I found this recipe years ago. In my southern drawl that would be pronounced yeeeaaars ago. In others words, a long time ago. I haven’t cooked it in a while. I found it again the other day and My Man and Dillon loved it. Thought I would share it with you.


  • 4 cups uncooked wide egg noodles
  • 1/2 pound lean ground beef
  • 1/2 cup chopped onions (unless you like more)
  • 2 teaspoon dried Italian seasoning
  • 1 (31/2 oz) small package of pepperoni slices, halved (i always buy a big bag of large pepperoni. We like to snack on it. I just used half a bag and cut them into quarters.)
  • 1 (15 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 8 0z. shredded mozzarella cheese
  • You can also add 1 (2 1/2 oz) can sliced ripe olives, drained and 1/2 cup chopped green bell pepper

How to Make

Cook noodles according to package and drain.

In a large skillet, cook ground beef, onions and peppers (if using) until meat is browned and veges are crisp-tender.

Add tomato sauce and paste, Italian seasoning, pepperoni (and olives if using)  and mix well.

Ok I’m stopping directions here for a moment. See that stove hood?

Take a closer look at the corner.  You would think after 20 years of cooking under it I would know it is there and not hit my head. Not me! Hit it again! OUCH!!

Back to cooking. Please don’t hit your head on your hood.

Fold in half of the cheese.

Pour into a greased 2 quart baking dish and sprinkle remaining cheese on top.

Bake at 350 F for 25-35 minutes or until thoroughly heated and cheese starts to brown.

I served mine with a salad and french bread. And some good southern sweet tea! Enjoy.


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