Greetings, Nancy, from a "born and raised Missourian", lived there until I was 20, and still visit several times a year. I think you might be talking about Johnny Marzetti. There are also variations called Johnny mozetti and Johnny Morzetti. I recall making something like it years ago. As you can see from these recipes I pulled off the net, there are lots of variations. I will check some older cookbooks for anything different, but perhaps, if these are close, you can use one of them as a starting point to re-create one similar to what you remember.

JOHN MARZETTI CASSEROLE

1 (8 oz.) pkg. noodles, cooked
1 lb. hamburger
1 diced onion
1/2 lb Velveeta cheese
8 oz. can mushrooms (optional)
1 can cream of mushroom soup

Fry hamburger and onion seasoned with celery salt and salt. When hamburger is cooked, drain fat. Turn heat down and lay sliced cheese on top. When cheese is melted, add mushrooms and soup. Allow to simmer for a few minutes. Drain noodles and put in casserole and pour hamburger sauce over. Cover and bake 20 to 30 minutes at 350 degrees.

JOHNNY MARZETTI CASSEROLE

1 (12 oz.) pkg. noodles
2 lbs. ground beef
1 onion, chopped
1 green pepper, chopped
1 stalk celery, chopped
2 cans tomato soup
1 can mushroom soup
1 lb. Cheddar cheese, cubed

Cook noodles; drain. Brown ground beef; add onions, celery and green pepper. Simmer soups and cheese together until cheese is melted. Add cooked noodles and beef mixture into greased casserole dish and add soup and cheese mixture. Bake, uncovered, at 350 degrees for 30 minutes. Makes 10 servings.

JOHNNY MARZETTI CASSEROLE

1 lb. lean ground beef
1/2 c. finely chopped onion
4 oz. egg noodles (1 1/2 c.)
1 can tomato soup
1 soup can water
1/2 tsp. salt (optional)
1/8 tsp. pepper
2 c. grated American cheese
3 slices bread, made into- crumbs
2 tbsp. butter, melted

Brown beef and onion together and drain fat. Meanwhile, cook noodles in boiling salted water. Combine with meat the soup, water, salt, and pepper. Add cooked noodles and cheese to meat mixture and stir gently to avoid breaking noodles. Pour into greased casserole. Lightly toss bread crumbs with butter and sprinkle on top. Bake, uncovered, 30 minutes at 300 degrees.

JOHNNY MARZETTI

2 1/2 lbs. ground chuck
1 med. onion
1 med. green pepper
2 ribs celery
1 lb. can stewed tomatoes (16- oz.)
15 oz. can tomato sauce
1/2 + 1/3 c. catsup, used- separately
Salt & coarse ground pepper to- taste
8 oz. pkg. Mueller's Old- Fashion Thin Noodles
8 oz. shredded cheddar cheese,-
4 oz. cheddar cheese used- separately

Brown ground chuck; drain off fat. Chop onion, pepper and celery into generous chunks and add to ground chuck. Salt and pepper. Add tomato sauce, stewed tomatoes and 1/2 cup catsup. Mix thoroughly, breaking up tomatoes and simmer for 45 minutes, covered.

Prepare noodles as directed on package for items requiring additional cooking.

Combine beef mixture and add 1/3 cup catsup. Turn into a 4 quart casserole. Spray dish with Pam before adding mixture. Stir in cheese. Bake for 30 minutes at 350 degrees, take from oven and top with 4 ounces cheddar cheese. Bake an additional 10 minutes. Serves 8.