Marzetti

• 1/2 lb. butter
• 3 c. minced onion
• 1 1/2 c. chopped green pepper
• 10 lb. ground beef
• 5 lb. ground pork
• 2 tsp. seasoned salt
• 1 tsp. black pepper
• 1 tsp. garlic salt
• 3 lb. wide egg noodles
• 1/4 c. butter
• 1 1/2 c. chopped celery
• 2 (50 oz.) cans tomato soup
• 3 (14 oz.) cans sliced mushrooms (undrained)
• 3 lb. shredded Cheddar cheese

1. In large skillet, melt 1/2 pound butter.
2. Add onion and green pepper.
3. Saute on medium heat, stirring constantly, until onion turns clear and pepper is tender.
4. Stir in beef and pork.
5. Add seasonings.
6. Cook uncovered until meat is browned.
7. Drain well. Cook noodles al dente.
8. Drain.
9. Toss with 1/4 cup butter.
10. Turn into steam table pan.
11. Stir in well drained meat mixture.
12. Add celery, tomato soup and mushrooms.
13. Toss to mix.
14. Sprinkle cheese to cover top of mixture.
15. Cover pan with foil.
16. Bake in 400u0b0 oven for 1 1/2 hours.
17. Uncover.
18. Bake 15 minutes.
19. Serves 80.

butter, onion, green pepper, ground beef, ground pork, salt, black pepper, garlic salt, wide egg noodles, butter, celery, tomato soup, mushrooms, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=213207 (may not work)