These are from the Recipe Link Archives and have some interesting information on the casserole.

Title: Recipe: Johnny Marzetti
Posted By: Terri/GA
Date: Thu Jul 23rd 1998
In Reply to: Cheap But Yummy Suppers
Board: What's For Dinner? at Recipelink.com

Hi Tanis,
This recipe comes from my sister-in-law, who learned this in her high school cooking class about 22 yrs ago, and my kids loved this when they were young. I make this "from memory", so I'll do my best to give instructions...(never wrote it down!)

JOHNNY MARZETTI

l pkg. egg noodles (12 oz.)
1 lb. ground beef (I use chuck)
l can of each of the following Campbell's soups: Tomato, Cream of Mushroom, and Cheddar Cheese
3 soup cans of water
about 1/4 cup of chopped onions (or onion powder, if you prefer)
about 1/4 cup chopped bell pepper
about 2 cups grated cheddar cheese (i use "mild")
Cook egg noodles according to package directions, al dente
brown ground meat with onions and bell peppers, drain, if necessary
Whisk together soups and water till all is incorporated
Toss everything together (including the cheese), but reserve some for top,
you can either bake this for about 20-25 minutes at 350, or, Microwave till reheated...Top with the remaining cheese during the last 5 minutes of cooking .
P.S.
Page had some wonderful suggestions....and I'm sure I could go on and on too...because I'm sure most of us remember those "lean" days...

Title: Recipe(tried): Johnny Mazetti (Marzetti)~Johnny Mazuma,
Posted By: LaDonna/OHIO
Date: Sun Jan 23rd 2000
In Reply to: ISO: Johnny Mazetti
Board: Cooking Club at Recipelink.com

Hi Marci...a couple of years ago, I actually did some research on this particular recipe. It was very popular from the 1940' and through the 1960's and is an Ohio recipe (in origin)...this recipe has been drop-kicked around many kitchens; ingredients added and subtracted. It has been baked in a casserole dish or prepared in a skillet on the stove top. The original spelling is Johnny Marzetti, the Amish renamed it as Johnny Mazuma and other spellings have come/gone as well. The owner of Marzetti's Restaurant in Columbus, Ohio named it after his brother.

Also, the original recipe was baked in the oven and had Sharp Cheddar Cheese in it...but the homecook found that the Cheddar would separate and get grainy so they started using good old Velveeta. Here is the modern recipe off of the Inn Maid Noodle package (T.Marzetti Co.)... on the stove top. I will put in ( )alternate ingredients; which you may leave out or substitute.

NOODLES MARZETTI WITH GROUND BEEF

1 pound ground beef (or sausage)
2 tablespoons shortening
1/4 cup chopped onion (or more)
1 green pepper cut in strips (or chopped)
(some folks add chopped celery..to taste)
1/4 teaspoon garlic powder (can be omitted)
1 (16 oz) can tomatoes, drained (or 2 cans tomato sauce)
(some folks added fresh & sauted mushrooms, or 1 small can drained)
(1 small can corn, drained)
1 beef bouillon cube
2 tablespoons water
2 tablespoons soy sauce (I don't remember this ingredient in the original recipe)
1 teaspoon sugar
1 (8-oz) pkg. InnMaid Noodles (Xwide)
1 cup shredded Cheddar cheese (or Velveeta)(Velveeta shreds only when very cold..so you may want to just cut off thin slices instead).

In a large skillet, melt shortening: add ground beef and onion. Cook and stir until meat is browned. Remove excess fat, add green pepper, (and whatever other sauteeing vegetables you choose); garlic powder, tomatoes (or sauce) and bouillon cube. Simmer a few minutes. In a bowl, blend cornstarch, water, soy sauce, and sugar; add to mixture in skillet. Cook and stir for 2 minutes). Cook noodles until tender, drain in colander. Toss noodles with cheese. Pour meat sauce over noodles and cheese or stir mixtures together.
Cook at lower heat until cheese is completely melted and flavors are blended. Serve.

OR, after mixing noodles/cheese in, put everything in a greased casserole dish (about 2-qt size) (if you love Velveeta, put some slices or pieces (of it) on top) and bake at 350 degrees (UNcovered)for about 35-40 minutes.