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Nutrition Facts
Serving Size 1 (411g) Recipe makes 4 servings The following items or measurements are not included below: cappelletti pasta 1 can chopped tomatoes
Calories 650
Calories from Fat 361		(55%)
Amount Per Serving		%DV
	Total Fat 40.2g	61%
	Saturated Fat 20.8g	104%
	Monounsaturated Fat 14.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 1.1g
Cholesterol 145mg		48%
Sodium 859mg		35%
Potassium 922mg		26%
Total Carbohydrate 34.4g		11%
	Dietary Fiber 3.7g	14%
	Sugars 10.4g
Protein 40.9g		81%
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"Twisted American Chop Suey"

Recipe #59534 | 1 hour | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Pumpkie
Apr 14, 2003

I got this recipe from a co-worker, her family calls it Johnny mazetti, it is a wonderful comfort meal, I skip mushrooms because of my kids. Served with bread its always a welcome meal in my family

SERVES 4 -6 (change servings and units)

Ingredients

1 lb ground beef
1 (10 ounce) can tomato soup
1 box cooked and drained ronzoni cappelletti pasta or elbow macaroni
1 (4 ounce) can mushrooms
1/2 cup milk
1 large onion, chopped
salt
1-3 clove garlic, minced or chopped (per taste)
pepper
2 teaspoons butter
1 (10 ounce) can corn
2 cups grated cheddar cheese
1 can petite chopped tomato

Directions

1
cook noodles according to box, drain and set aside.
2
brown meat in large skillet, drain fat and add noodles and set aside.
3
in same skillet, saute onion and garlic in butter until onion is tender.
4
add to beef and noodle mixture.
5
stir in all remaining ingredients except cheese and mix well, I mix milk and tomato soup before adding with rest of ingredients.
6
add 1/2 of cheese and mix.
7
put into 3 qt casserole dish, sprayed with pam sprinkle with rest of cheese and cover.
8
bake in 400 degree oven for 30 minutes or until hot in center, if you like cheese crispy uncover for 5-10 minutes.

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Featured Reviews for This Recipe

From: Heather Sullivan

On Apr 8, 2005

Okay first all my substitutions: Halved the recipe for Hubby and me, used 6 button mushrooms sliced and sauted with the onion and garlic instead of canned mushrooms, used 8 ounces tri-coloured twisty pasta instead of cappelletti or elbow macaroni (I've only ever seen straight macaroni here), half a can of weight watcher's tomato soup, and I used half of a 200g can of chopped tomatoes. This is a very nice, filling dish - there wasn't a need for bread on the side for us! I baked it in an 8x8inch pan since I don't have a 3 qt casserole dish. The cheese wasn't too thick which was nice. The sweetness of the corn pairs nicely with the acidicity of the canned tomatoes.

1 person found this review helpful

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From: Jenny H.

On Jun 21, 2005

I'm giving this a five not because it is gourmet cuisine or anything, but because my pantry has a lot more space now and the results of this dish, as DH put it were "very addictive". I was short on noodles, so I used the noodles from 2 boxes of mac and cheese and it seemed to be the perfect amount! I WILL be making this again!

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From: Sandylee

On Apr 15, 2005

I have a mazetti recipe of my own but decided to try this one as it called for different ingredients than mine. This recipe was VERY GOOD, but I still prefer my own which is posted here on recipe*zarr along with another chef's version. I will keep this recipe in my recipe box as hubby likes this one as well as mine.....and it will be nice to have a different flavor in mazetti once in awhile. I prepared this as written but did use the tri-colored pasta as I thought the picture was so pretty and yummy looking.

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