Johnny Marzetti, 1957 version
 
Ingredients
  • Olive oil for greasing casserole dish
  • 12 ounces egg noodles
  • 2 Tablespoons vegetable oil (I used olive oil)
  • 1 pound ground pork
  • ¾ cup diced green bell pepper
  • ½ cup diced onion
  • 1 teaspoon table salt
  • ½ teaspoon ground black pepper
  • 1 can (10-3/4 ounces) condensed tomato soup
  • 1 cup water
  • 2 cups freshly grated cheddar cheese, divided (grating it yourself tastes so much better and melts better than the pre-shredded)
Instructions
  1. Heat oven to 350 degrees. Lightly oil a casserole dish (about 2 quarts); set aside.
  2. Prepare noodles in boiling salted water as directed on package; drain.
  3. Meanwhile in a large skillet or Dutch oven, heat the 2 Tablespoons olive oil. Add the ground pork, and cook, breaking up into pieces. When the pink starts to disappear, add the green pepper, onion, salt, and pepper. Cook and stir until vegetables begin to soften.
  4. Stir in the soup and water to combine.
  5. Remove from heat and stir in the cooked noodles and 1 cup of the shredded cheese, Mix well, then spoon into prepared casserole dish. Sprinkle top with remaining 1 cup shredded cheese.
  6. Bake, uncovered, for 30 minutes, or until hot and bubbly on the edges. Serve immediately.
Recipe by The Culinary Cellar at https://theculinarycellar.com/johnny-marzetti/