Johnny Marzetti

Serves 4

1 lb. ground beef

1 onion, chopped

4-oz. can sliced mushrooms, drained

1/8 t. garlic salt

pepper to taste

1-1/2 T. sugar

2 15-oz. cans tomato sauce

1 T. Worcestershire sauce

8-oz. pkg. wide egg noodles, cooked and divided

8-oz. pkg. shredded sharp Cheddar cheese

Cook ground beef, onion and mushrooms in a large skillet over medium heat; drain. Stir in garlic salt, pepper, sugar and sauces; simmer over low heat for 30 minutes. Layer half the noodles in a greased 2-quart casserole dish. Follow with a layer each of sauce and shredded cheese. Repeat layers. Bake, uncovered, at 375 degrees for 20 to 30 minutes.

Freeze & Serve Instructions: Cover unbaked casserole tightly with aluminum foil; freeze. To serve, thaw overnight in refrigerator. Uncover; bake as directed.

Did you know you can freeze casseroles baked or unbaked? Let the surface freeze first, then wrap the entire pan with plastic wrap or aluminum foil. Don’t forget to add extra cooking time to the directions.