Johnny Marzetti

• 1-1/2 lbs (.7 kg). ground meat
• 1 large green pepper
• l large onion
• 3 cloves garlic
• salt, to taste
• black pepper, to taste
• 1 large package egg noodles
• 3 stalks celery
• 1 10-3/4 oz (301 grm). can tomato soup
• 1 6 oz (168 grm). can tomato paste
• 2 8 oz (224 grm). cans tomato sauce
• 1 10 oz (280 grm). can Rotel tomatoes
• 20 stuffed olives
• 1 package American Cheese

1. Chop green pepper, onion and garlic; combine with ground meat and saute in skillet slowly; do not brown too much.
2. Salt and pepper this mixture to taste.
3. Chop celery and boil with noodles for 5 minutes and also salt this mixture to taste.
4. Drain well.
5. Combine these two mixtures in roaster; add to it the tomato soup, tomato paste, tomato sauce, Rotel tomatoes and olives.
6. Bake at 350 degees for about 1 hour, covered.
7. Place sliced American chees on top and let melt.

ground meat, green pepper, onion, garlic, salt, black pepper, egg noodles, stalks celery, tomato soup, tomato paste, tomato sauce, tomatoes, olives, american cheese

Taken from online-cookbook.com/goto/cook/rpage/000EB7 (may not work)