Marzetti!
While our blog typically focuses on stir fry dishes originating in Asia, today we are going to take a step back to share a family recipe. There is something comforting about tasting something that I grew up with on my summer trips to Ohio. In times of great uncertainty this cheesy, wholesome and filling pasta bake is exactly the right choice for a weeknight dinner. Plus, there are plenty of left-overs for days. The dish is called Marzetti and for those unfamiliar with this recipe, it is like an American Goulash or American Chop Suey. Above is a picture of the original Marzetti Restaurant that served this dish. The restaurant was opened in 1896 in Columbus, Ohio.
Ingredients
- 1.5 lbs of ground beef
- Â 0.5 lbs of ground pork
- Â 2-3 onions
- 14 oz. can of tomato soup
- 16 oz. package of egg noodles
- 1/2 lb. Old English Cheese
Instructions
- Preheat the oven to 325 degrees.Â
- Over medium heat, brown the ground beef and pork in a large skillet. Next, add onions to the pan and cook for an additional 5 minutes.
- Simultaneously, cook the egg noodles according to the package. Strain and set aside
- In a large bowl, add the cooked noodles, meat and onion mixture, tomato soup, and old English cheese. Mix together until well combined.
- In a large casserole dish, spread the pasta bake mixture in an even layer.
- Bake for 1 hour in the oven.
