Recipe(tried): Johnny Mazetti (Marzetti)~Johnny Mazuma,

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.