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. -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
