg, Sugar 16.6 g

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