FBD

Jo Mazzotti

Classic Italian-American buffet casserole with ground pork, eight onions, tomato paste, mushrooms, celery, peppers and a full pound of sharp cheese tossed with broad noodles. Even better made a day ahead.

ItalianPorkIntermediate90 minBy Northstar

Ingredients

Servings
14
  • 0.3 cup butter or cooking fat
  • 1 0.5 lb lean pork, ground
  • 8 large onions, sliced
  • 3 can concentrated tomato soup or 1 can tomato paste plus 2 cups water
  • 1 lb mushrooms, sliced
  • 1 bunch celery, diced
  • 2 medium green bell peppers, cut fine
  • 0 juice of half a lemon
  • 0 salt and pepper to taste
  • 1 lb sharp cheese, cut small
  • 1 lb broad egg noodles

Instructions

  1. 1

    Cook butter, pork and onions together until well browned. Add tomato paste, mushrooms, celery, peppers, lemon juice, salt, pepper and cheese. Simmer 15 minutes to make a rich sauce.

  2. 2

    In a deep kettle of boiling salted water, cook noodles until just tender. Drain.

  3. 3

    Mix noodles with the sauce. Cover closely and cook slowly 1 hour on top of stove or in a 350°F oven.

  4. 4

    Note: Even better if you make the sauce the day before and let it season.

Tags

porkpastapotluckcasseroleItalianbuffet