Johnny Mazetti Casserole with Ground Beef and Egg Noodles
A hearty Panamanian-style baked pasta casserole featuring ground beef, vegetables, and a tangy homemade tomato sauce enriched with soy and vinegar. Layers of egg noodles, seasoned meat mixture, and melted cheddar cheese create a comforting one-dish meal. The sauce's umami depth from soy sauce and the brightness of cider vinegar distinguish this version from standard American casseroles. Serve for weeknight family dinners or casual gatherings; leftovers reheat beautifully.
Ingredients
- 16 ounces egg noodles, dried
- 1 ½ lbs ground beef, 80/20
- 2 cups green bell peppers, chopped
- 2 cups onions, chopped
- 1 cup celery, chopped
- ⅓ cup stuffed green olives, choppedKalamata olives1:1stronger flavor
medium conf
- 8 ounces tomato paste, canned
- 8 ounces tomato sauce, canned
- 1 cup tomato sauce, homemade Arturo or canned
- 8 ounces mushrooms, canned sliced
- 1 lb cheddar cheese, grated
- ¼ cup mushrooms, fresh finely chopped
- 1 teaspoon Italian seasoning, dried
- 1 teaspoon garlic powder, ground
- ¼ cup water, room temperature
- ¼ cup soy sauce, standardWorcestershire sauce3/4 cup soy to 1/4 cup Worcestershireumami alternativegluten-freesoy-free
medium conf
Full guide → - ¼ cup cider vinegar, distilled
- 1 tablespoon brown sugar, packed
- ½ teaspoon salt, kosher or table
- 1 clove garlic, large finely chopped
- ¼ teaspoon black pepper, ground
- ginger, ground
- nutmeg, ground
- 4 teaspoons butter, unsalted
Instructions
- 1
Brown ground beef in large skillet, drain excess fat, transfer to large pot
- 2
Add chopped peppers, onions, celery, olives, and mushrooms to pot
- 3
Stir in Italian seasoning and garlic powder
- 4
Add tomato paste, tomato sauce, canned mushrooms, soy sauce, cider vinegar, brown sugar, salt, garlic, pepper, ginger, and nutmeg; mix well
- 5
Simmer mixture over medium-low heat about 25 to 30 minutes
- 6
Meanwhile, cook egg noodles in separate pot until done, then drain
- 7
Combine noodles with sauce mixture and stir thoroughly
- 8
Spread half the noodle-meat mixture into oiled oblong baking pan, sprinkle with half the cheese
- 9
Add remaining noodle-meat mixture, top with remaining cheese and dot with butter
- 10
Bake at 350F about 35 minutes until cheese melts and top is golden brown
- 11
Cool 5 minutes before serving
Tips
Brown beef until deeply caramelized for richer flavor; don't skip the draining step to prevent watery casserole.
Layer noodles and cheese strategically so cheese distributes throughout, not just on top; saves final layer for even browning.
Cover casserole loosely with foil if cheese browns too quickly; remove foil last 5 minutes for golden crust.
Good to Know
Cover tightly and refrigerate up to 4 days. Reheat covered at 350F for 20 minutes until heated through.
Assemble casserole completely through cheese layer without baking; cover and refrigerate up to 24 hours. Bake as directed, adding 5-10 minutes to account for cold start.
Serve hot directly from casserole dish with crusty bread or simple green salad. Pairs well with white or light red wine.
Common Mistakes
Don't skip draining browned beef; excess fat makes casserole greasy
Don't simmer sauce less than 25 minutes; flavors need time to meld
Don't add cold cooked noodles directly to hot sauce; room-temperature noodles prevent temperature shock
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
medium conf
Full guide →General Alternatives
FAQ
Can I make the Arturo sauce ahead of time?
Yes. Prepare homemade Arturo sauce up to 3 days ahead; store covered in refrigerator. Reheat gently over low heat before adding to casserole. This yields about 1 cup, equivalent to one 8-ounce can.
How long can I keep leftovers and can I freeze them?
Refrigerate covered up to 4 days. Freezes excellently up to 3 months. Thaw overnight in fridge, then reheat covered at 350F for 25-30 minutes until hot throughout. Quality remains high after freezing.
What if I don't have fresh mushrooms for the extra 1/4 cup?
Omit fresh mushrooms entirely; the canned mushrooms provide sufficient earthiness. Alternatively, use one additional 4-ounce can of mushrooms. Flavor impact is minimal either way.