Jo Mazzotti-A Brunch Casserole -

1 1/2 lb Lean ground pork

Or use lean ground beef 8 lg Onions; sliced

8 oz Tomato paste;see note

1 lb Mushrooms; sliced

1 Celery bunch; sliced

2 Green pepper; diced

1/2 Lemon-juice only

Salt and pepper; to taste 1 lb Sharp cheddar cheese

3 cans concentrated tomato soup or one can tomato paste and 2 cups water.Use a large package of broad noodles. Cook together until well browned the oil, mean and sliced onions. Add the tomato paste and water, mushrooms, celery, green peppers, juice of

1/2 of a lemon, salt and pepper and the cubed cheese. Simmer for 15 minutes to make a rich sauce. Meanwhile, using a large pan, bring salted water to a boil and cook the noodles until just tender. Drain noodles and mix with the sauce in a large pan. Cover tightly and simmer slowly one hour on top of the stove or in a

350 degree oven. Serves

12-16. NOTE: This recipe is from an old Fannie Farmer cookbook and yes, it does call for adding the cheese as indicated above instead of adding it toward the last. Hopefully it was not a misprint. This sounds good when preparing a casserole for a crowd. JO Merrill --