Johnnie Marzetti
2 Tablespoons butter 2 large onions, chopped 1 - 2 cloves garlic, minced 1 pound ground round
1/2 cup chopped celery (or more, to taste) 1 - 2 green peppers, chopped 4 oz. uncooked elbow
macaroni or shells
2/4 cup cheddar cheese, grated salt & pepper to taste 2 - 3 medium tomatoes, seeded and shopped
Saute onion and garlic in melted butter until soft (be sure not to burn the garlic). In a shallow
casserole dish, combine the onions, ground round, celery, green pepper, macaroni, 1/2 cup of the
cheese, salt & pepper, and tomatoes. Cover and refrigerate overnight. (Do not skip this step!)
Remove from refrigerator, sprinkle top with the rest of the cheese and bake uncovered in a preheated
350 degree oven for about 1 hour or until the macaroni is tender. Serves 4 or 5.
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