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Johns Marzett casserole
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Description
This has been a go-to casserole in my house since I was a kid. I have no clue how it got its name, and if anyone out there named Johns Marzett is reading, my apologies! It is a quick, easy and hearty meal. You can use different combos of cheese, or add another log of sausage if you’d like, too.
Ingredients
- 2 logs (16 Oz. Log) Breakfast Sausage, Cooked, Broken Up Into Chunks And Drained
- 1 package (12 Oz. Package) Wide Egg Noodles-goulash Style If You Can Find Them-cooked Al Dente And Drained
- 1 can (large 28 Oz. Can) Crushed Tomatoes
- 1 can (large 26 Oz. Can) Tomato Soup (large Can)
- 16 ounces, weight Colby Cheese, Diced Or Broken Up Pretty Small
Preparation
Preheat oven to 375 degrees. Spray the bottom of a deep casserole or 9×13 baking dish. Combine all the ingredients in a big ol’ pot, mix well and admire your biceps after. Pour carefully into your waiting dish, cover with foil and pop in the oven. Check after 30-35 minutes; if it is bubbling, remove the foil and let it cook for another 10 minutes to brown the top a bit.
It is divine cold the next day straight out of the fridge, if you are so inclined.
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