---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Jo Mazzotti-A Brunch Casserole
  Categories: Casseroles, Main dish
       Yield: 14 Servings
  
     1/4 c  Butter or oil
   1 1/2 lb Lean ground pork
            Or use lean ground beef
       8 lg Onions; sliced
       8 oz Tomato paste; * see note
       1 lb Mushrooms; sliced
       1    Celery bunch; sliced
       2    Green pepper; diced
     1/2    Lemon-juice only
            Salt and pepper; to taste
       1 lb Sharp cheddar cheese
            Noodles; * see note
  
   Recipe by: Jo Merrill This large serving recipe with the strange name
 is
   excellent for a buffet supper. It is even better if you make the sauce
 the
   day before and let it season. Use other meats instead of ground pork,
 such
   as ground beef or por sausage, if preferred. You will not need as much
 oil
   or fat if you use fatt meats. * Use 3 cans concentrated tomato soup or
 one
   can tomato paste and 2 cups water. * Use a large package of broad
 noodles.
   
   Cook together until well browned the oil, mean and sliced onions. Add
 the
   tomato paste and water, mushrooms, celery, green peppers, juice of 1/2
 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 degree oven.  Serves 12-16.
   
   NOTE: This recipe is from an old Fannie Farmer cookbook and yes, it
 does
   call for adding the cheese as indicated above instead of adding it
 toward
   the last. Hopefully it was not a misprint. This sounds good when
 preparing
   a casserole for a crowd. JO Merrill
  
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