Johnny
Mazzetti
The Old Canal Zone
Favorite
Contributed by
Steve Tanner
Ingredients:
1 pkg (8 oz) wide noodles
2 tbs cooking oil
1 lb hamburger
1 lb bulk sausage
1 large onion, chopped
2 cups sharp cheddar cheese, grated
1 can (16 oz) cream style corn
2 cans (8 oz) Arturo sauce or 2 cups Prego or Ragu sauce
1 can (8 oz) pitted ripe olives, drained
1 jar (4-6oz) stuffed green olives, drained
1 jar (4 oz) capers, drained (optional)
1 can (4 oz) sliced mushrooms, drained (optional)
Salt to taste
1 cup seasoned bread crumbs
Preparation:
Cook noodles according to pkg directions; drain
and rinse. In a large skillet, brown onions, hamburger, and sausage. In a large bowl, add
remaining ingredients (except bread crumbs) to noodles. Mix in meat/onion preparation and
salt to taste. Turn into a well greased 8x13x2 inch baking pan. Top with bread crumbs.
Bake in a 350 degree oven for 20 minutes or until hot all the way through.
Note: This is a dish traditionally served by families in the Panama Canal
Zone. There are probably as many recipes for it as there are Zonians. To my knowlege,
however, all of them call for Arturo sauce. That is because it was the only sauce sold in
the Panama Canal Commissary for many years. In my opinion, it still makes the best Johnny
Mazzetti, but if you can't find it, the other sauces do well.