Johnny Mussetti

Name: Johnny Mussetti
Ingredients: 1 1/2 lbs ground beef; 1 onion, minced; 3 garlic cloves, minced; salt and black pepper, to taste; 2 (10 ounce) cans condensed tomato soup; 1 (8 ounce) can tomato sauce; 1 tablespoon Tabasco sauce; 1 teaspoon dried basil or 1 teaspoon dried Italian seasoning; 1 (6 ounce) can large olives, cut into halves; 1 (15 ounce) can creamed corn; 32 ounces cooked egg noodles (any noodles will work); 8 ounces cheddar cheese, shredded

12 ingredients

6 steps

Ingredients

1 1/2 lbs ground beef
1 onion, minced
3 garlic cloves, minced
salt and black pepper, to taste
2 (10 ounce) cans condensed tomato soup
1 (8 ounce) can tomato sauce
1 tablespoon Tabasco sauce
1 teaspoon dried basil or 1 teaspoon dried Italian seasoning
1 (6 ounce) can large olives, cut into halves
1 (15 ounce) can creamed corn
32 ounces cooked egg noodles (any noodles will work)
8 ounces cheddar cheese, shredded

Directions

1

Heat the oven to 350F and then spray a 9x13 inch pan with cooking spray. Set aside.
2

In a large frying pan, brown the ground beef, onion, garlic and salt and pepper. The ground beef should be fully cooked. Drain the grease.
3

Add the soup, tomato sauce, tabasco and seasoning along with 1 tomato soup can full of water (after you have emptied the soup) to the ground beef mixture. Mix well.
4

Add the olives, corn and noodles to the ground beef mixture and stir well to mix.
5

Add the mixture to the 9x13 pan and pack down lightly. Coat the surface of the mixture with the cheese. Cover the pan with aluminum foil.
6

Bake for 1 1/4-1 1/2 hour. If you want a golden cheese crust, take the foil off when the casserole is done and stick it under a broiler til it turns golden. Serve immediately.