Sunday, March 11, 2018


There are a handful of recipes my husband holds dear from his childhood.  Many of them are tied to the holidays, but a few were everyday standards that his mother made when he was growing up.  The Zamzetti recipe is one that he talks about wistfully and remembers fondly.  I made it a few times as Olivia was growing up, but to be honest it seems overwhelmingly simple.  

Perhaps it is because the recipe recalls a time growing up when there weren't such things as microwave meals or even things like Hamburger Helper.  When my husband and I were growing up crock pots were something totally new and easy homemade recipes often involved canned goods such as soup.  That is the context in which this recipe came about.  It is simple, but wholesome and very good.  Give it a try!


Brown one pound of hamburger with one thinly sliced onion.  Cook in boiling water 1/3-1/2 bag of wide egg noodles.  Combine one can of condensed tomato soup with eight ounces of shredded cheddar cheese.

Combine drained meat and onions with the drained noodles.  Stir this mixture together with the soup and cheese mixture.  Place in a greased casserole dish and top with grated parmesan cheese.  Bake uncovered for about 35-45 minutes at 350 degrees.  Serve.

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