Jonmorzetti (Easy Entertaining, Georgia State Chapter PEO)

Jonmorzetti
(Easy Entertaining, Georgia State Chapter PEO)

1/3 package broad noodles
3 tbsp fat
1 pound ground beef
1 green pepper, chopped
1 large onion, chopped
2 cans tomato paste
3 cans water
1/2 lb Cheddar cheese, cubed or grated
Salt
Pepper

Cook noodles by directions on package. Brown together the ground beef, green peppers, and onion in hot fat. Add the two cans of tomato paste with 3 cans water. Add the cooked noodles and cubed cheese. Place in casserole and bake for one hour at 350 degree.

Serves 6 to 8

Crunchy Tuna Casserole
Chicken of the Sea Tempting Tuna Cookbook 1976

8 oz egg noodles, cooked and drained
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup dairy sour cream
1 (10 oz) package frozen peas and carrots,cooked and drained
1 cup sliced mushrooms
13 ounces Chicken of the Sea Solid White (albacore) tuna, drained and flaked
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 cup fine dry bread crumbs
3 tablespoons melted butter or magarine

Preheat over to 350.  Combine noodles, soup and sour cream. Add peas and carrots, mushrooms, tuna,thyme, sale and  pepper. Pour into oiled 2 quart casserole. Combine bread crumbs and butter and sprinkle over top of casserole. Bake, uncovered 25-30 minutes or until hot and bubbly.