Jo Mazzotti-A Brunch Casserole
Jo Mazzotti-A Brunch Casserole recipe
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
or oil |
|
| 1 ½ | pounds |
ground pork
|
|
| 8 | large |
onions
sliced |
|
| 8 | ounces |
tomato paste
|
|
| 1 | pound |
mushrooms
sliced |
|
| 2 | each |
green bell peppers
diced |
|
| 1 | pound |
cheddar cheese, very old, sharp
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
or oil |
|
| 680.4 | g |
ground pork
|
|
| 8 | large |
onions
sliced |
|
| 231.2 | ml/g |
tomato paste
|
|
| 453.6 | g |
mushrooms
sliced |
|
| 2 | each |
green bell peppers
diced |
|
| 453.6 | g |
cheddar cheese, very old, sharp
|
|
Directions
Cook together until well browned the oil, mean and sliced onions.
Add the tomato paste and water, mushrooms, celery, green peppers, juice of ½ 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℉ (180℃) oven.
